"Was someone placing little eye droppers into birdie beaks? Had the birds somehow been trained to lap up milk, so to speak, the way a cat might? What was going on here?"
Frank Bruni on Milk-Fed Birds
Posted by Josh Friedland on May 29, 2007 in Eating | Link
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"I think the term is a bit overwrought, a little too in love with its own sound, trying too hard to affect the gravity of science. It’s true that these chefs are interested in the science of food, but so is anyone who knows that 135ºF is the temperature of medium-rare meat. 'Molecular gastronomy' seems more like a theory than a practice. No one is breaking out the microscopes and cooking molecule by molecule."
Francis Lam on Molecular Gastronomy
Posted by Josh Friedland on May 15, 2007 in Cooking | Link
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"In the current culinary mode salt is making too much of a statement.
A couple of weeks ago I had dinner at a new restaurant and I have no
idea how the food tasted because each dish was sprinkled with coarse
salt like so much white confetti. If undersalting is the sign of a timid chef, oversalting is the sign of an arrogant one."
Marian Burros on Salt
Posted by Josh Friedland on May 9, 2007 in Restaurants | Link
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"Max Brenner exploits the automatic respect that diners feel for a principled culinary artist and hitches it to a mass-market endeavor as gimmicky as Planet Hollywood. It’s Planet Valrhona, a faux-artisanal juggernaut."
Frank Bruni on Max Brenner
Posted by Josh Friedland on May 2, 2007 in Restaurants | Link
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