Comments on: Chef Gossip

By: Kyte

Kyte — Tue, 28 Apr 2009 21:16:39 +0000

interesting article… was just talking with friends at http://www.affluence.org about very similar subject

By: Shefzilla

Shefzilla — Wed, 04 Mar 2009 17:21:44 +0000

If I knew that that was all it would take to get you to drive my way I would have done put it on the menu opening day.

By: Dykhuis

Dykhuis — Wed, 04 Mar 2009 17:05:44 +0000

Pho – my goodness. Have you conferred with Ms. Kim Tong on the proper pronunciation of said dish? I may be driving your way to pass your version through my lips.

By: shefzilla

shefzilla — Mon, 02 Mar 2009 22:34:26 +0000

24th…new menu, celebration of spring…”pho”

By: geoff

geoff — Mon, 02 Mar 2009 22:31:10 +0000

if loving char-edged meat is wrong, I don’t want to be right.

BTW…not sure if the cat is out of the bag yet in terms of what it is, but the Shefzilla @ Heidi’s last night was an ethnic SE Asian dish, and I daresay it was as good a version of that particular dish as any I’ve had on Nicollet or University Avenues.

By: Dara

Dara — Mon, 02 Mar 2009 21:12:49 +0000

Brenda Langton at Cafe Brenda is always trying to get me to write about this, but there doesn’t seem to be any really definitive information on either side.

And on the third hand, there have been studies connecting char on meat with cancer — puh-lease.

Right out of college I worked for an epidemiologist inputting food-X-has-a-slight-correlation-with-cancer-Y studies into a big database, and towards the end I wasn’t eating anything but sprouted lentils. Which I guess I just bring up as an example of: Science has its limits too.

By: Jphan

Jphan — Mon, 02 Mar 2009 20:35:44 +0000

blogging can be quite humbling … “educated my ignorance”, “are they using that are”. gotta stop typing faster than i can think!

so, you can buy “texturas”. is that what funds his 6 months of R&D?

btw, anyone own any M-cookbooks? what’s their ingredients index/glossary like? sorry, but i can’t afford the $250 el bulli compendium.

oh, and dara, hope you’re wrong cause we use that foodsaver thingy on a regular basis, and i like my tongue the way it is, thank you very much. but we store, and don’t cook in/with the bags.

By: Jane

Jane — Mon, 02 Mar 2009 19:49:45 +0000

Geoff, thank goodness I ate a hearty lunch before looking at those photos! Otherwise I’d be unappeasably hungry.

By: Shefzilla

Shefzilla — Mon, 02 Mar 2009 18:46:47 +0000

Dara, writing a blog is somewhat terrifying when I consider writers of your stature are reading it. Three hours ago I was Wikipedia-ing the proper use of an apostrophe. More on sous-vide in an up coming post.

Jphan, the texturas that Adria is selling are pricey, I use a few of them, those that I understand, and occur naturally, I purchase them through korin.com. I have not moved into meat glue, and stay away from the items I would not be excited about eating.

I feel that like many things there is a time and place for the use of additives, certain tools, even a microwave can be very useful, chocolate for instance. Overall I tend toward simplicity and every dish is evaluated based on the emotional effect it has on us when we eat it, it has to take us somewhere, hopefully it’s beautiful.

By: Jphan

Jphan — Mon, 02 Mar 2009 18:22:57 +0000

I’m not necessarily supporting molecualar food (don’t make me eat paper with a picture of tuna meat, infuse it with whatever you infuse it with, and call it new-age sushi!), but before we all scream “THEY’RE MAKING US EAT CHEMICALS” … can someone educated my ignorance as to what chemicals are they using that are, well, non-naturally occuring chemicals? I mean all food is chemically based, as are we. Are we taking about liquid nitrogen assisted cooling, or something altogether more Dr. Strangelovish?

Okay, I’m actually against one aspect of molecualar food … $$$$. Just how expensive are these chemicals anyway?