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Modernist Cuisine; the $625 cookbook. - Page 5

post #61 of 233
Quote:
Originally Posted by iammatt View Post
I don;t know why I would be disdainful, other than that it is already three times delayed. I might not like the food, but I figure the info will be kind of cool.

The photos alone seem like they will be fun eye candy.
post #62 of 233
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
post #63 of 233
Thread Starter 
I found it interesting that walnut ketchup used to be one of the most popular types of ketchup in the early 1900's.
post #64 of 233
I want an answer. Why do you think I would disdain this book godamnit?
post #65 of 233
Quote:
Originally Posted by iammatt View Post
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.
post #66 of 233
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.
post #67 of 233
Quote:
Originally Posted by iammatt View Post
I want an answer. Why do you think I would disdain this book godamnit?

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.
post #68 of 233
Mine arrived today. Haven't had time to look through it yet...
Quote:
Originally Posted by kwilkinson View Post
It kinda makes me chuckle how many people who seem to have very little interest in cooking want this book. Not just on this site, but in general.
I have no interest in cooking but I bought it for my sister who is in culinary school. Please get off mah bawls.
post #69 of 233
Quote:
Originally Posted by kwilkinson View Post
Because you seem like an old grumpy fuddy duddy and people don't realize you make caviar balls and cook sous vide.
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.
post #70 of 233
Quote:
Originally Posted by Manton View Post
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.
I'm not sure how it qualifies as a gimmick.
post #71 of 233
Thread Starter 
Quote:
Originally Posted by mordecai View Post
why would you put an heirloom tomato on a hamburger?

Why not? Heirlooms are the quintessential tomato for hamburgers, in my opinion.
post #72 of 233
I can't believe you have a fucking combi-oven.


BTW, joking about the caviar right?
post #73 of 233
Quote:
Originally Posted by kwilkinson View Post
I can't believe you have a fucking combi-oven.
They're becoming increasingly common. My mom replaced her mircowave with one.
post #74 of 233
Quote:
Originally Posted by mm84321 View Post
Why not? Heirlooms are the quintessential tomato for hamburgers, in my opinion.

I think a good beefsteak or salad tomato has better flavor, and better texture often.
post #75 of 233
Quote:
Originally Posted by Stazy View Post
I'm not sure how it qualifies as a gimmick.

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