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aimeeb aimeeb 9 years
DC I'm sure!
aimeeb aimeeb 9 years
michichan michichan 9 years
I like combinations of textures and temperatures myself.
michichan michichan 9 years
What about chocolate mousse? That's weird!
aimeeb aimeeb 9 years
mollywog I'm with you on that!
mamaseacat mamaseacat 9 years
mollywog mollywog 9 years
I would love to try some of these, but I don't know if I'd like them any more than I like that gum that has liquid in the middle. I guess I like my food to have it's "proper" texture.
michichan michichan 9 years
reminds me of childhood chemistry cooking experiments.
michichan michichan 9 years
hah, very cool!
DCStar DCStar 9 years
I ate items at his restaurant where he used this technique to make little tiny peas out of pea juice and larger melon balls from melon juice and gelatin. They're totally amazing.
aimeeb aimeeb 9 years
Oh wow science meets cooking...
terryt18 terryt18 9 years
"In his more recent dishes, Adria has refined the technique to contain solids and encapsulated individual mussels in a soft skin of brine filled with warm mussel liqueur." Gross.
DCStar DCStar 9 years
I adore Jose Andres, my husband and I often eat at his restaurant Cafe Atlantico here in Washington, DC. If anybody is in the area, I highly recommend it. He does all sorts of "spherical" foods, such as conch fritters, with a liquid conch-chowder center. They're amazing!
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