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Freak out your foodie friends
- Thread starter zuben el genub
- Start date
breadnatty08
pain rustique
I love that guy! 
I've done a few molecular things with food and love it. Also been to minibar which specializes in it. Definitely sometimes gimmicky but more theater than gustatory enjoyment so it's all good with me.
I've done a few molecular things with food and love it. Also been to minibar which specializes in it. Definitely sometimes gimmicky but more theater than gustatory enjoyment so it's all good with me.
SiempreTuna
Android Expert
Never used a blender, but a wine guru friend (was head of buying when his company won best wine retailer like 8 years in a row) used to give wine a good shake in the bottle sometimes, which is basically the same thing.
Re molecular gastronomy: Ferran Adri
Re molecular gastronomy: Ferran Adri
breadnatty08
pain rustique
No way, that's awesome!! So jealous. I have his and Grant Atchatz's books and would just love to go to Alinea or Next.
We have a Vinteri wine aerator but really have never used it:
We have a Vinteri wine aerator but really have never used it:
SiempreTuna
Android Expert
Yeah, definitely awesome Couldn't believe it when the missus managed to get a reservation - and so close to the opening.
I've been to a couple of other top restos - the current #2, Celler de Can Roca in Girona, #7 (I think) Arzak in San Sebastian and the Fat Duck (when it was #3) just down the road in Maidenhead - and absolutely loved them. Celler de Can Roca is astounding. I'd love to go to Noma, but apparently it's now nearly impossible to get a table.
Ah well ..
That wine aerator looks awesome! You have got to use it!
Couldn't believe it when the missus managed to get a reservation - and so close to the opening.I've been to a couple of other top restos - the current #2, Celler de Can Roca in Girona, #7 (I think) Arzak in San Sebastian and the Fat Duck (when it was #3) just down the road in Maidenhead - and absolutely loved them. Celler de Can Roca is astounding. I'd love to go to Noma, but apparently it's now nearly impossible to get a table.
Ah well ..
That wine aerator looks awesome! You have got to use it!
breadnatty08
pain rustique
Ha, I also have one of Heston Blumenthal's books!
minibar was nearly impossible to get into (they served 12 diners a night, believe it's a few more now since the renovation. This was our menu for the night:
Apparently, the Obama's went there last week for their Valentine's dinner.
Some hits, some misses. I can't even recall most of the menu.
minibar was nearly impossible to get into (they served 12 diners a night, believe it's a few more now since the renovation. This was our menu for the night:
Some hits, some misses. I can't even recall most of the menu.
SiempreTuna
Android Expert
Darn! Can't see the menu! Work firewall is blocking it for some reason.
It is strange how few of the courses you remember after these things - until someone talks about them when it all comes flooding back
You're clearly way more of a hardcore foodie than me: I wouldn't dream of attempting a Heston recipe!
It is strange how few of the courses you remember after these things - until someone talks about them when it all comes flooding back
You're clearly way more of a hardcore foodie than me: I wouldn't dream of attempting a Heston recipe!
breadnatty08
pain rustique
Ha, he's got a little more fanciful equipment than things I've used.
I've only done a few things with encapsulates, used Versawhip and tapioca maltodextrin. When I worked in pastry at a fine dining restaurant a few years ago the chef was cool with us really experimenting. I'm really a traditionalist at heart, but if using certain techniques can be done to heighten the food without distracting, I'm all for it.
I've only done a few things with encapsulates, used Versawhip and tapioca maltodextrin. When I worked in pastry at a fine dining restaurant a few years ago the chef was cool with us really experimenting. I'm really a traditionalist at heart, but if using certain techniques can be done to heighten the food without distracting, I'm all for it.