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(ABC)   Two of Fark's favorite subjects collide in molecular gastronomy discussion as Mr Wizard meets Iron Chef   (abcnews.go.com) divider line 27
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6975 clicks; posted to Main » on 22 Nov 2008 at 12:24 PM (5 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



27 Comments   (+0 »)
   

Archived thread
 
2008-11-22 11:49:32 AM
farm3.static.flickr.com

It's Alive!
 
2008-11-22 12:29:31 PM
Fun to eat, annoying to cook.
 
2008-11-22 12:31:10 PM
These cooks combine lab materials - dry ice and circuit boards, for example - with traditional ingredients, such as powdered sugar and whole milk.

I'm salivating already.
 
2008-11-22 12:31:52 PM
soundbites.typepad.com

Approves
 
2008-11-22 12:38:35 PM
JesterGirl: Approves

Damn you, I was just going to post "Here Mitch, taste this."
 
2008-11-22 12:40:02 PM
This is why I love Good Eats.
 
2008-11-22 12:44:59 PM
Science is yummy.
 
2008-11-22 12:55:45 PM
No bacon or vodak?

FAIL.
 
2008-11-22 01:16:53 PM
If there are actually any "do it at home molecular gastronomists" reading this thread, check out this link:

Ideas in Food (pops)

They do a lot of cool things with food on that page.
 
2008-11-22 01:38:32 PM
I'd like to take a moment to point out that Yeast Geneticists really do make the best beer.

Not only are 90% of the ingredients common lab supplies, you can easily justify the extra equipment purchases for all the odds and ends you need.

/yes this does mean government funded beer.
 
2008-11-22 01:44:46 PM
Chadzilla (new window)has some weird/cool stuff. I've made his BBQ marshmallows, and they're dang good.
 
2008-11-22 02:04:39 PM
Do What Now Question Mark: Chadzilla (new window)has some weird/cool stuff. I've made his BBQ marshmallows, and they're dang good.

That is some of the coolest shait I've ever seen. Makes me sad to think that my idea of improving on a dish is putting cheese on it.
 
2008-11-22 02:11:27 PM
And yet Fernan Adria, the high priest of molecular gastronomy, loves McDonalds.
 
2008-11-22 02:16:44 PM
weatherwax: Do What Now Question Mark: Chadzilla (new window)has some weird/cool stuff. I've made his BBQ marshmallows, and they're dang good.

That is some of the coolest shait I've ever seen. Makes me sad to think that my idea of improving on a dish is putting cheese on it.


Throw some bacon on there too and you've got a winner!
 
2008-11-22 02:29:58 PM
When that stuff can compare to the joy of sucking marrow out of bones, or digging into a wicked good cassoulet, let me know.
 
2008-11-22 03:23:25 PM
i know websites have to have ads and clickthrus and such to stay solvent but do they have to stretch such a lightweight article over three pages, and break up the layout so you can't tell what is part of the article and what is just intrusive ads?
 
2008-11-22 03:32:21 PM
I know that guy. His name is Alton Brown.
 
2008-11-22 03:43:43 PM
Hmm, I just bought some agar (need something to make a key lime pie set up, and couldn't find cornstarch where I'm living), I'll have to play around with what kind of cool stuff I can do with it.
 
2008-11-22 03:47:51 PM
rynthetyn: Hmm, I just bought some agar (need something to make a key lime pie set up, and couldn't find cornstarch where I'm living), I'll have to play around with what kind of cool stuff I can do with it.

Do you live in a lab of some sort?
 
2008-11-22 03:57:42 PM
Single Malt: rynthetyn: Hmm, I just bought some agar (need something to make a key lime pie set up, and couldn't find cornstarch where I'm living), I'll have to play around with what kind of cool stuff I can do with it.

Do you live in a lab of some sort?


Nope, Vietnam. Agar apparently is common in Japanese cooking and has found it's way to the rest of Asia.
 
2008-11-22 04:42:45 PM
Perfect Tommy: Emilio Lizardo. Wasn't he on TV once?

Buckaroo Banzai: You're thinking of Mr. Wizard.

Reno: Emilio Lizardo is a top scientist, dummkopf.

Perfect Tommy: So was Mr. Wizard.
 
2008-11-22 05:05:02 PM
fragMasterFlash: No bacon or vodak?

FAIL.


Three words: Bacon Infused Vodak.

/alcohol is a great solvent... it's a beautiful thing.
 
2008-11-22 05:58:44 PM
I assumed this was an article about Alton Brown.

Too bad.
 
2008-11-22 05:58:48 PM
I really want to like molecular gastronomy, but it really strikes
me as being simply an extension of the nouvelle cuisine aesthetic,
wherein the presentation is more important than the food itself.

Meaning: does a strawberry REALLY taste better if you flash
freeze it with liquid nitrogen, then take the strawberry dust and
remold it back into the shape of a strawberry? Anthony Bourdain's
over-enthusiastic YES! aside (his episode where he went to spain
was practically an infomercial for MG), I have my doubts, and I
think that in the end its only a post modern version of a japanese
steak house, where you're only really paying to be entertained by
the preperation, not to actually eat.

/Just in a mood today.
 
2008-11-22 08:16:15 PM
lostcat: I assumed this was an article about Alton Brown.

Too bad.


I assumed it wasn't, but I came into the thread to see all the references anyway.

www.celebchefs.net

/hotlinked? You bet!
 
2008-11-22 10:24:42 PM
www.djduk.com

/Sorry, just came by to say "Allez Cuisine!"
 
2008-11-22 10:59:56 PM
I'm watching Iron Chef America right now, so I'm really getting a kick out of these replies.
 
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