Comments on: Molecular Gastronomy-The Future of Food? http://www.milescollins.com/wordpress/molecular-gastronomy-the-future-of-food Cooking - Photography & More Sat, 06 Sep 2008 00:25:09 +0000 http://wordpress.org/?v=2.0.7 by: miles http://www.milescollins.com/wordpress/molecular-gastronomy-the-future-of-food#comment-433 Mon, 08 Oct 2007 21:07:21 +0000 http://www.milescollins.com/wordpress/molecular-gastronomy-the-future-of-food#comment-433 Elsie, Have no fear, I promise not to stray off the beaten track (too much) I believe any food style should be given serious thought and the chefs who are at the cutting edge of this cuisine deserve great respect because it is very complicated and very hard to pull off in a dinner service. I am nothing if not fair! Thanks for commenting. Miles Elsie,
Have no fear, I promise not to stray off the beaten track (too much) I believe any food style should be given serious thought and the chefs who are at the cutting edge of this cuisine deserve great respect because it is very complicated and very hard to pull off in a dinner service.
I am nothing if not fair!
Thanks for commenting.
Miles

]]> by: Elsie Nean http://www.milescollins.com/wordpress/molecular-gastronomy-the-future-of-food#comment-430 Mon, 08 Oct 2007 20:06:36 +0000 http://www.milescollins.com/wordpress/molecular-gastronomy-the-future-of-food#comment-430 Miles, Molecular gastronomy - sounds like a nasty disease that has been treated. I wouldn't like to catch it! Thank goodness that you are immune to this illness otherwise I would have to leave your site for fear of contamination. Miles,
Molecular gastronomy - sounds like a nasty disease that has been treated. I wouldn’t like to catch it!
Thank goodness that you are immune to this illness otherwise I would have to leave your site for fear of contamination.

]]> by: Cid http://www.milescollins.com/wordpress/molecular-gastronomy-the-future-of-food#comment-378 Sun, 30 Sep 2007 08:55:03 +0000 http://www.milescollins.com/wordpress/molecular-gastronomy-the-future-of-food#comment-378 Rod, Wasn't Devil's Advocat a 70s tipple? Cid Rod,

Wasn’t Devil’s Advocat a 70s tipple?

Cid

]]> by: miles http://www.milescollins.com/wordpress/molecular-gastronomy-the-future-of-food#comment-377 Sat, 29 Sep 2007 21:55:17 +0000 http://www.milescollins.com/wordpress/molecular-gastronomy-the-future-of-food#comment-377 Rod, Fair point and good comments, what I believe is that if done properly it can be a great experience although I have heard mixed reviews. Change and/or variety is no bad thing but it is when it is done 'half baked' if you pardon the expression that I am not so keen. Must dash, my rib eye steak has been burnt with a welders torch and needs to go in the oven on thirty degrees for two years. Miles Rod,
Fair point and good comments, what I believe is that if done properly it can be a great experience although I have heard mixed reviews. Change and/or variety is no bad thing but it is when it is done ‘half baked’ if you pardon the expression that I am not so keen.

Must dash, my rib eye steak has been burnt with a welders torch and needs to go in the oven on thirty degrees for two years.
Miles

]]> by: Rod http://www.milescollins.com/wordpress/molecular-gastronomy-the-future-of-food#comment-376 Sat, 29 Sep 2007 15:32:11 +0000 http://www.milescollins.com/wordpress/molecular-gastronomy-the-future-of-food#comment-376 Miles tpo play devil's advocate, for me there are several aspects to this: <b>1:</b> I don't see it as 'every day dining' I think it is fine to go for the experience and just to see what it's like - trying new things is always worthwhile in any field you are interested in. <b>2:</b> Experimenting with seemingly strange things must surely always have been at the forefront of cooking ? At some point, centuries ago, somebody somewhere must have thought 'I'll try pulling some leaves off this plant and sprinkling them on my meat as it cooks' - hey presto herb seasoning ! <b>3:</b> perhaps the market needs something different ? Is there anywhere in the country that needs another establishment frying steak ? Is there an argument for saying the country is more than well catered for (pun intended) and if you want to open another venue you have to do something different ? Must dash, my snail porridge is in the nitrogen flask :) Rod Miles
tpo play devil’s advocate, for me there are several aspects to this:

1: I don’t see it as ‘every day dining’ I think it is fine to go for the experience and just to see what it’s like - trying new things is always worthwhile in any field you are interested in.

2: Experimenting with seemingly strange things must surely always have been at the forefront of cooking ?
At some point, centuries ago, somebody somewhere must have thought ‘I’ll try pulling some leaves off this plant and sprinkling them on my meat as it cooks’ - hey presto herb seasoning !

3: perhaps the market needs something different ? Is there anywhere in the country that needs another establishment frying steak ?
Is there an argument for saying the country is more than well catered for (pun intended) and if you want to open another venue you have to do something different ?

Must dash, my snail porridge is in the nitrogen flask :)
Rod

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