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seattlefoodgeek.bsky.social
Scott Heimendinger. Inventor; knife, robot, and laser enthusiast. Founder @ Seattle Ultrasonics. Formerly Anova, Modernist Cuisine, Sansaire, Microsoft. SeattleUltrasonics.com
135 posts 221 followers 43 following
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Posts 16 Comments 34

Someone's been Frenching in the forest

submitted 20 hours ago • 0 comments

Sunset in Seattle tonight was a great reminder of why I love living here.

submitted 2 days ago • 1 comment

Bob Ross tutorials also work on cake. This information may be valuable during the revolution.

submitted 6 days ago • 0 comments

Who caffeinated the orange juice in the first place?

submitted 8 days ago • 0 comments

The expensive part of steak tartare is no longer the steak

submitted 8 days ago • 0 comments

Remember: the people who want to shut down education are never the good guys.

submitted 9 days ago • 0 comments

Fantastic conference for marketers and founders. Tickets will sell out quickly. I'll see you there!

submitted 10 days ago • 0 comments

I built this machine to test knife sharpness, but when you have a pair of dental models & a bag of snacks lying around, nature finds a way.

submitted 10 days ago • 1 comment

Happy International Day of Women and Girls in Science! So proud of @heylizzied.bsky.social, Product Lead for Science AI at Google Research. She's an inspiration to women and girls in STEM, and an inspiration to me, too. (Plus, I love invitations written to *Dr.* Dorfman & Mr. Heimendinger)

submitted 11 days ago • 0 comments

I bought 21 of the most popular chef's knives and programmed a robot to cut food while measuring the resistance. The open-source results are available on my site.

submitted 11 days ago • 0 comments

You know the best part of doing the most challenging technical work of my entire career against the backdrop of a fascist coup an a relentless news cycle? The accidental electric shocks and knife eounds hardly nudge my blood pressure.

submitted 11 days ago • 2 comments

The best part about cooking sous vide (or in a combi oven) is popping in a few steaks and then taking a bath of your own. Don't try that move on a grill.

submitted 12 days ago • 0 comments

Do you see your knife in this lineup? I'd love to fill in the gaps in this collection.

submitted 14 days ago • 2 comments

I don't ask for much, but could we please get some Dharma Initiative food and beer in the Severance break room, @benstiller.redhour.com ?

submitted 14 days ago • 0 comments

This is the nerdiest way to cook eggs I've ever seen and I'm deeply ashamed I didn't think of it first. TL;DR: By oscillating between higher and lower cooking baths, they can cook the yolk and white to their individual optimal temperatures without opening the shell www.nature.com/articles/s44...

submitted 14 days ago • 0 comments

This is SaberBot, the pneumatic champagne sabering robot. I built the original for Modernist Cuisine to capture high speed photography of the flying cork. This updated version sabered bottles of the roof of Seattle's fanciest restaurant for New Years.

submitted 16 days ago • 1 comment