molecular gastronomy more like (sounds of granite scraping against skull bone at high velocity)
That's both pretentious and idiotic, and an affront to human kind.
That said, I would eat a deep fried cube of hollandaise sauce.
deep frying is a true proletarian cooking method and turning into something that costs $40 a plate is a travesty
Yeah, these belong at a baseball game or a street fair, served in a greasy paper cup with a toothpick.
Deep fried stuff: good
Hollandaise: good
I see no problem except the fact that they're probably charging $500 for it. Just bring a hollandaise packet to your friend who works at McDonald's and make it for free
The thought, while intriguing, is also a little scary to me because it's pretty much deep fried flavoured butter
it’s pretty much deep fried flavoured butter
which is also amazing
Molecular gastronomy is cool you reactionary fucks. I would 100% eat whatever the hell that is.
its only bad because the people who propagated it were really douchey. it was posed as "the ultimate form of cooking" which is funny because its really just no better than a party trick
I have no idea what you're even talking about. It's just studying the chemistry of cooking and applying it. There's nothing bad about it. Experimenting with food is neat.
Molecular gastronomy hasn't been relevant since 2007 when foodies clutching Zagat guides clamored for meals to be as experiential and pretentious as possible, when "celebrity chef" culture was promoted as an unironic escape out of poverty like athletes or musicians to rationalize years of highly competitive unpaid labor to even position yourself for a chance of mild success, with your ultimate award waiting to make shit food like this for trust fund Coachella Instagrammers who were too young to remember this trend the first go around.
Damn yeah I was thinking this was something relevant to the turn of the millennium, thanks for the validation.
What's haute cuisine up to now anyways?
I know I'm a lib because I love fancy over priced food when I can get my hands on it. But damn what the fuck man this ain't it.
I'd pay a couple bucks for a tray of fried sauce cubes but not like $60 for this.
Not as bad as the time the French Laundry restaurant served food on iPads displaying images of plates.
Not as bad as the time the French Laundry restaurant served food on iPads displaying images of plates.
btw if you disagree for even a picosecond you're a class traitor
... I'd like to try it at least once...
Mainly for the deep fried brick of hollandaise sause
This is kinda Willy Dufresnes thing, and he's been doing it for a while.
At least since 2008,when this dish was invented. Here he is talking about for a little less than an hour: https://youtu.be/GcLuM63KnE0
As someone who prides themselves on being able to make a mean Eggs Benedict, this is profoundly infuriating
Sans the pretention, food as art should still get to be a thing after the revolution. Making it more working class would be good, but we have more than enough food production and available labor for people to produce this without exploiting anyone. Maybe a lottery system for the interested. Idk. I just think it's neaT.
Bro. How you have a name like Hervé This and be taken seriously
I don't really understand what I'm looking at. Looks like leftover scraps of an actual meal.
