OMG OMG OMG! I found the recipe for Oysters Guggenheim Bilbao and this amazing photo (and also they have tons of other sci-fi cooking recipes too!). "What preparation does it undergo? It is simply warmed on the grill with a seasoning of juniper, and later dressed with four small cubes of lemon peel. It is placed over a gel made with the oyster itself, along with cockles, vegetables, and water, then gelatinized with aloe vera and lastly, to give it some color, the silver/titanium alloy is applied: a delicious gel that envelops the mollusk." Alas, it's way complicated and not something I'm likely to make at home.
Barely cooked but warm, the oyster was coated in a smooth juniper jelly that exaggerated its bulges and curves, made shiny by edible titanium and dubbed “Oysters Guggenheim Bilbao”. Gourmet contributing editor Francis Lam reflects on eating an oyster by the chef Quique Dacosta, and on some amazing meals ingested under the theme of "molecular gastronomy." I randomly stumbled upon this FT article today that turned out to be the source of the quote I posted yesterday. And so you may be aware Lam doesn't care for the term molecular gastronomy.
So I’ve just been calling it sci-fi cooking. I don’t know why I called it that at first, it just kind of sounded fun. But writing this, a thought occurred to me: science fiction, at its heart, does not aim to show us what might be made possible by technology, but what we might make technologically possible by our values.
The truly exciting thing about this cuisine is not what the techniques and the technology can do. It’s that it shows us what the mind can do, what new rules we can make, what new logic, what new possibilities.
I kinda like that, sci-fi cooking. Perhaps I will use that from now on as I continue to write and explore this new frontier of cooking. And it goes without saying, I would very much like to eat Oysters Guggenheim Bilbao!
Photo from The Land & Livestock Post
Chef David Burke spent a quarter-million dollars for a prize black Angus bull to produce offspring that become his restaurant’s steaks. His goal is to produce consistent high-quality steaks. But (and here perhaps I’m showing my animal husbandry ignorance) the bull is only offering 50% of his genes. Doesn’t the cow have to be high quality as well? In Thoroughbred racing, just siring by a big winner doesn’t produce a new winner. So does this really produce great steaks every time? Maybe good steaks for eating aren’t as hard to breed as good horses for racing. Anyone who actual does know about bull breeding care to enlighten me? [via Serious Eats]
After much experimentation, I have perfected Wylie Dufresne's, allegedly patented yoghurt noodles. You can make them too if you purchase some transglutaminase online. And then you can have the fun of squeezing noodles into hot broth and watching them form. This would be like the best birthday party dinner for a bunch of kids, wouldn't it? You know, assuming they enjoy eating "a ginger and spring onion broth, with a tian of spring greens, crab, and a chorizo foam." In Manhattan they very well might! [thanks Jason.]
A recipe for stuffed quahogs, which are large hard-shelled clams. I love clams in all preparations, and this recipe for stuffed ones sounds delicious. Nothing says summer to me more than clams! Well, clams and ice cream, and warm humid weather, and the smell of the ocean, and and and…let's just say clams and leave it at that.
Gridskipper's got an annotated offal dining list for NYC. Not many places I frequent though I enjoy offal, but handy nonetheless. [via The Food Section]
The baby carrot is a product of frugality and an abhorrence of waste. "Baby carrots are not young carrots, but rather small pieces of carrots that are chopped and whittled down to look like small carrots." A farmer came up with the idea after having to feed large amounts his crop to livestock because their shape wasn't uniform enough for supermarket sale. I prefer carrots from the greenmarket, but you can't beat baby carrots for their convenience. [via Dethroner]
The Food and Drug Administration came up with a plan earlier this year for tough regulations on handling fresh produce according to the Wall Street Journal (which I don't have an account for, so this link is to a CNN story). Apparently Officials of the Department of Health and Human Services "gave the proposal a cold reception." Not sure how this connects to the post below about the F.D.A. not wanting regulations. Anyone have access to the WSJ article?
After seven years of discussions about food safety advice on the farm, the F.D.A. has issued only voluntary guidelines; not even hand-washing is mandatory. "Dr. von Eschenbach, the F.D.A.’s current commissioner, said: 'Guidances are the most powerful because they give us the flexibility to update science. Regulations are more cumbersome.'” You know, just in case someday science shows that hand-washing isn't useful. After reading this, I'm more scared of our food supply than ever.