Isn’t it amazing how a person’s perspective changes over time?

Two or three years ago I was vehemently opposed and used to

slag off  the guys doing “molecular cuisine”, as it wasn’t proper food,

its playing for the sake of playing, its basically a big look-at-me-and-see-

how-smart-I-thin-I-am.

Now guess what my new interests in the kitchen is?

Anybody?

Yep, it’s precisely what I hated. I’ve been experimenting with sous-vide

cooking, as well as extractions, reductions, etc

(Thats not to say I don’t do honest old school food anymore, this is more

a adding to my repetoire.)

AS I said, “Very odd, and very ironic”

KD

PS, I’ll start posting the results of the experiments, when I’m happy with them

(and when the inclination strikes.)