http://foodgawker.com Tue, 14 Feb 2012 20:47:40 +0000 en hourly 1 http://wordpress.org/?v=3.1.4 http://foodgawker.com/post/2010/01/21/48784/ http://foodgawker.com/post/2010/01/21/48784/#comments Thu, 21 Jan 2010 19:33:59 +0000 madridlab http://foodgawker.com/post/2010/01/21/48784/

Hot balls of texturized Tomato water inside of a Mozzarella skin, a fun winter version of Caprese salad]]> http://foodgawker.com/post/2010/01/21/48784/feed/ 0 http://foodgawker.com/post/2009/12/05/45101/ http://foodgawker.com/post/2009/12/05/45101/#comments Sun, 06 Dec 2009 06:42:38 +0000 madridlab http://foodgawker.com/post/2009/12/05/45101/

What do you get when you cross finger sandwiches and sushi? You don't have to go to Denmark to discover Smushis!]]> http://foodgawker.com/post/2009/12/05/45101/feed/ 0 http://foodgawker.com/post/2009/11/27/44427/ http://foodgawker.com/post/2009/11/27/44427/#comments Fri, 27 Nov 2009 21:11:20 +0000 madridlab http://foodgawker.com/post/2009/11/27/44427/

Shortlisted for 1 of the top 10 best dishes in Spain for 2009. This dish is the the perfect dish for a cold winter night.]]> http://foodgawker.com/post/2009/11/27/44427/feed/ 0 http://foodgawker.com/post/2009/11/20/43857/ http://foodgawker.com/post/2009/11/20/43857/#comments Sat, 21 Nov 2009 01:21:14 +0000 madridlab http://foodgawker.com/post/2009/11/20/43857/

A very typical Spanish treat with a Swedish twist!]]> http://foodgawker.com/post/2009/11/20/43857/feed/ 0 http://foodgawker.com/post/2009/11/10/42833/ http://foodgawker.com/post/2009/11/10/42833/#comments Wed, 11 Nov 2009 01:00:57 +0000 madridlab http://foodgawker.com/post/2009/11/10/42833/

Find out how to balance your favorite Spanish olive oil with the floral aromas of some fresh honey]]> http://foodgawker.com/post/2009/11/10/42833/feed/ 0 http://foodgawker.com/post/2009/07/31/33004/ http://foodgawker.com/post/2009/07/31/33004/#comments Fri, 31 Jul 2009 19:00:46 +0000 madridlab http://foodgawker.com/post/2009/07/31/33004/

The perfect summer cocktail, Plums and sake. You can enjoy guilt free with only 8% alcohol...... Add Liquid nitrogen and stir! ]]> http://foodgawker.com/post/2009/07/31/33004/feed/ 0 http://foodgawker.com/post/2009/07/03/30474/ http://foodgawker.com/post/2009/07/03/30474/#comments Fri, 03 Jul 2009 21:03:11 +0000 madridlab http://foodgawker.com/post/2009/07/03/30474/

Who doesn't love Bacon????? Well it just got an upgrade with Presa Iberica from Spain! Read more ]]> http://foodgawker.com/post/2009/07/03/30474/feed/ 0 http://foodgawker.com/post/2009/06/26/29794/ http://foodgawker.com/post/2009/06/26/29794/#comments Fri, 26 Jun 2009 20:53:27 +0000 madridlab http://foodgawker.com/post/2009/06/26/29794/

A sandwich designed to be eaten by diners in a Michelin star restaurant here in Spain........... Read more!]]> http://foodgawker.com/post/2009/06/26/29794/feed/ 0 http://foodgawker.com/post/2009/06/26/29788/ http://foodgawker.com/post/2009/06/26/29788/#comments Fri, 26 Jun 2009 20:47:50 +0000 madridlab http://foodgawker.com/post/2009/06/26/29788/

Think of a creme Brulee......... now imagine it is made of pure oysters and delicious with Japanese garnishes ]]> http://foodgawker.com/post/2009/06/26/29788/feed/ 0 http://foodgawker.com/post/2009/06/24/29566/ http://foodgawker.com/post/2009/06/24/29566/#comments Wed, 24 Jun 2009 19:59:53 +0000 madridlab http://foodgawker.com/post/2009/06/24/29566/

