Comments for Eat Cheap, Eat Well, Eat Up!

Comment on Molecular gastronomy for the home cook by KyleB

KyleB — Sun, 01 Jan 2012 20:12:50 +0000

I had chef Andi as my culinary teacher in high school. She is always finding new ingredients and products that we would get to try. Am now graduated and in college where I miss getting to learn about all the new and interesting things going on in the culinary world. She has a lot to teach and can teach lots of different skill levels. I highly recommend the demos, classes, and book. Although some of it may be confusing it is still fascinating to see.

Comment on Molecular gastronomy for the home cook by mannashton

mannashton — Wed, 28 Dec 2011 23:46:57 +0000

Hi, guys! As you probably noticed, this post is pretty old (3 years!), but here’s a link to Chef Andi’s molecular gastronomy recipes from her classes at Surfas: http://www.surfaslosangeles.com/?s=molecular+gastronomy. You’ll find the ones mentioned in this post, plus many more. Enjoy!

Comment on Molecular gastronomy for the home cook by sarah

sarah — Tue, 27 Dec 2011 21:33:11 +0000

I am dying to try some of these recipes! Chef Andi really gets creative in the kitchen.

Comment on Molecular gastronomy for the home cook by AnnaH

AnnaH — Tue, 27 Dec 2011 09:38:35 +0000

Well, I don’t exactly remember learning THIS part in class, but Andi was my culinary arts teacher for 4 years. Everything she taught me I use in my every day life of basic cooking to my job as a baker in a local restaurant!

I never saw this post until just now. I found Andi’s teachings better than my own families to be quite frank. As I mentioned above, I still use everything she’s taught me to this day. If I could redo H.S. all over again, I’d constantly pick her class. Not to mention, every time I ditched, I’d go to her class and learn new things in her lower level classes.

The comment made by “Mr. This” kind of bugs me… Does Andi come off as “trendy” to you? Or might it be she’s well informed? Maybe she seems trendy because she teaches classes of oung teenages and needs to grab their atttention some how, being not everyone in the class wishes to be there.

Comment on Molecular gastronomy for the home cook by Dave

Dave — Mon, 26 Dec 2011 04:12:39 +0000

Chef Andi is outstanding! I have had her cooking on several occasions, and the food ha s always been outstanding. Her attention to detail and creative combinations of flavors never fail to please and entice.

Comment on Molecular gastronomy for the home cook by Colby

Colby — Mon, 26 Dec 2011 03:59:54 +0000

Chef andi is my favorite chef ever. I never knew that there was a post bout her. Have you read her book? Awesome!

Comment on Iron chef by Beth Saxe

Beth Saxe — Mon, 22 Aug 2011 04:08:22 +0000

The picture you have of the oblong/ oval piece … i just bought one today and am trying to find out more about it?.. What its called?.. mine came with a lid.. has no markings… took it to an antique shop today.. they thought it predated 1900…. if you have any more info i would love it!.. btw.. i have several cast iron pans needing to be restored! this web site was GREAT!

Comment on Contact by mannashton

mannashton — Thu, 23 Jun 2011 22:42:17 +0000

Thank you! It’s been a long time since I’ve thought about that trip and the enchiladas at La Cita. That cross-country trip on the 1-40 definitely has its highlights, and this was one of them!

Comment on Contact by Stephen Johnson

Stephen Johnson — Thu, 23 Jun 2011 22:25:52 +0000

Alison, I was goofing off a bit and decided to track down the status of a favorite New Mexican food place called La Cita. I Googled and was brought to your blog and was delighted to see someone else had experienced the cheese enchiladas of La Cita. (As a Texan, I find all other forms of “Mexican” food inauthentic.) I now live in New Jersey and don’t make my twice-yearly driving trips to Northern New Mexico but your enchilada foto has re-ignited my urge to get on I-40 and make it to “Tucumcari Tonight.” Great blog, by the way. Stephen Johnson /Journalist/Author of “Silent Steel: The Mysterious Death of the Nuclear Attack Sub USS Scorpion.”

Comment on Fresh chickpeas by mannashton

mannashton — Sat, 14 May 2011 21:50:55 +0000

Yes, dried chickpeas do have a long-ass cooking time, compared to fresh ones…