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LuLuLuLu (![[info]](http://www.journalfen.net/img/userinfo.gif){kind=small} lulinda) wrote in ![[info]](http://www.journalfen.net/img/community.gif){kind=small} otf_wank,@ 2005-05-18 22:22:00 |
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I'm sure some of you remember this recent post to oft_wank linking a thread on eGullet about an avant-garde restaurant in Chicago which is very thoroughly reviewed by a diner.
http://www.journalfen.net/community/otf
As a supremely amusing follow-up, here's a very funny thread complete with pictures from Mouthfulsfood.com having a bit of fun with the whole avant-garde food concept:
http://www.mouthfulsfood.com/forums/ind
Inspired by some of the important new developments in the world of gastronomy, I have decided to try my hand at a few molecular style dishes of my own. I hope the good people of Mouthfuls will indulge this bit of exploration on my part.
My first is simply “toast.” Here, I have hung a piece of whole wheat toast from a clothesline:
The gentle breezes of my local terroir imbue the porous crust with scents of the Pacific Northwest. How does this make you feel? Does it make you think anew?
I intend to serve this at a height (individually tailored) so that the “toast” is just out of reach of the diner’s mouth—with a simple instruction to “Jump!” There are approximately 4 bites to this course, though individuals may have to jump more than 4 times.
The whole wheat toast is buttered. (Salted butter, in this case.) Also, I have used a fishing hook to attach the whole wheat toast to the clothesline. I hope this gives a sense of edginess, and even daring-do to the dish. As you can see, I would like to serve this course “outside.” Perhaps this will be a metaphor that I can extend later on as I develop further courses, centering on a journey from outside to inside.
(Mouthfulsfood.com has a different tone from eGullet. I suspect it was started by former posters to eGullet who didn't like the atmosphere of the place (note: pure speculation on my part, I have no idea if Mouthfuls postdates eGullet or what). I suppose you could say they're a bit like the fandom_wank of food, er, fandom, for want of a better term.)
http://www.journalfen.net/community/otf
As a supremely amusing follow-up, here's a very funny thread complete with pictures from Mouthfulsfood.com having a bit of fun with the whole avant-garde food concept:
http://www.mouthfulsfood.com/forums/ind
Inspired by some of the important new developments in the world of gastronomy, I have decided to try my hand at a few molecular style dishes of my own. I hope the good people of Mouthfuls will indulge this bit of exploration on my part.
My first is simply “toast.” Here, I have hung a piece of whole wheat toast from a clothesline:
The gentle breezes of my local terroir imbue the porous crust with scents of the Pacific Northwest. How does this make you feel? Does it make you think anew?
I intend to serve this at a height (individually tailored) so that the “toast” is just out of reach of the diner’s mouth—with a simple instruction to “Jump!” There are approximately 4 bites to this course, though individuals may have to jump more than 4 times.
The whole wheat toast is buttered. (Salted butter, in this case.) Also, I have used a fishing hook to attach the whole wheat toast to the clothesline. I hope this gives a sense of edginess, and even daring-do to the dish. As you can see, I would like to serve this course “outside.” Perhaps this will be a metaphor that I can extend later on as I develop further courses, centering on a journey from outside to inside.
(Mouthfulsfood.com has a different tone from eGullet. I suspect it was started by former posters to eGullet who didn't like the atmosphere of the place (note: pure speculation on my part, I have no idea if Mouthfuls postdates eGullet or what). I suppose you could say they're a bit like the fandom_wank of food, er, fandom, for want of a better term.)
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