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Sorbets
Chocolate, blueberry, raspberry.
Kong Hans Kælder
Copenhagen, Denmark
(January 21, 2016)
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Fort Drum Soldiers from across the 10th Mountain Division (LI) are promoted to the rank of Corporal at the Multi-Purpose Auditorium before having graduated from the Basic Leader Course at the Non-Commissioned Officer Academy on Fort Drum, N.Y. Sept. 28, 2021. The guest speaker was Justin (J.P.) Lane, a former U.S. Soldier and double amputee, who now works as a motivational speaker and music performer. (U.S. Army photos by Spc. Pierre Osias)
Details at
arts.mit.edu/fast/fast-installation-discourse4/
---------------------MIT FAST Light Set-----------------------------
Happy 150th to MIT.
MIT is usually known for its innovation in the general area of technology. But its contribution to arts remains a well-kept secret.
Being a graduate student at MIT Media Lab, we get to live by the famous saying, “Arts challenges technology and technology inspires arts”. During the first day at the lab as graduate students, we were told by the founder of MIT Media Lab, Nicholas Negroponte, that Media Lab was created to welcome students who wouldn’t otherwise fit into the traditional fabric of MIT. This unique culture motivates students to leave their comfort zone and learn new things everyday with a fearless mind.
To celebrate MIT’s 150th anniversary, Tod Machover, professor of Media Lab, takes the initiative of Fast (Festival of Arts, Science and Technology) and encourage students to submit projects. This set is dedicated to all the amazing projects that students have developed over the course of 6 months, including one (http://moodmeter.media.mit.edu/) from me.
This was novel: an envelope plastic-like envelope that tasted of pineapple enclosed a mix of Thai basil, shards of freeze-dried pineapple, two small slices of Chinese sausage, and a tangy tamarind gel and syrup.
One pulls the envelope off the wire, a la the bacon from the earlier-Alinea menus. Note: be gentle when pulling, as a corner of my envelope was launched into a nearby diner's dish.
Taste: You're supposed to put the whole think in your mouth at once... but this was slightly uncomfortable - like a huge leathery tongue depresser that paralyzes your tongue until the envelope dissolves... Not only are most of the elements Asian, but the taste was definitely Asian. On a pedestrian level, it tasted of "Hawaiin pizza" without the pizza - pineapple and ham. But, that's really an oversimplification. The sweetness of the pineapple and sausage and the bright tangy tamarind and spicy-herby basil planted both of this course's feet in South East Asia. It was very good and interesting - but rather unpleasant to eat - especially in the initial stage when the rather stale-tasting leathery envelope is dissolving in your mouth. After you get past that stage, the contents were pretty good.
Crab
Yogurt, Dill
Notes: The yogurt is the foam surrounding the crab salad. The quenelle on top of the crab is dill. The flowers: Johnny Jump-Ups.
Our server said that he crab rested on a bed of ramps.
I don't think so. The green lettuce-like stuff under the crab neither looked, tasted, nor smelled like ramps. When we clarified the issue at the end of service, our captain said that it wasn't ramps but "deer tongue" - a slightly bitter leaf. While I have no way of confirming or refuting this out of personal experience, it was certainly a more plausible explanation than ramps.
This dish was fairly straightforward in flavors: putting a familiar crustacean accompaniment pairing (dill and tangy cream) in a different form. THis dish was served slightly chilled, which made it particularly refreshing.
The wine pairing, Palmina, Arneis, 2007 wasn't very compelling.
Orange County Seal Beach golf course wedding - photos by Orange Turtle Photography.
{website} www.orangeturtlephotography.com
Candidates on a Basic Jump Course being led by Third Battalion, Princess Patricia’s Canadian Light Infantry, prepare for a parachute insertion at the Shell Aerocentre on February 3, 2015.
Photograph by MCpl Frieda VanPutten, 1 CMBG PA.
Copyright Notice © 2015 DND-MDN Canada.
EN2015-0014-07
Les stagiaires du cours sur les sauts de base donné par le 3e Bataillon, Princess Patricia’s Canadian Light Infantry se préparent pour une insertion en parachute au Shell Aerocentre le 3 fevrier 3, 2015.
Photo: Cplc Frieda VanPutten, AP 1 GBMC.
Copyright Notice © Droit d’auteur 2015 DND-MDN Canada.
EN2015-0014-07
Let's see...
Donate to our favorite humanitarian charity, or build something that looks like we're pouring a colossal bottle of pop into a honking ginormous baseball mitt?...
Pour plus de talon c'est par là :
Sinon je vous invite a regarder le reste de l'album (à droite) de cette course déjà mythique.
Golden Osetra Caviar
Champagne gelée and melon.
Synergy Series #5: Grant Achatz
Spoon & Stable
Minneapolis, Minnesota
(April 13, 2017)
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Veal
Veal sweetbreads, and sucrine.
Notes: I've never had such milky, creamy sweetbreads before - almost like cod milt.
Yam'Tcha
Paris, France
(October 17, 2015)
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12/365 Jaymi
I had registered Jaymi for a rec. centre course a long time ago, and figured as long as I came with her, she could still do it. It was a Chocolate-Making course!
She absolutely loved it. They made tons of little chocolates, got to eat them of course, and even got to do a chocolate painting to eat at home!
*I have decided to start another 365 of Jaymi, beginning on the first day of her 'new life' with a healthier brain. She is so lucky to be alive, and this 365 will be a celebration of the wonderful little girl that is Jaymi.*
Egg
Corn, cumin.
(David Toutain)
Twelve Days of Christmas
Day 10: David Toutain
Restaurant at Meadowood
St. Helena, California
(December 20, 2012)
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If anyone knows what animal it was, please tell me. It's about six inches long, and looking at the teeth, probably carnivorous.
Found on a golf course in Hanwell, London W7.
Rutabaga
Cooked in schmaltz with dungeness crab, quince, and kani miso.
Canlis
Seattle, Washington
(February 7, 2018)
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