What is your honest opinion of molecular gastronomy and its exponents?
Is it a good thing for the British restaurant industry?
5 replies to this topic
#2
tripe
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- legacy participant
- 26 posts
Posted 28 August 2002 - 01:02 PM
I know that when you boil an egg it goes hard. I don't need to know why.
As with every approach to cooking there are masters and their disciples and then there is the idiot attemting to emulatein the background. The masters will cook an exemplary meal as will their disciples eventually. The idiot will imitate without passion or skill and that is where the travesty starts.
As with every approach to cooking there are masters and their disciples and then there is the idiot attemting to emulatein the background. The masters will cook an exemplary meal as will their disciples eventually. The idiot will imitate without passion or skill and that is where the travesty starts.
#3
Lord Michael Lewis
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- legacy participant
- 909 posts
Posted 28 August 2002 - 01:04 PM
Who do you consider to be the 'Masters'?
#5
Lord Michael Lewis
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- legacy participant
- 909 posts
Posted 28 August 2002 - 02:20 PM
... and one Ferran Adria,.. and one Michel Bras,.. and one Pierre Gagnaire...
#6
tripe
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- legacy participant
- 26 posts
Posted 30 August 2002 - 11:20 AM
possibly veryt true but it wouldn't be fare to assess their ability when I have not eaten thefruits of their chemistry
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