Modernist Cuisine; the $625 cookbook.

Discussion in 'Social Life, Food & Drink, Travel' started by mm84321, Feb 15, 2011.

  1. spertia

    spertia Senior member

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    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.
     


  2. A Y

    A Y Senior member

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    I love this picture (of what is supposed to be the best burger in the world):
    [​IMG]
    Warning: the picture is huge. --Andre
     


  3. mm84321

    mm84321 Senior member

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    I found it interesting that walnut ketchup used to be one of the most popular types of ketchup in the early 1900's.
     


  4. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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


  5. kwilkinson

    kwilkinson Having a Ball

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    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.
     


  6. mordecai

    mordecai Immoderator

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    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.
     


  7. Manton

    Manton RINO Dubiously Honored

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    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.
     


  8. Stazy

    Stazy Senior member

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    Mine arrived today. Haven't had time to look through it yet...
    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.
     


  9. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    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. [​IMG] 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.
     


  10. Stazy

    Stazy Senior member

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    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.
     


  11. mm84321

    mm84321 Senior member

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    why would you put an heirloom tomato on a hamburger?

    Why not? Heirlooms are the quintessential tomato for hamburgers, in my opinion.
     


  12. kwilkinson

    kwilkinson Having a Ball

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


    BTW, joking about the caviar right?
     


  13. Stazy

    Stazy Senior member

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    I can't believe you have a fucking combi-oven.
    They're becoming increasingly common. My mom replaced her mircowave with one. [​IMG]
     


  14. mordecai

    mordecai Immoderator

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    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.
     


  15. kwilkinson

    kwilkinson Having a Ball

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    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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