Some stunt chef on that Scottish Conan's TV show tonight. Missed his
name, Jose something, but pretty fun for what that stuff is. Liquid
nitrogen tricks. Wish I'd been paying full attention for the
reconstitution of olive puree into some wads that were kind of like
olives. That was pretty cool.

B

bulka wrote:

> Some stunt chef on that Scottish Conan's TV show tonight. Missed his
> name, Jose something, but pretty fun for what that stuff is. Liquid
> nitrogen tricks. Wish I'd been paying full attention for the
> reconstitution of olive puree into some wads that were kind of like
> olives. That was pretty cool.

José Andrés. He was a student of Adria and molecular gastronomy.

They were pureed olives, mixed with gelatin, chilled in water, then
coated in olive oil.



Brian (vote Kronos King of the Monkey People)

--
Day 172 of the "no grouchy usenet posts" project

bulka wrote:
> Some stunt chef on that Scottish Conan's TV show tonight. Missed his
> name, Jose something, but pretty fun for what that stuff is. Liquid
> nitrogen tricks. Wish I'd been paying full attention for the
> reconstitution of olive puree into some wads that were kind of like
> olives. That was pretty cool.
>
> B

During the last season of Top Chef one of the contestants made them. It
was Fabio Viviani - I think that was his name.

I did a quick google and found this:

http://www.thefoodsection.com/foodse...ef-fact-c.html

or

http://tinyurl.com/6mlnro

Tracy

I can understand doing this for fun, as a novelty, bored in the
kitchen, but how is olive jello better than an olive?

"bulka" > wrote in message
...
|I can understand doing this for fun, as a novelty, bored in the
| kitchen, but how is olive jello better than an olive?

No pit.

pavane

In article >,
Tracy > wrote:

> bulka wrote:
> > Some stunt chef on that Scottish Conan's TV show tonight. Missed his
> > name, Jose something, but pretty fun for what that stuff is. Liquid
> > nitrogen tricks. Wish I'd been paying full attention for the
> > reconstitution of olive puree into some wads that were kind of like
> > olives. That was pretty cool.
> >
> > B
>
> During the last season of Top Chef one of the contestants made them. It
> was Fabio Viviani - I think that was his name.

The guy with Craig was Spanish; Fabio Viviani sounds Italian.

> Tracy

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

Melba's Jammin' wrote:
> In article >,
> Tracy > wrote:
>
>> bulka wrote:
>>> Some stunt chef on that Scottish Conan's TV show tonight. Missed his
>>> name, Jose something, but pretty fun for what that stuff is. Liquid
>>> nitrogen tricks. Wish I'd been paying full attention for the
>>> reconstitution of olive puree into some wads that were kind of like
>>> olives. That was pretty cool.
>>>
>>> B
>> During the last season of Top Chef one of the contestants made them. It
>> was Fabio Viviani - I think that was his name.
>
> The guy with Craig was Spanish; Fabio Viviani sounds Italian.
>
>> Tracy
>

Yes, Fabio is definitely Italian. I am not saying it was the same
person...just that it was done on Top Chef.

Tracy

bulka wrote:

> I can understand doing this for fun, as a novelty, bored in the
> kitchen, but how is olive jello better than an olive?

It's not olive jello. It's like a little gelatin sac filled with liquid
olive. Many people like the texture and the burst of flavor.

José Andrés might have misrepresented what he was actually doing. He stated
that one bowl contained olive purée and the other one contained liquid
gelatin. I don't think that combination would work. When Fabio Viviani did
it on Top Chef, he put sodium alginate into the olive mixture, then spooned
the mixture into a bath containing calcium chloride. That's the standard way
of making that kind of fake caviar. (Another way is to put calcium gluconate
into the olive mixture and drop it into a sodium alginate solution.) I'm
guessing that Andrés didn't want to confuse or scare the audience or the
host of the show, so he simplified the explanation.

Bob

On Jul 25, 9:19*am, Melba's Jammin' >
wrote:
> In article >,
>
> *Tracy > wrote:
> > bulka wrote:
> > > Some stunt chef on that Scottish Conan's TV show tonight. *Missed his
> > > name, Jose something, but pretty fun for what that stuff is. *Liquid
> > > nitrogen tricks. *Wish I'd been paying full attention for the
> > > reconstitution of olive puree into some wads that were kind of like
> > > olives. *That was pretty cool.
>
> > > B
>
> > During the last season of Top Chef one of the contestants made them. It
> > was Fabio Viviani - I think that was his name.
>
> The guy with Craig was Spanish; Fabio Viviani sounds Italian.
>
> > Tracy
>
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller- good news 4-6-2009
> "Be kind, for everyone you meet is fighting a great battle."
> -Philo of Alexandria
=======================
Molecular gastronomy is fascinating! Google that or any of these:
Ferran Adria (sp?) in Spain (3 star Michelin)
Heston Blumenthal at The Fat Duck (also 3 star Michekin)
??? at Moto in Chicago (the Obama's hangout)
Lynn in Fargo