Last Updated: Feb 19,2013
How to Freak Out a Foodie - ScienceNOW
Some rather interesting details
I love that guy!
I've done a few molecular things with food and love it. Also been to minibar which specializes in it. Definitely sometimes gimmicky but more theater than gustatory enjoyment so it's all good with me.
Never used a blender, but a wine guru friend (was head of buying when his company won best wine retailer like 8 years in a row) used to give wine a good shake in the bottle sometimes, which is basically the same thing.
Re molecular gastronomy: Ferran Adri
No way, that's awesome!! So jealous. I have his and Grant Atchatz's books and would just love to go to Alinea or Next.
We have a Vinteri wine aerator but really have never used it:
Yeah, definitely awesome Couldn't believe it when the missus managed to get a reservation - and so close to the opening.
I've been to a couple of other top restos - the current #2, Celler de Can Roca in Girona, #7 (I think) Arzak in San Sebastian and the Fat Duck (when it was #3) just down the road in Maidenhead - and absolutely loved them. Celler de Can Roca is astounding. I'd love to go to Noma, but apparently it's now nearly impossible to get a table.
Ah well ..
That wine aerator looks awesome! You have got to use it!
Ha, I also have one of Heston Blumenthal's books!
minibar was nearly impossible to get into (they served 12 diners a night, believe it's a few more now since the renovation. This was our menu for the night:
Apparently, the Obama's went there last week for their Valentine's dinner.
Some hits, some misses. I can't even recall most of the menu.
Darn! Can't see the menu! Work firewall is blocking it for some reason.
It is strange how few of the courses you remember after these things - until someone talks about them when it all comes flooding back
You're clearly way more of a hardcore foodie than me: I wouldn't dream of attempting a Heston recipe!
Ha, he's got a little more fanciful equipment than things I've used.
I've only done a few things with encapsulates, used Versawhip and tapioca maltodextrin. When I worked in pastry at a fine dining restaurant a few years ago the chef was cool with us really experimenting. I'm really a traditionalist at heart, but if using certain techniques can be done to heighten the food without distracting, I'm all for it.
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