Looks Like watermelon, Tastes like Tuna??????? But just for added confusion it's flexible like tuna and cruchy like Watermelon! ]]> http://foodgawker.com/post/2009/06/24/29566/feed/ 0 http://foodgawker.com/post/2009/06/24/29554/ http://foodgawker.com/post/2009/06/24/29554/#comments Wed, 24 Jun 2009 09:24:22 +0000 madridlab http://foodgawker.com/post/2009/06/24/29554/

Imagine being able to make Gelatines, thicken sauces or make biscuits just with a natural starch now discovered in Cabbage! ]]> http://foodgawker.com/post/2009/06/24/29554/feed/ 0 http://foodgawker.com/post/2009/05/08/24665/ http://foodgawker.com/post/2009/05/08/24665/#comments Fri, 08 May 2009 20:02:20 +0000 madridlab http://foodgawker.com/post/2009/05/08/24665/

The famous Bacon, Avocado and Tomato sandwich has just had a long needed facelift for the 21st century ]]> http://foodgawker.com/post/2009/05/08/24665/feed/ 0 http://foodgawker.com/post/2009/05/06/24445/ http://foodgawker.com/post/2009/05/06/24445/#comments Wed, 06 May 2009 20:42:35 +0000 madridlab http://foodgawker.com/post/2009/05/06/24445/

One of the most amazing textures of any meat......... Bullfrog! It's a cross between Fish and Chicken with small fillets. A definite must!]]> http://foodgawker.com/post/2009/05/06/24445/feed/ 0 http://foodgawker.com/post/2009/04/04/20774/ http://foodgawker.com/post/2009/04/04/20774/#comments Sat, 04 Apr 2009 07:29:03 +0000 madridlab http://foodgawker.com/post/2009/04/04/20774/

Let the bursting bubbles within the Gel be the vehicle to drive the aroma of beautiful honey into your nose, a pure delight! ]]> http://foodgawker.com/post/2009/04/04/20774/feed/ 0 http://foodgawker.com/post/2009/03/31/20355/ http://foodgawker.com/post/2009/03/31/20355/#comments Tue, 31 Mar 2009 20:31:11 +0000 madridlab http://foodgawker.com/post/2009/03/31/20355/

Imagine tasting the best Bitter chocolate which melts away in seconds to leave your mouth with the taste of Foie Gras, read more...]]> http://foodgawker.com/post/2009/03/31/20355/feed/ 0 http://foodgawker.com/post/2009/03/26/19876/ http://foodgawker.com/post/2009/03/26/19876/#comments Fri, 27 Mar 2009 04:16:34 +0000 madridlab http://foodgawker.com/post/2009/03/26/19876/

The perfect fried Courgette flower filled with a warm and flowing anchovy mousse surprise!]]> http://foodgawker.com/post/2009/03/26/19876/feed/ 0 http://foodgawker.com/post/2009/03/24/19581/ http://foodgawker.com/post/2009/03/24/19581/#comments Tue, 24 Mar 2009 18:16:20 +0000 madridlab http://foodgawker.com/post/2009/03/24/19581/

Cheap does not always mean Bad! Take sardines for example......... One of the cheapest fish available and the Best if treated with Love!]]> http://foodgawker.com/post/2009/03/24/19581/feed/ 0 http://foodgawker.com/post/2009/03/17/18882/ http://foodgawker.com/post/2009/03/17/18882/#comments Wed, 18 Mar 2009 05:07:41 +0000 madridlab http://foodgawker.com/post/2009/03/17/18882/

Tease your unsuspecting guests with a 12 hour braised then fused octopus floral center piece. Octopus are the new gastronomic roses.]]> http://foodgawker.com/post/2009/03/17/18882/feed/ 0 http://foodgawker.com/post/2009/03/12/18304/ http://foodgawker.com/post/2009/03/12/18304/#comments Thu, 12 Mar 2009 07:07:05 +0000 madridlab http://foodgawker.com/post/2009/03/12/18304/

