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Aesop Poprock posted:Molecular gastronomy is already becoming a dirty word to foodies and chefs and similar so I'd only give it a few years until it's mostly relegated to jokes. It's a thing that can be done interestingly and well but I'd say the majority of the time it's definitely gimmicky, mostly because there are way too many people attempting it who don't have the exact combo of elite chef skills, understanding of cooking science and creativity to pull it off What I've noticed more has been molecular gastronomy techniques (like dusts and foams or liquid nitrogen freezing) simply being incorporated into dishes at more traditional restaurants without specifically calling it such. Instead of being a gimmick to attract customers, it's just becoming one more set of techniques for a chef to use.
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Dec 25, 2015 22:25
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poop dood posted:it's satisfying though not exactly ingratiating to shake and strain a shot of Jack Daniels and serve it in a martini glass. I would like to see this served to someone once in my lifetime.
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Dec 25, 2015 23:47
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chitoryu12 posted:What I've noticed more has been molecular gastronomy techniques (like dusts and foams or liquid nitrogen freezing) simply being incorporated into dishes at more traditional restaurants without specifically calling it such. Instead of being a gimmick to attract customers, it's just becoming one more set of techniques for a chef to use. Isn't a huge aspect of molecular gastronomy syncretizing various techniques already extant in world cuisines? I can imagine that pan-cultural culinary fusion is making some "exotic" techniques much more familiar to the average cook.
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Dec 26, 2015 01:40
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titties posted:I would like to see this served to someone once in my lifetime. I kind of want to try ordering it just to see if anyone will actually do it or if I just end up with an ordinary glass.
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Dec 26, 2015 01:54
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Brawnfire posted:Isn't a huge aspect of molecular gastronomy syncretizing various techniques already extant in world cuisines? I can imagine that pan-cultural culinary fusion is making some "exotic" techniques much more familiar to the average cook. As an example, "foams" are just taking advantage of the same mechanisms that create whipped cream and meringue. In this case, you're basically whipping agar or lecithin with flavoring. So very old technique, but applied in a unique manner. I'm not sure about others, though. Stuff like liquid nitrogen or the "anti-griddle" freezing plate are just creative applications of making stuff cold, which is prehistoric. Stuff like transglutaminase "meat glue" or spherification dates back to the 1950s, though. One place I can immediately think of that uses molecular gastronomy techniques in a traditional restaurant setting is the Jungle Cruise Skipper's Canteen, a new restaurant that opened at the Magic Kingdom last week. Much of the menu is traditional like char siu pork and falafel, but they incorporate some more unusual techniques. Like the Schweitzer Slush (named after Dr. Slush) is a boba-style slush that incorporates lime gel balls. For the record, it's probably the best restaurant in the park.
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Dec 26, 2015 02:17
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titties posted:I would like to see this served to someone once in my lifetime. You haven't seen anything until you've seen somebody order a Calvert Dry Martini. Calvert is the rail gin that tastes like juniper-scented acetone
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Dec 26, 2015 04:40
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chitoryu12 posted:I dunno, molecular gastronomy still makes edible food. It's weird, but tastes normal. It's not easy to make weird gelatin concoctions taste good, especially when they incorporate savory components or use aspic.
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Dec 26, 2015 04:48
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Number 1 Sexy Dad posted:People who drink jack are stupid anyway Rude. Though Evan Williams is good too.
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Dec 26, 2015 04:49
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Manuel Calavera posted:Rude. Though Evan Williams is good too. Evan Williams and Ezra Brooks are definitely top of the bottom shelf whiskies and I've probably drank more of them than any other liquor combined. Ezra Brooks is funnier cause they sometimes come with fishing lures or carabineer flashlights like they think they're an outdoorsy drink for some reason and should come with happy meal toys
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Dec 26, 2015 04:58
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Merry Christmas Anti-Food Porn Thread. My girlfriend and I are fairly far away from family so it was just us for Christmas and we decided to go check out an all you can eat lunch buffet at a highly rated Indian restaurant in the neighborhood. The food was delicious but when I looked down at my plate all I could think of was this thread. 
