Thursday, November 29, 2007

No wonder the lamb at Citronelle was so good

Here's a link to an old NYT article:

Under Pressure
Published: August 14, 2005

See page 6 for the Citronelle lamb. They're not messing around.

Hopefully my reading of this article, which followed a great meal at minibar (discussed a few posts ago), will mark an end to my recent less-than-secret obsession with molecular gastronomy (or whatever you want to call it).

It's hard not be curious--look at these recipes (scroll to the later ones), from a whipped cream canister company! And while it's tempting, I will not be buying a fancy water bath or whipper anytime soon.

As for the picture, it's a ARY SVP-15 from Cabela's. Where else can you find (once) trendy cooking equipment and black powder rifles in the same store?

Also, three lamb references in a row. That's got to stop.

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