lillbet | DO THIS NAO.

Add "molecular gastronomie" to your interests. DO IT. If you don't know what that is, it's a really stunning amalgamation of food and science. The best known source of this stuff is HERE and locally at Jose Andres' Minibar, which I have yet to visit, because it's goddamn expensive.

Wednesday Tav and I had dinner- hadn't seen each other for yonks (and I do mean yonks- it's been at least a year if not more) and after a glass of wine we were back to being thick as thieves. My coworker, on his birthday, brought me the CUTEST lil' linzertorte from the 'strant he went to for his b-day lunch. I shared it with Tav- served with creme fraiche ice cream and strawberry basil sauce. Holy gawd. Tav couldn't finish the cake and asked me to wrap it up so she could take it home, so you know it was good stuff. Must learn how to make a linzer torte.

Last night I saw a high school friend I literally hadn't heard from since 1995, and I think we're seeing a baseball game tonight- if it doesn't rain and I don't pass out from exhaustion (bedtime was 3am, wake-up was 7:30. Guh.)- and probably hanging out at a vineyard a friend of hers owns on Saturday. Kiki is in from Minnesota and that's news, because now I have yet another reason to visit Minnesota, as if a good third of my flist weren't enough. She and I seem to have meandered down the same life paths, but she's a helluva lot cheerier than I've been lately, so clearly she was a good person to reconnect with and Facebook is not the real evol.

Also, Kiki and her hubs are trying to sell a house in Colorado Springs, Colo. For $188,000. Yes, that is a "1" and 2 "8"'s and 3, not 6, "0"'s. It's under contract, but they've gotten to this stage before. While I hope it all works, part of me would kinda... like... to... live in... Colo-fuckin'-rado. Because... COLORADO. MOUNTAIN BIKING. SNOWBOARDING. HIKING. B-B-B-B-BEER. EFFING HIPPYTASTIC LIFESTYLE. AND THE HOUSE IS LESS THAN $200K. Having a job there would be good, but FUCKING HALE. *koff* Sorry. Got carried away there.

Flat | Top-Level Comments Only

I remember watching a whole FoodTV special on molecular gastronomy. As a former chemist, I was utterly fascinated by it. I think it works as an exhibition more than as a culinary experience.

(Besides, all good chemists know that cooking is just chemistry in a nicer lab. ;))

I remember the first time I heard about El Bulli. I love ice cream so of course the whole nitro ice cream thing sounded cool. And the things you could turn into "caviar" or "cotton candy". I like that folks are willing to push the envelope and while I doubt I could live on that sort of thing, it's the experience that I'd come away with and remember- good or bad.

And yeah, that's a good way of putting it. :)

I think it's interesting the sort of things they're doing to marry science to food, but I wish that the reverse would happen too. Food is such a good way to demystify science, and nobody's taking that approach. *sigh*

I think if teachers were given the resources, they'd be more likely to pursue this course. Do high schools still teach home ec? I never took such a class, but they had it in Japan in the mid to late 90's and I frankly have not a clue.

A friend of mine teaches elementary school around here and she uses baking in her science classes to explain mixtures, state changes, molecular reactions, etc.

I've not got the skills to be a science teacher, personally, but if I could teach such a class I'd call it "Brownie in Motion". GEDDIT? Oh, it would be SUCH fun!

DO THIS NAO.

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