Imagine your guests being able to make there own noodles at the table, but when they put them in there mouth they melt away! ]]> http://foodgawker.com/post/2009/03/12/18304/feed/ 0 http://foodgawker.com/post/2009/03/06/17797/ http://foodgawker.com/post/2009/03/06/17797/#comments Fri, 06 Mar 2009 21:38:02 +0000 madridlab http://foodgawker.com/post/2009/03/06/17797/

First you get the crack of the Ketchup, then the sweet and rich mozzarella mousse. Just another version of the classic Tomato Mozza salad]]> http://foodgawker.com/post/2009/03/06/17797/feed/ 0 http://foodgawker.com/post/2009/02/27/17186/ http://foodgawker.com/post/2009/02/27/17186/#comments Fri, 27 Feb 2009 22:21:41 +0000 madridlab http://foodgawker.com/post/2009/02/27/17186/

A salmon that literally melts in your mouth, with a spicy yet pleasant horseradish sorbet to refresh your mouth, truly Delicious]]> http://foodgawker.com/post/2009/02/27/17186/feed/ 0 http://foodgawker.com/post/2009/02/23/16789/ http://foodgawker.com/post/2009/02/23/16789/#comments Mon, 23 Feb 2009 20:28:05 +0000 madridlab http://foodgawker.com/post/2009/02/23/16789/

The perfect drip free option to everyones favourite fondue. Enjoy Fondue without the risk of your friends "double dipping".]]> http://foodgawker.com/post/2009/02/23/16789/feed/ 0 http://foodgawker.com/post/2009/02/20/16567/ http://foodgawker.com/post/2009/02/20/16567/#comments Fri, 20 Feb 2009 21:34:20 +0000 madridlab http://foodgawker.com/post/2009/02/20/16567/

Think for a moment about combining the best kangaroo meat from Australia and the best Jamon Iberico from Spain, sounds tasty hey?]]> http://foodgawker.com/post/2009/02/20/16567/feed/ 0 http://foodgawker.com/post/2009/02/09/15604/ http://foodgawker.com/post/2009/02/09/15604/#comments Mon, 09 Feb 2009 22:01:44 +0000 madridlab http://foodgawker.com/post/2009/02/09/15604/

Now its possible to Crystallize your favorite BBQ sauce into a paper thin "glass like" snack! The flavor of ribs without the mess.]]> http://foodgawker.com/post/2009/02/09/15604/feed/ 0 http://foodgawker.com/post/2009/02/06/15385/ http://foodgawker.com/post/2009/02/06/15385/#comments Fri, 06 Feb 2009 21:10:18 +0000 madridlab http://foodgawker.com/post/2009/02/06/15385/

The New Economic crisis brings back old cooking techniques. Using Meat from Head to toe is not new but it is coming back in fashion!]]> http://foodgawker.com/post/2009/02/06/15385/feed/ 0 http://foodgawker.com/post/2009/02/06/15379/ http://foodgawker.com/post/2009/02/06/15379/#comments Fri, 06 Feb 2009 21:03:05 +0000 madridlab http://foodgawker.com/post/2009/02/06/15379/

With Valentines Day just around the corner why not save money and give a potato! Excuse me, a potato??????]]> http://foodgawker.com/post/2009/02/06/15379/feed/ 0 http://foodgawker.com/post/2009/01/17/13631/ http://foodgawker.com/post/2009/01/17/13631/#comments Sat, 17 Jan 2009 19:43:11 +0000 madridlab http://foodgawker.com/post/2009/01/17/13631/

Sardines on toast for the 21st Century: Crystallized Ketchup, Foie Gras, Salted "Boneless" Sardine plus all the trimmings]]> http://foodgawker.com/post/2009/01/17/13631/feed/ 0 http://foodgawker.com/post/2009/01/09/12973/ http://foodgawker.com/post/2009/01/09/12973/#comments Fri, 09 Jan 2009 18:56:56 +0000 madridlab http://foodgawker.com/post/2009/01/09/12973/

Whats better than combining An Australian icon like Kangaroo (meat) with the favorite food of Spain (Jamon fat)?]]> http://foodgawker.com/post/2009/01/09/12973/feed/ 0