Live Stoner Chat Live Stoner Chat - Apr-Jun '25

[JP1]

Molecular gastronomy is so cool.

A boss once took us to the Cullinary Arts Institute as a holiday bonus. There were herbal "caviar" pearls using ?sodium alginate?, foams, espume, vapors, pastry sculpture, the whole deal.

It was great. ...
Until springtime when we discovered it wasn't a gift. He included it as a taxable benefit ($500 income) the cheap bastard.

But the experience was like Wow. I would never have spent that much on a meal.

Of course portions are tiny so everyone had supper after that.

There's a show on Netflix called Chef's Table. Check out the episode on alinea in Chicago. I think it's the 1st season

 

[Frankthetank]

 

[DDubs]

It's FRY-day.

Frying up some battered onion rings, battered fries, battered ribeye steak bites, and battered cheese curds.

 

[JP1]

Two wheel season has arrived.
View attachment 1741318

 

[Frankthetank]

 

[Frankthetank]

 

[Frankthetank]

 

[VitaMan]

There's a show on Netflix called Chef's Table. Check out the episode on alinea in Chicago. I think it's the 1st season

Ill look for that.

There's a Korean show called Cullinary Class Wars. One of the chefs taught himself how to cook from comic books!

He and a couple of others used M.G. in their creations.

I'm no chef but I'd love to experiment with some of the techniques.

The only one I've used is rapid infusion, I took the idea from a bartender and modified it to make tincture. It's been my go-to method for years.

Oh. I don't know if sous vide is in the M.G. category. Maybe not because its not chemistry. I use that for cooking and cannabis.

 

[Frankthetank]

 

[Frankthetank]