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Dec 26, 2015 05:08
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OctoberBlues posted:Merry Christmas Anti-Food Porn Thread. My girlfriend and I are fairly far away from family so it was just us for Christmas and we decided to go check out an all you can eat lunch buffet at a highly rated Indian restaurant in the neighborhood. The food was delicious but when I looked down at my plate all I could think of was this thread. All those  and no pics. Weak. Glad you and yours had what seemed to be an enjoyable Christmas though.
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Dec 26, 2015 06:00
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Indian curry always looks like baby food/vomit. Very delicious, but looks unappealing to the uninitiated.
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Dec 26, 2015 06:07
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Samizdata posted:All those It's Indian food. Use your imagination and/or Google your favorite Indian dishes! Here're some rubber dice served in the contents of a cow's stomach.  Third result on GIS for saag paneer
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Dec 26, 2015 06:09
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Merry Christmas, goons! I am roasting a boneless lamb shoulder for tonight, along with making a roasted tomato and mozzarella risotto. Second batch of shortbread is in the oven and the hummus is done; gotta make the butternut squash and cheddar dip. Still not sure how I'm going to make the broccoli I bought as a token healthy item. I plan to start drinking in about three hours, so this should be a disaster. The only dinner guest is a forums mod so I will probably burn the roast, qualify for this thread, and end up banned.  content: here are some celebratory Christmas grossnesses for you! http://munchies.vice.com/articles/you-think-fruitcake-is-gross
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Dec 26, 2015 06:21
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Re: molecular gastronomy WHAT THE gently caress   
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Dec 26, 2015 10:25
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cash crab posted:Re: molecular gastronomy The one in the middle is deconstructed eggs benedict, isn't it? I remember seeing Wylie Dufresne making it in some foodie show. Probably Mind of a Chef.
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Dec 26, 2015 10:41
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AnonSpore posted:The one in the middle is deconstructed eggs benedict, isn't it? I remember seeing Wylie Dufresne making it in some foodie show. Probably Mind of a Chef. I do not like futuristic eggs and foam I do not like them Leave me alone
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Dec 26, 2015 11:13
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Molecular gastronomy is a lot like a Frank Gehry building: form over function, enjoyable merely due to a novelty factor, and you got the nagging feeling somewhere someone - most likely yourself - paid way too much.
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Dec 26, 2015 11:42
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I catch up with this thread after five months, and no one's been getting into the Christmas spirit? Have some cookies, freshly baked with lots of hate. death .cab for qt posted:Yeah "up" drinks refer to drinks in a stemmed glass, often a Martini as most people recognize the glass. "Straight up" is a joke where I work and when people ask for their booze or something that way and they're a regular I just give it to them in a chilled stemmed glass. So, it's been a long while since that was the hot topic in this thread, but apparently my girlfriend ordered some of these Japanese DIY candy kits. Only trouble is that we don't own a microwave. If we figure something out, I'll be sure to let you know.
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Dec 26, 2015 12:09
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There is a 0% chance I could eat this without Nicolas Cage force feeding it down my throat
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Dec 26, 2015 12:53
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bringmyfishback posted:shortbread is in the oven  The cheap, pre-packaged shortbread that they left on my nightstand at the places I stayed visiting the UK were way, way more tender and buttery than anything I've had here at home. I can only dream of warm home-made shortbread, my baking is lovely.
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Dec 26, 2015 12:55
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titties posted:
Shortbread is literally the easiest cookie to make ever. Soften butter, dump sugar and flour in, blend, put in pan, bake. DONE.
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Dec 26, 2015 13:01
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titties posted:
Theres an explanation for that. They are more butter than shortbread. Arivia posted:Shortbread is literally the easiest cookie to make ever. Soften butter, dump sugar and flour in, blend, put in pan, bake. DONE. The technique is really what makes or breaks a good shortbread/tart crusts/various related doughs. Too little kneading/incorporation it comes out mealy, too much and it comes out dry. Rigged Death Trap has a new favorite as of 13:08 on Dec 26, 2015 |
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Dec 26, 2015 13:05
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titties posted:
Dead simple, I swear to you. As long as you use decent butter, they're impossible to mess up. BTW not banned yet, although I was unhappy with the risotto.
