Molecular Gastronomy Kits - Click here to buy!
Our Services - Web, Video, Photo & More! Click here for more information.

RSSCategory: Media

Christopher Walken – Chicken With Pears

After recently interviewing Christopher Walken (view interview here) for TIFF 2012, it seemed appropriate to post this video.

This is definitely one of the more random cooking videos available on YouTube. It is simply titled “Man Makes Chicken with Pears”. It’s fairly obvious that the man in question is actually veteran actor Christopher Walken. The recipe itself is kind of questionable, as the chicken doesn’t seem thoroughly cooked through at the end. Luckily, it appears it’s his cat who is going to chow down and not some unfortunate dinner guest. Speaking of cat videos, Walken is enamoured with Henri 2, Paw de Deux. His favorite part? The “cheeseburgers”.

We think he would actually would make a great cooking show host. Mr. Walken, if you are interested give us a call!

September 13, 2012 | By | Reply More

Ale to the Chief: The White House Release Their Beer Recipe

After much public excitement and a request on the popular Obama Reddit AMA, the White House has finally released their secret beer recipe.

Last year President Obama bought a home brewing kit for the kitchen. It took a few tries, but eventually they worked out the recipe. They’ve since added secret ingredients to make their beer even better and all of their brews use honey that was tapped from the South Lawn bee hive.



  • 2 (3.3 lb) cans light unhopped malt extract
  • 3/4 lb Munich Malt (cracked)
  • 1 lb crystal 20 malt (cracked)
  • 6 oz black malt (cracked)
  • 3 oz chocolate malt (cracked)
  • 1 lb White House Honey
  • 10 HBUs bittering hops
  • 1/2 oz Hallertaur Aroma hops
  • 1 pkg Nottingham dry yeast
  • 3/4 cup corn sugar for bottling


  1. In a 6 qt pot, add grains to 2.25 qts of 168˚ water. Mix well to bring temp down to 155˚. Steep on stovetop at 155˚ for 45 minutes. Meanwhile, bring 2 gallons of water to 165˚ in a 12 qt pot. Place strainer over, then pour and spoon all the grains and liquid in. Rinse with 2 gallons of 165˚ water. Let liquid drain through. Discard the grains and bring the liquid to a boil. Set aside.
  2. Add the 2 cans of malt extract and honey into the pot. Stir well.
  3. Boil for an hour. Add half of the bittering hops at the 15 minute mark, the other half at 30 minute mark, then the aroma hops at the 60 minute mark.
  4. Set aside and let stand for 15 minutes.
  5. Place 2 gallons of chilled water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons if necessary. Place into an ice bath to cool down to 70-80˚.
  6. Activate dry yeast in 1 cup of sterilized water at 75-90˚ for fifteen minutes. Pitch yeast into the fermenter. Fill airlock halfway with water. Ferment at room temp (64-68˚) for 3-4 days.
  7. Siphon over to a secondary glass fermenter for another 4-7 days.
  8. To bottle, make a priming syrup on the stove with 1 cup sterile water and 3/4 cup priming sugar, bring to a boil for five minutes. Pour the mixture into an empty bottling bucket. Siphon the beer from the fermenter over it. Distribute priming sugar evenly. Siphon into bottles and cap. Let sit for 1-2 weeks at 75˚.



  • 2 (3.3 lb) cans light malt extract
  • 1 lb light dried malt extract
  • 12 oz crushed amber crystal malt
  • 8 oz Biscuit Malt
  • 1 lb White House Honey
  • 1 1/2 oz Kent Goldings Hop Pellets
  • 1 1/2 oz Fuggles Hop pellets
  • 2 tsp gypsum
  • 1 pkg Windsor dry ale yeast
  • 3/4 cup corn sugar for priming


  1. In an 12 qt pot, steep the grains in a hop bag in 1 1/2 gallons of sterile water at 155 degrees for half an hour. Remove the grains.
  2. Add the 2 cans of the malt extract and the dried extract and bring to a boil.
  3. For the first flavoring, add the 1 1/2 oz Kent Goldings and 2 tsp of gypsum. Boil for 45 minutes.
  4. For the second flavoring, add the 1/2 oz Fuggles hop pellets at the last minute of the boil.
  5. Add the honey and boil for 5 more minutes.
  6. Add 2 gallons chilled sterile water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons. There is no need to strain.
  7. Pitch yeast when wort temperature is between 70-80˚. Fill airlock halfway with water.
  8. Ferment at 68-72˚ for about seven days.
  9. Rack to a secondary fermenter after five days and ferment for 14 more days.
  10. To bottle, dissolve the corn sugar into 2 pints of boiling water for 15 minutes. Pour the mixture into an empty bottling bucket. Siphon the beer from the fermenter over it. Distribute priming sugar evenly. Siphon into bottles and cap. Let sit for 2 to 3 weeks at 75˚.

Download a PDF of the recipes.


September 4, 2012 | By | Reply More

El Gastrónomo Vagabundo – Fish Tacos

Our profile on the popular gourmet food truck, El Gastrónomo Vagabundo, with chef Adam Hynam-Smith and Tamara Jensen. Adam shows us how to make their famous Fish Tacos!

Fish Tacos



  1. Prepare the fish batter. Sift self-raising flour into small bowl. Gradually add soda water creating a batter with a texture of thickened (not whipped) cream. If the batter is too runny, add a bit more flour.
  2. Clean, dry and lightly flour the cod fillets. Place cod into batter and lightly cover. Then place cod fillets in fryer. They only need a minute or two.
  3. While the cod is cooking, warm up the corn tortillas.
  4. Check on the cod. When ready, it should be golden brown and crispy. Remove from fryer, and place in a bowl with paper towel (to absorb the excess oil).
  5. Place warmed tortillas on a plate and place the fish in. Add some red cabbage & green apple slaw with tarragon dressing. Top with some toasted coconut sour cream, and smoked pineapple & habanero hot sauce. Finally garnish with fresh coriander and lime.

El Gastrónomo Vagabundo, Find out where El Gastrónomo will pop up next at

August 30, 2012 | By | Reply More

Use a Bundt Pan to Get Corn Off the Cob

The folks over at Saveur have discovered a fast innovative way to de-corn a cob. It’s safe and requires only a cob of corn, a bundt pan, and a knife.

Place the corn cob in the center of the bundt pan and slice downward along the sides of the cob to remove the kernels, then scrape the back of the knife along the cob to release its juices.

[via Saveur]

August 29, 2012 | By | Reply More

Why McDonald’s Burgers Look Different in Real Life – Behind the Scenes at a Photo Shoot

McDonald’s Canada recently launched a campaign to answer customer questions directly.

Isabel M from Toronto asked “Why does your food look different in the advertising than what is in the store?”

McDonald’s responded with an exclusive behind-the-scenes tour of a McDonald’s Canada photo shoot comparing a store bought burger to the one’s used in their advertising campaigns.

Ask your own question at:

June 22, 2012 | By | Reply More