I don't care what the haters say, I've become a huge fan of Molecular Gastronomy.
It's become fashionable to hate on MG, much the way the grunge kids denied the existence of "alternative" music back in the early 90's. Hell, even my hero -the cranky yet utterly pragmatic Anthony Bourdain- has made a few snarky comments on the subject.
To my thinking though, this is a fascinating, if not entirely practical, subject.
Recently, while watching a couple of episode of No Reservations, I was captivated by Anthony Bourdain's trips to Washington and Spain. Seeing Jose Andres twitching with culinary ecstasy while AB tried all his whimsical creations was inspiring. And, much like Sam Mason, Albert Adria is a pastry chef I must meet before I die. His seemingly effortless use of mystical and fantastic contraptions in the kitchen at el Bulli is mesmerizing.
I want to go to there...
So now, here I am... My own mind running in a hundred different directions trying to wrap my head around several of these concepts. Some are trivial, some are impractical, and some are simply out of the reach of anyone who is not a Food Scientist.
But then there are the "other" concepts. Like deconstruction... I'm not personally a fan of deconstruction when it comes to food, but it is an interesting exercise in experiencing taste. In fact, I can't help but think of my dessert Margarita in this particular instance: Different flavors and textures all colliding at once, showing how ALL the senses can be stimulated.
I want to do that. I don't want fame or notoriety, I only want to sever someone a dish and for them to have an epiphany. I want someone to regret not trying something different in the past. They don't have to weep, but I won't be upset if they do...
Kerrie and I will, soon I think, be have some people over for dinner. My goal is not to focus on food science, but to offer some unique textures and flavor combinations. To throw a few curve balls, and hit a home run at the same time.
The Fat Duck
Overseer - Slayed