Last week I did my first presentation on Molecular Gastronomy (I called it hypermodernist). While you'll miss the joy of my commentary, click HERE to see my slides. Lot's of quotes and references from eG including Tri2Cook.
Thanks! You’re too kind. One of these days, I would like to experiment with molecular gastronomy, but I think I still have a ways to go with plain old gastronomy before I get there :)
Thanks for the presentation Rob! I think I shoulda been there to bug you :) (right now I'm thinking, yeah, why would we want foams and such? I have ideas but I wanted to hear what you had to say :)
Nice presentation Rob. I got it right with "the chef that never sleeps" didn't I? You really do never slow down. I can picture the blank deer-in-the-headlights stares if I tried to do something like that here. Most of the people here still think a twist of lemon or tomato on top of everything is pretty cool.
Interesting presentation! Thanks. Also, I love your blog. The food you make is quite an inspiration.
ReplyDeleteThanks Eddie - I just checked out your blog and its very nice. I highly encourage my readers to check it out - very good looking dishes.
ReplyDeleteThanks! You’re too kind. One of these days, I would like to experiment with molecular gastronomy, but I think I still have a ways to go with plain old gastronomy before I get there :)
ReplyDeleteThanks for the presentation Rob! I think I shoulda been there to bug you :) (right now I'm thinking, yeah, why would we want foams and such? I have ideas but I wanted to hear what you had to say :)
ReplyDeleteNice presentation Rob. I got it right with "the chef that never sleeps" didn't I? You really do never slow down. I can picture the blank deer-in-the-headlights stares if I tried to do something like that here. Most of the people here still think a twist of lemon or tomato on top of everything is pretty cool.
ReplyDelete