foams

[Schielke]

Yeah, the way some people talk it wold seem as if they are up to their neck in foam. I have yet to even see a foam on a menu here in Seattle.

CWS is going to have a shit-fit in 20 years when foams are part of "the classics".

[Jinmyo]

Foam and spam. Foam, spam, and beans. Foam, eggs, spam. Spam, foam, beans, and eggs...

[awbrig]

I had a girlfriend that used to use foam, that was nice.

Seriously, you dont see much foam here in Chicago cuisine anymore either. Charlie Trotter and Rick Tramonto at Tru were big into it 2 years back but have since subsided from using foams and emulsions alto I still see it a little on Trotters desserts...

[ledervin]

Foam is so six years ago! Boohoo.....why is Trio using it? Are they going old school or played out? Don't think so.....as mentioned, it is one of the tools in your bag. Use it when its beneficial. You might think about cooking down some fennel and using some of the juices to accompany your pernod....to help round it out and keep costs down????? It also might help thicken it up if that's what your looking for. Good luck pastrami.

[inventolux]

Spencer..........do you work as a chef?

[pastramionrye]

thank you all...

it was enlightening...and i knew it would bring about a heated discussion.

but i learned a lot.