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Marcel's Quantum Kitchen
''Marcel's Quantum Kitchen'' is an American television program broadcast by the Syfy channel. The first episode premiered on March 22, 2011 at 10 pm EST. The series follows Marcel Vigneron of ''Top Chef'' fame in his new molecular gastronomy catering company, where each episode features the development of unique dishes for a client's event and the event itself. In the creation of dishes, Vigneron draws inspiration from the client and the purpose of the event which has resulted in dishes such as a hash brown bird's nest with tomato foam egg and liquor-filled bonbon engagement rings in a passionfruit marshmallow pillow box. Due to low ratings, the show was cancelled after 6 episodes. Team *Marcel Vigneron - Executive chef and molecular gastronomist. * Jarrid Masse - Sous chef and fabricator for Vigneron's serving displays. * Devon Espinosa - Sous chef and mixologist; friend of Marcel's from culinary school. * Robyn Wilson - Prep cook with experience in the catering industry. * Sal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marcel Vigneron
Marcel Vigneron is an American celebrity chef best known for his award-winning restaurant and catering company, Wolf, in Los Angeles. Marcel was also the runner-up of the second season of ''Top Chef'', which aired in 2006–2007. In 2011, he had his own television program on Syfy, '' Marcel's Quantum Kitchen'', in which he started and ran a molecular gastronomy experiential catering company. He later competed on '' Top Chef: All-Stars'' in 2011, on The Food Network's ''The Next Iron Chef'' in 2012 and The Food Network's "Superstar Sabotage: Heat 2" on the show ''Cutthroat Kitchen'' in 2014. Marcel has gone on to judge several televised cooking competitions, such as ''Iron Chef'', ''America’s Best Cooks'', and ''Guy's Grocery Games''. Early life Vigneron is originally from Bainbridge Island, Washington. Vigneron attended the Culinary Institute of America (CIA) in New York and achieved his associate degree in Culinary Arts. There, Vigneron met fellow chef Spike Mendelsohn. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Just Desserts (season 2)
Just Desserts, a pun on just deserts, may refer to: Film and television * ''Just Desserts'' (film), a 2004 TV film by Kevin Connor * '' Top Chef: Just Desserts'', an American reality competition TV show 2010–2011 * '' Zumbo's Just Desserts'', an Australian reality competition TV show since 2016 Television episodes * "Just Desserts" (''Arthur''), 2000 * "Just Desserts" (''Cory in the House''), 2007 * "Just Desserts!" (''The Fairly OddParents''), 2005 * "Just Desserts" (''Lovejoy''), 1991 * "Just Desserts" (''Orange Is the New Black''), 2019 * "Just Desserts" (''Perfect Strangers''), 1988 * "Just Desserts" (''Porridge''), 1975 * "Just Desserts" (''The Powerpuff Girls''), 2000 Music * ''Just Desserts'', a 2006 album by Brian Hopper and Robert Fenner * ''Just Desserts'', a 2013 album by the Waitresses * "Just Desserts", a 2013 song by Charli XCX and Marina * "Just Desserts", a 2004 song by Chumbawamba from '' Un'' Other uses * Just Desserts Café, in Toronto, Ontario, Canad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Langoustine
''Nephrops norvegicus'', known variously as the Norway lobster, Dublin Bay prawn, ' (compare langostino) or ''scampi'', is a slim, orange-pink lobster which grows up to long, and is "the most important commercial crustacean in Europe". It is now the only extant species in the genus '' Nephrops'', after several other species were moved to the closely related genus '' Metanephrops''. It lives in the north-eastern Atlantic Ocean, and parts of the Mediterranean Sea, but is absent from the Baltic Sea and Black Sea. Adults emerge from their burrows at night to feed on worms and fish. Description ''Nephrops norvegicus'' has the typical body shape of a lobster, albeit narrower than the large genus ''Homarus''. It is pale orange in colour, and grows to a typical length of , or exceptionally long, including the tail and claws. A carapace covers the animal's cephalothorax, while the abdomen is long and segmented, ending in a broad tail fan. The first three pairs of legs bear claws, of wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maui
The island of Maui (; Hawaiian: ) is the second-largest of the islands of the state of Hawaii at 727.2 square miles (1,883 km2) and is the 17th largest island in the United States. Maui is the largest of Maui County's four islands, which also includes Molokai, Lānai, and unpopulated Kahoolawe. In 2020, Maui had a population of 168,307, the third-highest of the Hawaiian Islands, behind that of Oahu and Hawaii Island. Kahului is the largest census-designated place (CDP) on the island with a population of 26,337 , and is the commercial and financial hub of the island. Wailuku is the seat of Maui County and is the third-largest CDP . Other significant places include Kīhei (including Wailea and Makena in the Kihei Town CDP, the island's second-most-populated CDP), Lāhainā (including Kāanapali and Kapalua in the Lāhainā Town CDP), Makawao, Pukalani, Pāia, Kula, Haikū, and Hāna. Etymology Native Hawaiian tradition gives the origin of the island's name in th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lomi Salmon
Lomi salmon (more commonly known as lomi-lomi salmon) is a side dish in Hawaiian cuisine. It is a fresh tomato and salmon salad and was introduced to Hawaiians by early Western sailors. It is typically prepared by mixing salted, shredded salmon with tomatoes, sweet Maui onions, and occasionally scallions, and sometimes crushed ice if it is not refrigerated. It is always served cold. The name ''lomi-lomi salmon'' is taken from the method of preparation. The shredding (dicing) and mixing of the salmon is done by massaging the salted fish with other ingredients by hand ( ''lomi-lomi'' is Hawaiian for "to massage"). Lomi-lomi salmon is a traditional side dish served at Hawaiian lū‘aus. It is said to complement traditional Hawaiian food consisting of raw diced ahi tuna The yellowfin tuna (''Thunnus albacares'') is a species of tuna found in pelagic waters of tropical and subtropical oceans worldwide. Yellowfin is often marketed as ahi, from the Hawaiian , a name also used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shaved Ice
