The problem with modern dining is, you can’t get a proper meal unless you can find a place with a UV laser and freezing antigriddles. With time, we will be freed from the tyranny of this retrocuisine!
Moto is good but you should really set your sights on Alinea. Both use the same sorts of techniques but the food at Alinea is on another level. That and Cantu wants to patent everything and lock up all his intellectual property (check out the ridiculous notice on the cotton candy paper) whereas Alinea just came out with a cookbook giving all of their recipes and techniques away.
A friend of mine here in Saint Louis has been experimenting with some molecular gastronomical techniques in his underground restaurant. Sometimes they’ve worked and sometimes they haven’t, so I would really love to experience the real deal.
The problem with modern dining is, you can’t get a proper meal unless you can find a place with a UV laser and freezing antigriddles. With time, we will be freed from the tyranny of this retrocuisine!
I have almost gotten to the point where I call all retrocuisine comfort food.
Moto is good but you should really set your sights on Alinea. Both use the same sorts of techniques but the food at Alinea is on another level. That and Cantu wants to patent everything and lock up all his intellectual property (check out the ridiculous notice on the cotton candy paper) whereas Alinea just came out with a cookbook giving all of their recipes and techniques away.
You’ve sold me, Jason.
A friend of mine here in Saint Louis has been experimenting with some molecular gastronomical techniques in his underground restaurant. Sometimes they’ve worked and sometimes they haven’t, so I would really love to experience the real deal.