Over the last years I’ve been reading on and off about molecular gastronomy, just the odd article or mention here and there but enough to get me interested to try a few things.
Naturally my first experiments were related to booze (cocktails) and it turns out that the magic ratio I found is usually 2-1-1, for example to make my favourite (variation of a) Vesper Martini is 2 gin, 1 Dubonet, and 1 vermouth while my favourite Whiskey Sour is 2 whiskey (bourbon of course), 1 simple syrup (or 1 maple syrup), and 1 lemon juice. Mixing these over ice and pouring = delicious. I haven’t read the science in details but it has to do with the ratios between your hard liquor, your sweet, and your aromatic I understand.
Then when it comes to cooking meat turns out that 3-3-2-2 is the perfect times (in minutes) it takes to cook a steak on my BBQ for medium rare.
Had a few people ask so here goes, note that my vegetarian friend said he can substitute some kind of vegetarian protein or tofu for the meat. I’ve made this recipe with 100% beef, 100% deer, or a mix of the two and to be frank the meat or protein has never affected the overall outcome of the chili. Also note that my list of ingredients isn’t exact, I usually eyeball it and adjust as I need to, accordingly the ingredients are an approximation.
Shareen and I tried one of these at the Banff Springs then the other was recommended to me by a sales person at Zyn in Calgary. One costs $20 the other one was three times more, guess which one was worth it.
So for our last evening in Paris we went for Moules Frites with our friends. It’s a meal of Belgian origin but goddammit it’s yummy and that night we made it Parisian. Jeremy had a pizza of course.
In retrospect we had a great time in France and Paris; visited with our friends, saw lots of beautiful things, and the laisse faire prevalent in Paris is great and relaxing. But between the heat (every day was above 35C), the constant noise, and the crowds Paris left us somewhat drained.
We dragged our asses back to Shareen’s parents in the UK and everyone commented how it somehow felt like coming home.
The above, that’s home made mustard and ketchup on the fries, a bulb of roasted garlic, and arugula salad.
Also came with warm cookies and a coffee, but most importantly the food was clean and tasty (no wilted leafs in the salad).
There was also a $15.00 soup and salad special but I went big with the $25.00 special.
Available at Charcut in Calgary.