Foodies - Anyone into Molecular Gastronomy?

[Apex]

Originally posted by: NeuroSynapsis

Originally posted by: Apex

Originally posted by: sygyzy

Originally posted by: Apex
Check out this guy's food blog. Simply amazing.

http://chuckeats.com/blog3/200...ain-the-mad-scientist/

Homeboy went to El Bulli. That's like my dream come true. A friend IM'd me the other day to let me know that reservations for 2008 just opened up.

Yep, along with a bunch of restaurants he felt were superior.

Personally, I'd rather try Urasawa, Manresa, and a bunch of others.

I'm going to ask my parents to take out a HELOC so we can eat at Urasawa. You on chowhound Apex?

No, but I have browsed it a few times. I (finally) got an invite to this restaurant:

Chowhound Totoraku Teriyaki House Review

Chowhound Totoraku Teriyaki House Review 2

I just need to figure out what wine to take for the owner. Apparently, he's a big wine buff, but loves Burgundy (which I have none of). I can't wait to go.

 

[sygyzy]

Originally posted by: Descartes
Excuse the ignorance, but what exactly are you going to be doing? I get that you're into MG, but are you just trying to create something known, or are you getting the hydrocolloids, etc. to experiment with your own ideas?

Sounds like fun overall. I cook a lot at home, but I don't go much beyond finding different ways to combine ingredients to achieve a better flavor.

I don't have anything set in stone or any specific plans. Some things I've thought of (but have not tried) is making tomato soup with basil oil "caviar" on top. Also, making sour cream powder to put on top of home made potato chips. Or sour cream powder and bacon powder on mini baked potatoes. The moisture will turn it back into liquid and you'll have basically a fancy baked potato with all the trimmings.

An idea I heard of which I think is neat is to do peanut butter and chocolate powders on a spoon and that'd be like a Reese's Peanut Butter cup dessert.

Originally posted by: NeuroSynapsis
wow, I would so rather get a normal tasting menu vs that.

I don't follow. What is a "normal" tasting menu?

Apex - Congrats on Totoraku. I had never heard of it but in your first link, the person described it as a junior Urasawa which is perfect for me. I don't think I can afford the price tag of Urasawa.

 

[xospec1alk]

Originally posted by: NeuroSynapsis

Originally posted by: Apex

Originally posted by: sygyzy

Originally posted by: Apex
Check out this guy's food blog. Simply amazing.

http://chuckeats.com/blog3/200...ain-the-mad-scientist/

Homeboy went to El Bulli. That's like my dream come true. A friend IM'd me the other day to let me know that reservations for 2008 just opened up.

Yep, along with a bunch of restaurants he felt were superior.

Personally, I'd rather try Urasawa, Manresa, and a bunch of others.

I'm going to ask my parents to take out a HELOC so we can eat at Urasawa. You on chowhound Apex?

if im ever in the area i'd go its cheaper than Masa Takayama's 'Masa' here in NYC which is 400 pp

 

[sygyzy]

...and so it begins.

 

[torpid]

I'm hoping to go to Alinea next year some time. My concern at this point is that Achatz underwent chemotherapy for his lymphoma (I think it was lymphoma anyway) and there are a lot of concerns that his salivary glands don't work anymore and as such he might not be able to truly taste his own creations.

 

[sygyzy]

Oh man, that's terrible torpid I still hope you have a great meal!