Video: Sushi Chef Tatsuya Sekiguchi – Master of Shellfish

Tatsuya Sekiguchi didn’t aspire to be a sushi chef — in fact, he aspired not to be. Growing up in Japan where his house operated as a restaurant and his family all worked in the business, Sekiguchi wasn’t very fond of it all. But eventually, in part inspired by the untimely death of his brother and with training from his father, chef Sekiguchi embraced the art of sushi making and his families legacy; he worked to improve his skills, and made his way from Tokyo to New York, where he’s now the chef and owner of Omakase Room by Tatsu.

The fish and shellfish at Sekiguchi’s eight-seat, 500-square-foot restaurant is predominately sourced locally in addition to Japan. There’s eel from Maine, orange clam from Connecticut, flounder from Montauk, and Spanish mackerel from North Carolina. The latter is considered to have an unmemorable taste and considered an inferior fish; so Sekiguchi sought to make a good use for it, by smoking it.

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Video: How to Make Colourful Pasta

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Video: Chrysanthemum Tofu – Cheap Chinese Staple Gets Upgrade into Top-tier Treat

Chinese cuisine chef Junno Li Zhenlong puts his mastery of intricate knife skills to good use with a series of dishes he has created at The Chinese Library restaurant.

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Mapping the Flavour Genome

Michael Wolf wrote . . . . . . . . .

Beth Altringer first became fascinated in flavor when she joined a competitive wine tasting league while in graduate school at The University of Cambridge.

While it had nothing to do with her field of study (product design and innovation), the very idea of breaking down the characteristics of wine and its flavor into highly descriptive and well understood categories was a revelation to Altringer, so much so she eventually began to think about the idea of applying this systematic and analytical approach to flavor to almost any type of food.

It was from there that the Flavor Genome Project was born, an initiative that “explores how components of flavor combine to create delightful multi-sensory, chemical, emotional, and cultural experiences.” The goal of the project is to eventually create an “automated understanding of what people are intuitively searching for in a food or drink experience, regardless of the language they use to search for it, intelligently understanding flavor goals in context, and, ultimately, making it easier for people to discover experiences they are likely to enjoy.”

According to Altringer, the Flavor Genome Project is intended to be a platform that could be a foundation for other products, and the first of those product is a mobile game called Chef’s League. The iOS game allows players to compete to master the usage of different flavor characteristics such as “salt, sweetness, acidity, fat, spice, and more.”

Source: The Spoon

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Video: Cold Facts on the Ice Cream Brain Freeze

Have you ever enjoyed a sip of an ice cold milkshake or taken a bite of an ice cream cone only to get an instant blast of pain or headache that lasts a few seconds? Don’t worry. You’re not alone.

Mayo Clinic neurologist Dr. Amaal Starling says the condition is a called cold stimulus headache.

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