Comments on: Pea Ravioli

By: Tom Ward

Tom Ward — Sat, 29 May 2010 21:35:28 +0000

If only I had a penny for every time I came to mylifeasafoodie.com.. Great read!

By: Graciela Love

Graciela Love — Thu, 27 May 2010 19:47:50 +0000

You’ve done it again! Amazing writing.

By: AshleyM

AshleyM — Sat, 20 Feb 2010 13:28:34 +0000

Hey,

I’m from Canada and I think I found a new spot to hangout

So, what’s everyone’s thoughts about the Canadian Olymipic Games?

By: "They don't have any real food"... - Page 2 - Philadelphia Speaks Forum - Neighborhoods, Sports, Restaurants and more

Thu, 15 Oct 2009 00:10:38 +0000

[...] and was wondering when we started using alginate in food (it's now used to make cool stuff like pea "ravioli" without the pasta shell). The annatto thing was just something I happened to remember from the reading about history of [...]

By: Egg Skews Me « my life as a foodie

Egg Skews Me « my life as a foodie — Sat, 25 Apr 2009 00:07:14 +0000

[...] you recall, I made pea ravioli the week before going to our molecular cooking class. It was simple to make, for the most part. [...]

By: Jessica@FoodMayhem

Jessica@FoodMayhem — Mon, 16 Feb 2009 04:17:04 +0000

Oh! I am so jealous! A Molecular Gastronomy Class!! Agh! Take me Take me!

By: Phil

Phil — Sun, 15 Feb 2009 22:00:44 +0000

Thanks for your comments, everyone! It was so fun to finally do this. I made about 20 of them, and the more you make them, the smoother they appear. I’ll keep working on them.

Nik, I do know about that beer, and have a couple of bottles in my cellar. Saving one as a gift. It hit the shelves, and immediately disappeared around here, so I’m happy to have them. There hasn’t been a lot of documentation about that beer, including pairing suggestions.

It’s not a bad beer, but certainly not a great one. It’s got some citrus flavors, a little hint of vanilla, almost seems like a beer that’s trying to be a wit but doesn’t know how to achieve it. It’s got a nice fat head, but lower carbonation, so it’s easy to drink with food. In that respect, it’s a food beer, but I don’t know what I’d serve it with.

Thanks again for checking out the blog! Keep cooking.

By: pleasurepalate

pleasurepalate — Sun, 15 Feb 2009 21:30:24 +0000

I know that Chef Jose Andres did something similar with olives. It’s actually something he offers on his menu at the Bazaar restaurant. The fact that you did it on your own using fresh peas is really cool.

By: finsmom

finsmom — Sun, 15 Feb 2009 21:16:24 +0000

SOOO COOL!!!!!!!!

By: mylastbite

mylastbite — Sun, 15 Feb 2009 20:59:15 +0000

WOW! You used FRESH peas? I bet they were so good! It looks exactly like the one in the edBulli video. Congrats!