Modernist Cuisine; the $625 cookbook.

spertia · Apr 6, 2011

Originally Posted by iammatt

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.

A Y · Apr 6, 2011

I love this picture (of what is supposed to be the best burger in the world):

Warning: the picture is huge. --Andre

mm84321 · Apr 6, 2011

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

itsstillmatt · Apr 6, 2011

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

kwilkinson · Apr 6, 2011

Originally Posted by iammatt

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.

mordecai · Apr 6, 2011

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.

Manton · Apr 6, 2011

Originally Posted by iammatt

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.

Stazy · Apr 6, 2011

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

Originally Posted by kwilkinson

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.

itsstillmatt · Apr 6, 2011

Originally Posted by kwilkinson

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.

Stazy · Apr 6, 2011

Originally Posted by Manton

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.

mm84321 · Apr 6, 2011

Originally Posted by mordecai

why would you put an heirloom tomato on a hamburger?

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

kwilkinson · Apr 6, 2011

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

BTW, joking about the caviar right?

Stazy · Apr 6, 2011

Originally Posted by kwilkinson

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

mordecai · Apr 6, 2011

Originally Posted by mm84321

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.

kwilkinson · Apr 6, 2011

Originally Posted by Stazy

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.

Modernist Cuisine; the $625 cookbook.

Distinguished Member

Distinguished Member

Distinguished Member

The Liberator

Having a Ball

Immoderator

RINO

Distinguished Member

The Liberator

Distinguished Member

Distinguished Member

Having a Ball

Distinguished Member

Immoderator

Having a Ball

FEATURED PRODUCTS

Featured Sponsor

Definitely full canvas only

Half canvas is fine

Really don't care

Depends on fabric

Depends on price

Forum Sponsors

Forum statistics

FOLLOW STYLEFORUM ON: