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I totally agree Bob. I've taken two courses (4 months training) in molecular gastronomy and can guarantee we're heading in that direction. Most think it's simply "novelty" but it utilizes so many different methods and elements, placed in suspension or cooked only until safe to eat.
Jim
Kind of like New Coke, Pepsi Clear, ect. Liberals will only go with the fad for a while. If you have ever ate a suspended possum, then you know there is no substitute. I studied gastronomy with Pabst and it will never be suspended in your gastro track long. :oops:
Comments
Kind of like New Coke, Pepsi Clear, ect. Liberals will only go with the fad for a while. If you have ever ate a suspended possum, then you know there is no substitute. I studied gastronomy with Pabst and it will never be suspended in your gastro track long.