An improvised, intermittent, and utterly unscientific gastronomy journal by an artist who should probably be painting right now
best post titlebut besides thatthis is by far the best of the articles. writing wise. at least for me. not to mention that it's crazy informative.i might need to fuck with this kinda thing. just because...very cool. you def earned your $1.
Fantastic article, Peter, but I am actually less compelled to try my hand at molecular gastronomy (or to eat it) than I was before (in spite of your article, not because of it). Your article elucidates many of the complexities of MG, but makes it no less Frankensteinian. I'd rather just eat eggs and gluten. They should really credit you for the recipes, too. I mean, we know they're yours, but more Chrono readers should know about your panache for cooking as well as your food writing.
Linda's blog truly is amazing; thanks for the tip. I'll still be coming to you, however, for updates on the boy.
Claudia: You'll have fun, I bet- and it will be fun to listen to you kvetch about the fuck-ups.Blanche: Read it again when you're not all puky. And the recipes were Linda's; we talked about themes, ingredients, etc., but these were all her.Zoomie: He wore a tie today, for C's birthday dinner.
i'm excited to check out her blog. i have to agree w/ claudia... this article was one of my favorites. well written - maybe it's because molecular gastronomy seems still so beyond my comprehension. it intrigues me and is one of the things keeping chefs on their toes. it still is yet to be learned by so many (including me). im actually a bit afraid of it. it may be b/c of the same reason i don't like to bake very much. i'm not a big fan of measurements and "being exact" with ingredients. but i am in awe of anyone else who can do it.great one, peter. and tell chrono mag to put links to your blog next to your name (i also agree w/heather).
Great article peter! So well written.I have mixed feelings toward molecular gastronomy but that's for personal reasons more than anything else. I opened an avant-garde dessert bar in Nolita a few years ago, we hired a pastry chef who worked with Ferran and i lost my shirt. We were successful for a while but had to close the business when his ego became too big (besides he was a crook). I haven't been playing with it much since but i agree that there are definitely some great stuff coming out of it. Also i think it's important for young chefs just out of cooking school to learn classical cooking first before going into the modern stuff. I've seen a few kids wanting to imitate Ferran without any classic background and it was a total disaster. On the other hand i think it's great that chefs out there are always pushing the envelope. I want to try to make ravioli where the pasta dough is in fact a clear consomme that doesn't melt when heated. Another brilliant Ferran Adria technique.Again, congrats on the article!
I finally understand what you're doing: You aim to make your sculptures edible.
Dammit, that was me, not Dawn.
Amy: I'm not much of a baker either, but as with everything else once you get a feel for it a lot can be done intuitively- without too much measuring. Either you want to or you don't; it's there if you want to play with it, but it's very far from necessary.M. Zen: Sorry the dessert bar didn't work out. I love the clear ravioli idea. I don't have much time for it now, but it appeals to my sense of play and experimentation. I think that as long as it's fun, it's OK.Chris: I guess; it comes from the same place.
Post a Comment