This Chef Sam Mason guy I don't think is into the molecular stuff but has some weird angle on desserts. Although he did "glue" together three skirt steaks to make it thicker. Used some type of powder which was probably a meat tenderizer.
Morimoto cracks me up. He is pretty much the reigning guru of everything but there are a few ingredients he is not familiar with. He's not used to plebian skirt steak and never used it before.
Caught an episode a while back using chili peppers. I think they were basic serranos and Moritomoto didn't know the flavor so took a bite. It was hot, so he was running around spitting it out.
This Chef Sam Mason guy I don't think is into the molecular stuff but has some weird angle on desserts. Although he did "glue" together three skirt steaks to make it thicker. Used some type of powder which was probably a meat tenderizer.
Morimoto cracks me up. He is pretty much the reigning guru of everything but there are a few ingredients he is not familiar with. He's not used to plebian skirt steak and never used it before.
Caught an episode a while back using chili peppers. I think they were basic serranos and Moritomoto didn't know the flavor so took a bite. It was hot, so he was running around spitting it out.
Does anybody understand anything that Mario Batali says?..... Morimoto doesn't even speak English but can at least figure out what he's doing. Mario Batali's food is like an ancient Italian history lesson.
Does anybody understand anything that Mario Batali says?..... Morimoto doesn't even speak English but can at least figure out what he's doing. Mario Batali's food is like an ancient Italian history lesson.
Actually Mason was the former pastry chef at WD-50, who's owner and exec chef is Wylie Dufresne - a disciple of one of the leading molecular gastronomy pioneers. I think MG is a pretty loose term
Actually Mason was the former pastry chef at WD-50, who's owner and exec chef is Wylie Dufresne - a disciple of one of the leading molecular gastronomy pioneers. I think MG is a pretty loose term
Actually Mason was the former pastry chef at WD-50, who's owner and exec chef is Wylie Dufresne - a disciple of one of the leading molecular gastronomy pioneers. I think MG is a pretty loose term
Then I stand corrected, if he tangles with Wylie, then he is most definately MG.
Quote Originally Posted by KQC:
Actually Mason was the former pastry chef at WD-50, who's owner and exec chef is Wylie Dufresne - a disciple of one of the leading molecular gastronomy pioneers. I think MG is a pretty loose term
Then I stand corrected, if he tangles with Wylie, then he is most definately MG.
..... he rendered the fat from the skirt steak.
Bobby Flay
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