tag:blogger.com,1999:blog-11471590.post4320304234150989727..comments2024-03-22T10:18:25.233+01:00Comments on ParisDailyPhoto: Molecular GastronomyEric@ParisDailyPhotohttp://www.blogger.com/profile/07945292068472619659noreply@blogger.comBlogger46125tag:blogger.com,1999:blog-11471590.post-13135874084860685582008-04-23T02:54:00.000+02:002008-04-23T02:54:00.000+02:00Lynn I'd be popping into the delicatessen for sure...Lynn I'd be popping into the delicatessen for sure, your description is very tempting. But - I can't believe I'm about too say that - I've had too many sweets today at work. Oh my God I really think I'm gonna need that tent Lynn... I'm just helpless because all the pastry and chocs and macarons there are so irresistable... I am already known there for having a sweet tooth!Monicahttps://www.blogger.com/profile/08145947793541874607noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-28064051628178437132008-04-22T17:38:00.000+02:002008-04-22T17:38:00.000+02:00Hey, Rose - thanks for setting me straight on mole...Hey, Rose - thanks for setting me straight on molecular gastronomy and Adrià. I really want to try this stuff out someday...Elisabethhttps://www.blogger.com/profile/06397908781677596824noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-17026010852435679592008-04-22T12:07:00.000+02:002008-04-22T12:07:00.000+02:00It was amazing, Monica you should try it. Left on...It was amazing, Monica you should try it. Left on the tongue, it slowly melts, filling your senses with the aroma of cacao and at the same time the texture becomes thick and velvet-like, oozing warm chocolate sauce around your mouth. LOL. Now you're just popping into the delicatessen area aren't you! Er... me too.Cheltenhamdailyphotohttps://www.blogger.com/profile/00518073757785956012noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-44216644427546293562008-04-22T00:08:00.001+02:002008-04-22T00:08:00.001+02:00Not me! Great shot!Not me! Great shot!Tomate Farciehttps://www.blogger.com/profile/12102741033638005250noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-41745817533638250862008-04-22T00:08:00.000+02:002008-04-22T00:08:00.000+02:00Never Eric. I'd never thought of that, specially w...Never Eric. I'd never thought of that, specially when it comes to french cuisine ;-)<BR/><BR/><BR/>Alexandra let's see what we'll learn here tomorrow!<BR/><BR/>Lynn what was it like, putting the choc bar into your mouth???!! Ok serious now, we have to find other ways of tasting chocolate (not sniffing it though) just to get some more excuses why we eat it so often..!Monicahttps://www.blogger.com/profile/08145947793541874607noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-89504289634921733242008-04-21T23:41:00.000+02:002008-04-21T23:41:00.000+02:00Molecular gastronomy and "deconstructivist" who wo...Molecular gastronomy and "deconstructivist" who would have thought that all these words could be associated with haute cuisine?Erichttps://www.blogger.com/profile/13796507758758766120noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-63845972031047791882008-04-21T23:37:00.000+02:002008-04-21T23:37:00.000+02:00My guess is that one is supposed to "puff" the cho...My guess is that one is supposed to "puff" the chocolate powder into the mouth rather than inhale it into the lungs. Like puffing a pipe, or perhaps something else...that I've only read about, of course...<BR/><BR/>The photo is fabulous. Fantastic, as in fantasy-like.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11471590.post-34694410192704648022008-04-21T22:56:00.000+02:002008-04-21T22:56:00.000+02:00he he ok Rose but i really do love to learn new th...he he ok Rose but i really do love to learn new things, don't you? <BR/><BR/>Monica Cadbury's is good anytime isn't it. I've just had a mini bar of milk choc by them. Yum. As a novelty, i put it into my mouth instead of sniffing it up.Cheltenhamdailyphotohttps://www.blogger.com/profile/00518073757785956012noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-81173722694348679632008-04-21T21:52:00.000+02:002008-04-21T21:52:00.000+02:00A good one, molecular restaurant, here in San Fran...A good one, molecular restaurant, here in San Francisco is called "Coi" on Broadway and Montgomery.Lois Simonhttps://www.blogger.com/profile/17261495370996676965noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-24695959569222856702008-04-21T21:40:00.000+02:002008-04-21T21:40:00.000+02:00I like the photo very much. It's kind of science f...I like the photo very much. It's kind of science fiction, like a meal in space.<BR/>I think we have only one restaurant in all of Denmark where they do molecular gastronomy. I've never been there, but I've been told that they do most of the cooking by the table, and it's very expensive.<BR/>You sure did have a busy Sunday Eric.Bettinahttps://www.blogger.com/profile/14654317066587245401noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-54017037573722596502008-04-21T21:25:00.000+02:002008-04-21T21:25:00.000+02:00Monica: Very true! :)Monica: Very true! :)Alexandrahttps://www.blogger.com/profile/10804085822741729392noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-975619208210701122008-04-21T20:42:00.000+02:002008-04-21T20:42:00.000+02:00This IS a great blog. I feel like I can always rel...This IS a great blog. I feel like I can always rely on keeping myself up to date just by coming here!Monicahttps://www.blogger.com/profile/08145947793541874607noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-40381140704248203122008-04-21T20:41:00.000+02:002008-04-21T20:41:00.000+02:00Wow Eric, it´s an impressive photo. Although it ha...Wow Eric, it´s an impressive photo. Although it has various elements in the picture it is such a clean shot.<BR/>The event itself sounds very impressive too. <BR/><BR/>The chocolate whif bar would be the only possible way to ever make me smoke. But then again, you said you coughed a lot so I´ll just stick to my regular choc bar.