COMMUNITY : FORUMS : FOOD

There's a great article by FLYP media about Moto restaurant in Chicago, which uses some molecular gastronomy techniques. It even has video clips of the pastry chef in action. Check it out at http://www.flypmedia.com/story/flyp.php?i=17&a=3&p=1

There have been a couple of Instructables:

• http://www.instructables.com/id/Carrot-Caviar/
• http://www.instructables.com/id/How_To_GelatinAgar_Filtration/

The second includes this Excellent Link to khymos.org
My rough take is that it ends up being an awful lot of work for food that is "interesting", but not really all that wonderful to eat. I want some hints on how to use things as garnish or addition to bulkier, tastier, dishes...

I love the idea of it. Some of my favorites include a dish that looks/feels like tomato soup, but tastes like pizza, and also what looks like chocolate cake but is some other entree (i can't remember which exactly) I also a think where they took pancake batter, and then froze it on a super cold platter.

There's an ible on carrot caviar.