Roast chicken with vegetables; two platings

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Same dish (essentially) two different platings.



Fish “tenderloin”

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I took two steel head filets, skinned them and cut them into strips.

The strips were dusted with Activa RM.

I arranged the strips and rolled them tightly in cling wrap. This will rest in the fridge overnight before being made into fish Wellington.

Best Chocolate Cookies EVER! And pro tips for better baking.

Posted by Alvin Schultz in Eat.  3 Comments »

I’ve been away from blog posts… super busy with new responsibilities at work which have me quite satisfied but not cooking as much. I am going to try and post more frequently… especially if I can figure a way to do quick posts from my iPhone/iPad since I’m travelling almost every week. If you have good ideas, please leave them in the comments section. I have the WordPress app but it dosen’t format the posts correctly. I’d love to pose my instagram feed but not sure if that works.

Anyway, enough about me- on to some food. Tis the season to make cookies. I thought I’d share with you some tips on how to read and execute a cookie recipe. Along the way I’ll share a recipe that was shared with me by a friend’s mom. These chocolate cookies are un-real. They have a lightly crisp exterior and a moist, almost fudge like interior… It’s a cookie that you don’t so much taste as you EXPERIENCE it…


Check out the recipe after the jump.

Modernist Cuisine at Home

Posted by Alvin Schultz in EXPERIENCE!  1 Comment »

I’ve heard a lot of questions about the newest offering from Nathan Myrvold and team, Modernist Cuisine at Home. A few people have asked me, “I already have Modernist Cuisine: The Art and Science of Cooking, should I buy the new, mini version?” 0r, “Are the recipes in there really attainable for the average home cook?”

Last month, the Modernist Cuisine team was nice enough to grant me a reviewer copy of the new book. Cutting to the chase, it’s every bit as exciting as “the big book”- breathtaking pictures, great recipes, ideas, techniques, and information. Speaking of pictures: here’s one of my favorites:


I’ll first say, that it is not a scaled down version of the 5 Volume Modernist Cuisine tomb. It would, make a great companion to the big set if you already own it. If you don’t own the big set, Modernist Cuisine at Home will suffice for a while, but overall, it will make you want the full set even more.

Fajitas. EatDrinkEXPERIENCE style.

Posted by Alvin Schultz in Eat.  2 Comments »

I like fajitas. Recently, I was in the grocery store and the flank steak was speaking to me. It’s rare that meat speaks to me these days but for some reason, this flank was singing. A walk through the produce department and I knew I wanted to make fajitas, but a plated version. Here’s what I came up with…


3 Courses, 1 Hour

07.18.2012 3 Courses, 1 Hour
Posted by Alvin Schultz in #MasterChef Memoirs, Eat., EXPERIENCE!  7 Comments »

Last night I was hungry- it happens to me most nights. I couldn’t decide what to make. After a lot of going back and forth, I decided to use up some fresh basil from my garden to make a fresh spaghetti in a simple olive oil sauce. I went to the store to get a few ingredients. My trip to the grocery store was uninspired. I returned home un-excited to cook. I thought that maybe cooking in real-time “against” the contestants on MasterChef Season 3 would be fun… Could I pull off a fresh extruded pasta in an hour? The question was exciting, but the more I thought about it, I just didn’t want to cook.

I had tweeted about live tweeting an hour of cooking and there seemed to be some interest so I thought it would be fun to do eventually. But not that night… I ate leftovers last night.

Tonight I was ready to cook. A long day at work and I wanted to unwind- cooking relaxes me. I decided to up the ante and shoot for three courses in one hour. They would be simple(ish) courses, but all three in an hour from scratch would be aggressive to say the least. Spoiler: Dinner was excellent. But it wasn’t smooth sailing, here’s what happened along the way (and a few tips that can help speed up your cooking).


PolyScience Sous Vide Tool Box

07.11.2012 PolyScience Sous Vide Tool Box
Posted by Alvin Schultz in EXPERIENCE!  No Comments »

If you haven’t heard, PolyScience has a new iOS app called Sous Vide Tool Box. The app calculates cook and pasteurization times based on thermal coefficients for common proteins.

Polyscience president/founder Philip Preston walks through using the app here, and click the jump to read my thoughts/experiences using it “in real life”.