Modernist Cuisine; the $625 cookbook. - Page 5

The photos alone seem like they will be fun eye candy.

I love this picture (of what is supposed to be the best burger in the world): Warning: Spoiler! (Click to show) Warning: the picture is huge. --Andre

I want an answer. Why do you think I would disdain this book godamnit?

Because you seem like an old grumpy fuddy duddy and people don't realize you make caviar balls and cook sous vide.

why would you put an heirloom tomato on a hamburger?

speaking of which, another forum member, the first i have met irl, took me to the best burger place i've been to in years yesterday.

one, you need it less than anyone I know, and less than lots of people I will never know, two, you are not into gimmicks, and three, what kyle said.

Mine arrived today. Haven't had time to look through it yet... I have no interest in cooking but I bought it for my sister who is in culinary school. Please get off mah bawls.

I'm so modern I puree caviar and then spherify it. I'm mainly interested in learning how better to use some of the more modern equipment I do have, especially my steam oven. I don't generally care for a lot of the other stuff, you and manton are right about that.

I'm not sure how it qualifies as a gimmick.

I can't believe you have a fucking combi-oven.


BTW, joking about the caviar right?

They're becoming increasingly common. My mom replaced her mircowave with one.

I think a good beefsteak or salad tomato has better flavor, and better texture often.

It's not a gimmick. But it has massive gimmick potential. Cases in point: wd50 and moto.