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Dec 26, 2015 14:46
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Winter Stormer posted:It's Indian food. Use your imagination and/or Google your favorite Indian dishes! Never had Indian food. Never had the apparent joy of living anywhere with Indian restaurants.
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Dec 26, 2015 18:21
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Even the boil-in-bag kind I've had is great.
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Dec 26, 2015 18:29
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My Lovely Horse posted:So, it's been a long while since that was the hot topic in this thread, but apparently my girlfriend ordered some of these Japanese DIY candy kits. Only trouble is that we don't own a microwave. If we figure something out, I'll be sure to let you know. How can you not own a microwave?
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Dec 26, 2015 18:30
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Microwaves should have died off last millenium with meat-gelatin loafs and the ubiquity of canned vegetables.
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Dec 26, 2015 18:41
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I will never understand the appeal of foams. They always remind me of this: Spittlebug nymphs make a sappy foam case on plant stems to protect themselves. Which is cool but highly not food. I get that it's the same concept as whipped cream, but the presentation is just so off. I have never seen it not look like a big plop of dish soap dripped onto the plate. Truly anti food porn.
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Dec 26, 2015 19:02
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Samizdata posted:Never had Indian food. Never had the apparent joy of living anywhere with Indian restaurants. Indian food is pretty consistently awesome. It almost always looks like diarrhea on a plate but tastes amazing.
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Dec 26, 2015 20:10
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Number 1 Sexy Dad posted:Microwaves should have died off last millenium with meat-gelatin loafs and the ubiquity of canned vegetables. Microwaves are an incredibly useful cooking tool. They make melting chocolate, boiling milk, melting butter, and many other tasks much quicker. Now, as a primary method of cooking, there are better options, but there is definitely a place for a microwave in a kitchen.
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Dec 26, 2015 21:13
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SymmetryrtemmyS posted:Microwaves are an incredibly useful cooking tool. They make melting chocolate, boiling milk, melting butter, and many other tasks much quicker. Now, as a primary method of cooking, there are better options, but there is definitely a place for a microwave in a kitchen. I agree with your meaning but I But the same could probably be said of a range. So, touche. Here's some ugly food:  I do not know what it is.
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Dec 26, 2015 21:53
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Number 1 Sexy Dad posted:I agree with your meaning but I Every time I hear technology being derided as "bad for society" I start hearing you talk about going uphill both ways and liking it.
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Dec 26, 2015 21:57
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chitoryu12 posted:Every time I hear technology being derided as "bad for society" I start hearing you talk about going uphill both ways and liking it. I'm not old enough to be a microwave luddite
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Dec 26, 2015 21:59
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Microwaves are useful because they're small, cheap, and fast. They allow people who don't have a lot of money to cook a hot meal when living in a small space, especially in areas where fresh foods are anything but cheap and available.
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Dec 26, 2015 22:02
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Number 1 Sexy Dad posted:Microwaves should have died off last millenium with meat-gelatin loafs and the ubiquity of canned vegetables. Microwaves are great for leftovers, thawing, and anything that you actually want to accomplish in a reasonable amount of time.
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Dec 26, 2015 22:06
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Whoa, microwaves are used to reheat small amounts of cold food? I had no idea. Mind: blown. loving weirdos. 
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Dec 26, 2015 22:07
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Scathach posted:Whoa, microwaves are used to reheat small amounts of cold food? I had no idea. Mind: blown. Some people use them wrong, though, therefore they should have died off years ago. *spends ten minutes heating a can of soup on the stove*
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Dec 26, 2015 22:11
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Scathach posted:Whoa, microwaves are used to reheat small amounts of cold food? I had no idea. Mind: blown. This is the part where I say "would," right?
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Dec 26, 2015 22:13
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Is it possible for a cake to be too moist
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Dec 26, 2015 22:14
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