<BR/><BR/>Lynn, how about some Cadburys?!Monicahttps://www.blogger.com/profile/08145947793541874607noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-27743824986945545292008-04-21T20:36:00.000+02:002008-04-21T20:36:00.000+02:00This is a great photo Eric...somewhat strange, alm...This is a great photo Eric...somewhat strange, almost surreal.<BR/><BR/>A whiff of chocolate??? But how will I keep it in my pocket for that emergency craving?? "Excuse me please..but I have to go outside now to whiff my chocolate.."!! Hmmm...curious ehh??tonton_flaneurhttps://www.blogger.com/profile/08071868284684917894noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-87862412019863523092008-04-21T20:13:00.000+02:002008-04-21T20:13:00.000+02:00When Eric writes and photographs food it makes me ...When Eric writes and photographs food it makes me think of Hemingway.<BR/><BR/>Wrote Hemingway, “If you are lucky enough to have lived in Paris as a young man, then wherever you go for the rest of your life, it stays with you, for Paris is a moveable feast.” <BR/><BR/>"A Moveable Feast" memoire of Hemingway's poor but happy life as a young journalist turned novelist in 1920's Paris.Lois Simonhttps://www.blogger.com/profile/17261495370996676965noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-64106056518413005832008-04-21T18:47:00.000+02:002008-04-21T18:47:00.000+02:00Ohhhh this photo really captures the mystery and s...Ohhhh this photo really captures the mystery and science behind the sensory adventure ahead. This scene reminds me too of Willy Wonka’s chocolate factory but much more sophisticated. Prof. Wonka for the big girls. ;) The whiff bar sounds intriguing! Hmmmmm, inhaling chocolate, takes some finesse and could be addictive, wonder if there is a ginger scent for balance?Jenniferhttps://www.blogger.com/profile/14481679781381325374noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-61438957781138040732008-04-21T16:29:00.000+02:002008-04-21T16:29:00.000+02:00Yeah Lynn..Like you were the uneducated one!Haha (...Yeah Lynn..<BR/>Like you were the uneducated one!<BR/>Haha (can you hear the sarcasm?)Rosiehttps://www.blogger.com/profile/06482335102412437745noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-34719894310588816132008-04-21T16:21:00.000+02:002008-04-21T16:21:00.000+02:00The Alinea homepge has a visually pleasing image g...The Alinea homepge has a visually pleasing image galley. A 'tasting' menu runs about 140 dollars as opposed to the 'tour' menu which costs a whopping 195. I was curious too!Marie Reedhttps://www.blogger.com/profile/18071668321977054448noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-86623758103031643862008-04-21T16:15:00.000+02:002008-04-21T16:15:00.000+02:00This comment has been removed by the author.Marie Reedhttps://www.blogger.com/profile/18071668321977054448noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-26919146442532665092008-04-21T15:53:00.000+02:002008-04-21T15:53:00.000+02:00Eric, that's exactly the response I would suspect ...Eric, that's exactly the response I would suspect from the whiff bar. I remember as a child, eating a spoon of hot chocolate mix and practically choking to death from the fine powder! Don't think I'd try that again,lol.<BR/>Great photo, just awesome!Tanya Breesehttps://www.blogger.com/profile/01949602989774270159noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-75645235356142898812008-04-21T15:35:00.000+02:002008-04-21T15:35:00.000+02:00This photo looks like a painting Eric. It's brill...This photo looks like a painting Eric. It's brilliant in composition and framing. Gold star for you aujourd'hui!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-11471590.post-11282230690010051652008-04-21T14:50:00.000+02:002008-04-21T14:50:00.000+02:00Oooh Rose i love being educated thanks!Oooh Rose i love being educated thanks!Cheltenhamdailyphotohttps://www.blogger.com/profile/00518073757785956012noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-14649220750986801392008-04-21T14:47:00.000+02:002008-04-21T14:47:00.000+02:00ElisabethActually, Molecular Gastronomy was around...Elisabeth<BR/>Actually, Molecular Gastronomy was around a lot longer than Adria. A physicist, called Nicholas Kurti, who was a keen cook was giving talks about using Physics and Chemistry in the kitchen in the late 60's. <BR/>Also, Adria himself prefers to be categorized as a deconstructivist. According to his philosophy and I quote "cooking is a language through which all the following properties may be expressed: harmony, creativity, happiness, beauty, poetry, complexity, magic, humour, provocation and culture."Rosiehttps://www.blogger.com/profile/06482335102412437745noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-19928660913742353972008-04-21T13:51:00.000+02:002008-04-21T13:51:00.000+02:00Molecular gastronomy was pioneered by Spanish chef...Molecular gastronomy was pioneered by Spanish chef <A HREF="http://en.wikipedia.org/wiki/Ferran_Adria" REL="nofollow">Ferran Adrià</A>. A few years ago, American chef Grant Achatz, who had spent some time at Adrià's restaurant El Bulli (on Spain's Costa Brava) did open Alinea in Chicago - that's the restaurant that Vicky Hugo mentions in her comment above. I have never been there, I am quite curious about it, though, but I bet that it's not a cheap evening.<BR/><BR/>There is a whole chapter devoted to Grant Achatz in the book <I>The Reach of a Chef</I> by Michael Ruhlman.Elisabethhttps://www.blogger.com/profile/06397908781677596824noreply@blogger.comtag:blogger.com,1999:blog-11471590.post-61585565143787884382008-04-21T09:24:00.000+02:002008-04-21T09:24:00.000+02:00Hey, this goes right up there with the Ice Bar at ...Hey, this goes right up there with the Ice Bar at the Kube Hotel. Another "to do" on my list. Great shot -- sort of looks like an up-scale sushi bar here in San Francisco. They do bizare things like that with food.Lois Simonhttps://www.blogger.com/profile/17261495370996676965noreply@blogger.com