linky linky

[juliet]

Clearing out browser tabs again...

• Sperm whales hunting squid!
• A Flash developer talking about why he reckons Flash can't work well on iPhone-type devices.
• Artificial Flight and other myths -- a reasoned explanation by Top Birds of why artificial flight would be impossible.
• A Lego robot that can solve a Rubik's Cube in under 12 seconds.
• Maths, neurons, & hallucinations.

Last night featured awesome CULINARY SCIENCE from marnameow & dogrando, in the form of a 12-course molecular gastronomy style dinner. Both food & company were excellent. I should do a proper writeup, but I am tired, so instead I will just mention the undoubted technical highlight: inside-out potato salad, which consisted of cubes of olive oil and chives (a potato-ish texture obtained by use of gellan), with potato foam, and a chive garnish. The blue cheese icecream was also pretty nifty.

Comments

[marna]

It's very simple - just an eggy custard ice cream with blue cheese added. Amounts are approx, because I didn't measure as I went. They should be pretty accurate, but feel free to adjust them.

Ingredients

3 egg yolks
250ml single cream
60g sugar
150g dolcelatta

Method

Beat the egg yolks and sugar together until pale and frothy.

Mix the egg yolk mixture and the cream together, and place in a glass bowl over a simmering saucepan of water.

Stir gently until the eggs cook and the custard thickens. Don't heat it too quickly, or leave it alone for long - you don't want curdled custard.

Once it's thickened slightly, turn the heat right down. Break the cheese into small pieces and drop into the custard. Stir in until it's melted.

Cool the ice cream mixture in the fridge. Once it's cool, pop it into your ice cream maker if you have one. If you have no ice cream maker, pop it into the freezer and take it out and stir it every hour until it's frozen.

[rydra_wong]

Thank you!