blais

you used the word amputated ? And you did say if it fell in your shoes you would get frost bite. And what's the difference if your at home or in a professional kitchen ? If your cooking then you could spill oil, drop a knife, etc ? Both more dangerous. And now you suggest to either wear boots, BTW, I've dealt with plenty of LN2 and never in 6 years under the most corporate of circumstance been asked to wear boots. Or, wear no protective gear. wouldn't wearing partial protective gear be partially safer ?

First off. Liquid nitrogen is dangerous. Frying oil is dangerous. Boiling water, pressure cookers, gas grills, fire, knives etc. E-gullet can be dangerous as well obviously. Please do not suggest to wear flip flops while working with liquid nitrogen. If you are supposed to wear gloves and goggles to be safe, then lets please suggest that people wear shoes and socks. And, a drop of nitrogen in your shoe will not cause you to lose your toes or get frost bite. But go pour some on your feet in flip flops and you could get burned.

looking for a suggestion. Most creative modern food in NOLA for a dinner tomorrow night ?

I am a creative consultant at Elevation. The food as mentioned in the article is very straight forward at the moment to combat the current food environment in the area. We do tastings periodically, and upon request. I can be contacted here . I am only at the restaurant a few hours a week. Hope everyone is having a great start to the New Year ! rB

No, but I know where I would like to see him ....

These type of posts make me think we need to create some sort of E-gullet shuttle service... any thoughts ?

I was in Miami at the time of that review, and the months prior to the Karu opening. I couldn't believe the amount of negative "buzz" surrounding such an ambitious effort. This is a serious multi million dollar fine dining restaurant, and so many people just wanted it to fail so bad. It was disgusting, and the review carried that same tone. When Ducasse and WD-50 opened I remember there were discussions pertaining to the politics of those reviews. That was arguable. There is no doubt in my mind the Karu & Y review was political and it reveals a depressing element of the Miami dining and social scene. The review was intimidating. The problem is, if you don't know the history, and read that review , than you aren't going there for dinner. And then your off for a 2 pound lobster tail, bad service, and unethical pricing at so many well reviewed Miami spots. Irresponsibility by the food critic is hitting the nail square on the head. Screw the stars, new restaurants take time, but at least acknowledge the effort, passion, and money that went into that place and what they are trying to do for the community. I'll be there Saturday night w/o body guard or entourage, and I hope they are busy.

Sometimes we tend to think too much, or maybe just me... Put the skin on a tray in a low oven and keep an eye on it, thats it. Crispy, bubbly, seperate skin. Serve with coleslaw sorbet or white gravy ice cream as a canape.

Sorry, the website is a bit outdated... reconstructing soon But we have experimented and continue to, on how to get product to float. Including using helium with certain gums, like an edible balloon. Maybe Inventolux is already doing this... But for now we float the merinque, foam, etc. on a pool of liquid nitrogen. Which does make it float and also gives it a crunchy, frozen outside texture. With the anglaise as a liquid center. I guess thats more like a crashing asteroid. Maybe a zero gravity box, not that I know what that is... Good luck...

how about making it actually float ?

I only met Matt one time when he visited Atlanta. He sat at the kitchen bar and ordered the tasting menu. He ate the way that scares most chefs. Chewing slowly and thinking. I am not the type of chef who is very good with table visits. I have trouble shaking hands and kissing babys and usually pay a quick visit and vanish. With Matt however,I ended up delivering much of the meal myself, and remember talking for quite a long time after the meal about molecular cocktails and NYC restaurants. He spoke of the kitchen he was filling with immersion circulators and his dream of enrolling at CIA. I remember feeling that Matt was going to accomplish something great, that I was going to see him on the cover of a magazine one day. Whether it was cooking, mixology, or writing, he had so much ahead of him. And after hearing about how he has impacted many of us, I know that he did accomplish something great.

This was a PM I sent to an E-gullet moderator before I saw any visual reference. I was made aware of the thread after the pics were taken away. After seeing the photos I think the thing I take away the most is from the caviar dish. Even though it is copied, Alineas dish is bright green, the caviar onyx. That makes this discussion even deeper. Even with credit, that dish would be a poor representation of Alinea, perhaps mislead a future guest . That has nothing to do with being creative or stealing ideas, thats craftmanship. Anyway, here are my thoughts from a few days ago. 3/17 - Atlanta I'll start here. Taking someones dish, every detail, and presenting it in the exact same way sounds unbelievable to me. I haven't seen these pics, but it sounds as if they are exactly the same. If that is the case, with no credit, it's messed up. I believe using the new techniques, elements, chemicals, enzymes, equipment, is fair game. That is for the progression of the movement. I'm sure Wylie and the Activa folks want people to use their product. We use TG, many different types. We have even made shrimp noodles. However the flavors are different and so is the presentation. If asked about how we came up with it ? We say Wylie introduced it. Hey, WD is a bad ass, and we are big fans. I have a dish right now called oysters "in" pearls. it is inspired by liquid nitrogen, but is also an homage to Thomas Keller. The dish is nothing like TKs signature. But it speaks to my personality and training. I'm sure you could say that we are copying Heston by using LN2. I don't think so. Again, if asked we tell the truth. We have used vapors before. Grant gave us that idea. Again we would be honest about it, and would never use the same flavors. It's OK to do a cover song, just give credit. At Blais we would often say, " in the style of " and now if we feel that we get too close we will call the dish a "remix" To straight out copy, without giving credit, and know that... That must be a real creepy feeling. However, there are times when we come up with something, and then find out someone is doing it. Of course there is usually major difference. But it is possible for 2 minds that are seperated to have similar ideas. I don't think 2 people could come up with the noodles and smoked yogurt though. We are now working on Ille flotant. And it will float literally. I know Cantu is doing this in some form but probably not calling it in the style of lando Carlissien, ha! I do however have a problem with the fact that traditional dishes don't get scrutinized. If I served a ripe peach on a plate " in it's natural state" there wouldn't be any controversy. At least here, I would be applauded for following Alice Waters. Theres nothing wrong with that, but how many restos serve roasted beets with goat cheese. Delicious, but that shit is stolen every day... This is my perspective as it relates to me, A chef involved in "the movement" but under the radar.

I didn't get a chance to meet Cat Cora. But Mr. Batali is very handsome.

Sean Brock is the man. I can't wait to check out his new gig. Now how far is the car trip from Atlanta to Charleston ? best wishes...

Varmint, Thank you for the welcome. The restaurant has changed since the opening. For one, we obviously execute on a higher level now. But most importantly we have stamped out our identity, and are getting comfortable in our own skin. The first official reports on blais were very discouraging as the critics only wanted to compare us to El Bulli. I think the best quote was , as talented as he is, blais is no Gagnaire or Adria... I could have told them that without the pages of babble. Now, it seems people are getting it. Having fun with it, smiling. Thats what it is all about. I'll be checking in here often. Would love to answer any and all questions concerning anything.