Shaved ice is a large family of ice-based desserts made of fine shavings of ice or finely crushed ice and sweet condiments or syrups. Usually, the syrup is added after the ice has been frozen and shaved—typically at the point of sale; however, flavoring can also be added before freezing. The dessert is consumed worldwide in various forms and ways. Shaved ice can also be mixed with large quantities of liquid to produce shaved ice drinks. Many shaved ices are confused with "Italian ice", which is derived from the similar Italian dessert known as " granita". However, Italian ice, also known as "water ice", often has the flavoring (fruit juice or other ingredients, like almond) incorporated into the sugared water before it is frozen. Shaved ice—especially highly commercial shaved ice (such as that found in food chains or from street vendors)—is often flavored after the ice has been frozen and shaved. Snow cones are an example of shaved ice that is flavored after production. H ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poi (food)
Poi is a traditional staple food in the Polynesian diet, made from taro. Traditional poi is produced by mashing cooked starch on a wooden pounding board, with a carved pestle made from basalt, calcite, coral or wood. Modern methods use an industrial food processor to produce large quantities for retail distribution. Water is added to the starch during mashing, and again just before eating, to achieve the desired consistency, which can range from highly viscous to liquid. In Hawaii, this is classified as either "one-finger", "two-finger", or "three-finger", alluding to how many fingers are required to scoop it up (the thicker the poi, the fewer fingers required to scoop a sufficient mouthful). Poi can be eaten immediately, when fresh and sweet, or left to ferment and become sour, developing a smell reminiscent of plain yoghurt. A layer of water on top can prevent fermenting poi from developing a crust. History and culture Poi is thought to have originated in the Marquesas I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spam (food)
Spam (stylized as SPAM) is a brand of canned cooked pork made by Hormel Foods Corporation. It was introduced by Hormel in 1937 and gained popularity worldwide after its use during World War II. By 2003, Spam was sold in 41 countries on six continents and trademarked in over 100 countries. Spam's basic ingredients are primarily pork shoulder and ham, with salt, water, modified potato starch (as a binder), sugar, and sodium nitrite (as a preservative). Natural gelatin is formed during cooking in its tins on the production line. Concerns about Spam's nutritional attributes have been raised, in large part due to its high content of fat, sodium, and preservatives. Spam has affected popular culture, including a Monty Python skit, which repeated the name many times, leading to its name being borrowed to describe unsolicited electronic messages, especially email. It is occasionally celebrated in festivals such as Austin's Spamarama. History Hormel introduced Spam on July 5, 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taro
Taro () (''Colocasia esculenta)'' is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and petioles. Taro corms are a food staple in African, Oceanic, and South Asian cultures (similar to yams). Taro is believed to be one of the earliest cultivated plants. Names and etymology The English term ''taro'' was borrowed from the Māori language when Captain Cook first observed ''Colocasia'' plantations there in 1769. The form ''taro'' or ''talo'' is widespread among Polynesian languages:*''talo'': taro (''Colocasia esculenta'') – entry in the ''Polynesian Lexicon Project Online'' (Pollex). in Tahitian; in < ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pinot Noir
Pinot Noir () is a red-wine grape variety of the species ''Vitis vinifera''. The name may also refer to wines created predominantly from pinot noir grapes. The name is derived from the French language, French words for ''pine'' and ''black.'' The word ''pine'' alludes to the grape variety having tightly clustered, pinecone–shaped bunches of fruit. Pinot Noir grapes are grown around the world, mostly in cooler climates, and the grape is chiefly associated with the Burgundy (wine), Burgundy region of France (wine), France. Pinot Noir is now used to make red wines around the world, as well as champagne, Sparkling wine, sparkling white wines such as the Italian wine, Italian Franciacorta, and Wine from the United Kingdom, English sparkling wines. Regions that have gained a reputation for red pinot noir wines include the Willamette Valley (wine), Willamette Valley of Oregon (wine), Oregon; the Carneros (AVA), Carneros, Central Coast (AVA), Central Coast, Sonoma Coast AVA, Sonoma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sous-vide
Sous vide (; French for 'under vacuum'), also known as low-temperature, long-time (LTLT) cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually one to seven hours, and up to 72 or more hours in some cases) at a precisely regulated temperature. The temperature is much lower than usually used for cooking, typically around for red meat, for poultry, and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture. History Sous vide cooking is characterized by low-temperature cooking, a longer period of cooking than conventional cooking, a container (such as a plastic bag) that separates the food from its heating environment, and pressurized enclosure using full or partial vacuum. Low-temperature cooking was first described by Benjamin Thompson, Count Rumford in 1799. He us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wildlife WayStation
The Wildlife WayStation was a in Sylmar, California in northern Los Angeles County dedicated to rescuing and rehabilitating wild and exotic animals. A charitable corporation located within the boundaries of Angeles National Forest, the facility was founded in 1976 by animal activist Martine Colette, who resigned in May 2019 as president and chief operating officer. History Martine Colette came to Hollywood in 1965 and built a costume design business. She founded the Wildlife WayStation in 1976 as she saw the need for a refuge for wild and exotic animals. In addition to large animals such as big cats and bears, it at one time housed the largest group of chimpanzees in the Western United States. Although the intent was to rehabilitate the animals, many remained for the rest of their lives. A distemper epidemic in 1992 closed the sanctuary for almost a year. The sanctuary had been treating a large number of racoons and skunks with canine distemper, which crossed over to the big c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
