Topic: food - on February 27, 2007 at 9:04:00 AM CET
Shrooming in Late Capitalism: The Way of the Truffle
On a winter’s night in Paris long ago, I ducked into the Grand Vefour – then a charmingly approachable temple of gastronomy, free of the rather strained merriment that signals too much money being spent – and, as one of seven guests of a rich man, sat down to a dinner that would leave me not as I was before.
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Topic: food - on February 26, 2007 at 1:30:00 PM CET
THE Hottest Sauces in the World: Only REAL Men Need Apply
The Blair's 16 Million Reserve is pure pharmaceutical grade crystalline capsaicin. And I thought Dave's Ultimate Insanity was hot at 250,000 Scoville Units.
The Hottest Sauces in the World ! World's Hottest Chili Pepper Scoville scale Hot Food Health Info...
"I'm asked all the time, 'Are chile-peppers a fad?' Well, if they are a fad, they've been a fad for ten-thousand years - which is about how long human beings have been eating them."
Picante! The Power of Peppers - PART ONE Picante! Part Two Picante! Part Three
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Topic: food - on February 24, 2007 at 11:19:00 AM CET
Unusual Restaurants In The World
Molecular cooking is pure physics, Nicolaus said.
"People nowadays want to experience new things," he said. "They want to discover new tastes and it happens that science brings the possibility for new products like, for example, jellies or chemicals."
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Topic: food - on February 24, 2007 at 11:15:00 AM CET
German Cuisine Gets Molecular Makeover
Molecular gastronomy champions unconventional tastes and textures and the revolutionary way of cooking is showing up in German restaurants as chefs use unconventional methods to invent unusual food.
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