I love good food, who doesn’t? Millions of people make “good food” on a daily basis. Thousands of people have published cookbooks filled with “good food”… but good food gets boring… dull, dreary, mind-numbing, tiresome, lackluster, unexciting, uninteresting, dry, monotonous, lifeless, routine, tame, uninspiring, bland, mild, ordinary, weak, insipid, trite, characterless…

Once I began to see chefs playing with chemical compounds that alter, manipulate and recreate the very form and texture of an ingredient, I was enthralled. It seemed amazing that someone could manipulate a tomato to create a “caviar” that looked like the real thing, only to explode like a burst of vine-ripe cherry tomatoes in your mouth. Or a ruby red grapefruit martini that could be used as a mousse-like cupcake frosting. The options endless, I found my mind bubbling over with ideas, like a Lecithin manipulated liquid.

And so I begin my expedition into the realm of Molecular Gastronomy. I’m sure there will be many failed attempts, and mal tasting mishaps, but should victories solidify as if infused by Sodium Alginate, I’ll most certainly be sharing my successes within the infinite blogosphere. So stand by troops as I attempt to break the mold.

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