About Me

Tucson, AZ, United States
Fifteen years old and aspiring molecular gastronomist, soon to be sophomore, and soccer player.

Thursday, July 14, 2011

Agar-Agar and Olive Oil

Well now that I'm back from Seattle, I don't much to talk about. Although, I was watching cooking channel yesterday and feeling adventurous (dangerous combination) so I decided to make a tuile "bowl" filled with honey chocolate sauce and topped with balsamic vinegar pearls. The idea was good, though not planned out at all. I got my ingredients quickly (I was anxious to start experimenting), then got going. I did the chocolate sauce first, since I knew it would stay warm in the stove. Then I turned on the oven and started the tuile batter. While pans were heating, I made the baslamic and agar mixture and put the oil in the fridge (this was a new way to make caviar that I really wanted to try). The chocolate went fast and tasted good, So I focused on the tuiles. When the batter was done, I put little drops of it onto a wax paper-lined baking tray and put them into the oven. While they cooked, I made some caviar by dropping the balsamic and agar mix into the now cold oil, and the reaction was instant balsamic pearls. So now two elements were done and I just needed the tuiles. I took them out of the oven and tried to peel them off and shape them, but since I was lacking a silicone baking mat they wouldn't come off. So I tried again since I had enough batter, but unfortunately it failed again. In the end, I had the tasty chocolate sauce topped with the balsamic pearls, and the two flavors complimented each other perfectly. Even though it wasn't what I wanted, I still ended up with a delicious snack.

Wednesday, July 13, 2011

Last day in Seattle

Sadly, my adventure in Seattle is over. My last day was last thursday, and it was bitter sweet. In the morning I made a jar of salsa for all of the chefs I worked with, as a thank you. Then when the time came, I delivered the salsa to both restaurants and started my shift as Staple and Fancy. The first thing I did that night was cut and juice lemons, and immediately after while wiping my knife on my apron, I cut my self. I had somehow avoided my first cut for 3 weeks, so it didn't surprise me (although the lemon juice that got into my cut did). After that, I proceeded to clean and gut 27 fish. This took a while and smelled bad, and I also stabbed my finger on a dorsal fin, then nicked myself twice with my paring knife. When that was finally done, service was already going and I got assigned to pit cherries, yet another prep job nobody wanted. I wasn't doing that for long until Chef Ethan came over and saw all the stuff I had done, and wondered out loud why I was doing all this on my last day. Shortly after that, Chef Mihasha realized it too and got me plating some appetizers and desserts again. So in the end, it ended up being a fun last night. The worst part was when I walked out the front door, and realized I wouldn't be coming back again. It was sad, but my time in Seattle was amazing and I can't wait to (hopefully) go back next year. 

Sunday, July 3, 2011


So part of coming to Seattle I really looked forward to was going out to eat at the really good restaurants. Unfortunately, these restaurants are expensive so that didn't happen as much as preferred. Although, and exciting place to eat at was Poppy in Capitol Hill. Poppy is very different than other restaurants and eating there was a cool experience. Instead of getting an appetizer, main course and dessert, you choose a starter, one of 
about 6 thalis (7 or 10, vegetarian or not), and either a normal desert or a desert thali. I got the 7 piece salmon thali, and Wine Gidget got the 7 piece vegetarian morel mushroom risotto. Our sides included: asparagus soup, potato and leek gratin, pickled rhubarb, naan bread, spring peas, and more. I tried everything on my plate and it was all delicious. For desert, it was hot date cake with butterscotch and banana ice cream, spicy chocolate ice cream with caramel, lavender cookies, nutter butter bars, chocolate covered salted caramels, and passion fruit jellies. Also, I got the lime basil fizz drink that I somehow made last the whole meal, which was a challenge. Overall a great meal and experience, and I really want to go back.