http://www.saltshaker.net/20060114/a-short-musing Casting a little flavor (and a few aspersions) on the world of food, drink, and life Tue, 07 Oct 2008 19:53:46 +0000 http://wordpress.org/?v=2.6.2 http://www.saltshaker.net/20060114/a-short-musing#comment-146 SaltShaker » Blog Archive » Readings Sun, 22 Jan 2006 13:31:51 +0000 http://www.saltshaker.net/?p=230#comment-146 [...] Much as I’m not a fan of the movement over the last few years to change the physical structure of food by using various technological gimmicks, which to me turn dinner into some sort of culinary acrobatic exercise as opposed to just sitting down and enjoying, I find myself fascinated on nearly a daily basis by the goings on over at Ideas in Food, where two chefs stuck in the middle of the boonies (something about which they seem to gripe about more than celebrate - very strange given that they chose to be there), are constantly trying out anything and everything that pops to mind. While much of what they come up with strikes me as odd, and at times downright appalling, here and there they hit on some truly exciting ideas. And truthfully, that part of the world of experimentation is something that makes the other stuff worth it - I just wouldn’t want to be the one presenting the “other stuff” as dinner to customers. They have a great fan base of folks who travel from far and wide to try their creations, so who knows? (Then again, so do chefs at other restaurants of this sort that I’d prefer, after having tried, to avoid.) [...] [...] Much as I’m not a fan of the movement over the last few years to change the physical structure of food by using various technological gimmicks, which to me turn dinner into some sort of culinary acrobatic exercise as opposed to just sitting down and enjoying, I find myself fascinated on nearly a daily basis by the goings on over at Ideas in Food, where two chefs stuck in the middle of the boonies (something about which they seem to gripe about more than celebrate - very strange given that they chose to be there), are constantly trying out anything and everything that pops to mind. While much of what they come up with strikes me as odd, and at times downright appalling, here and there they hit on some truly exciting ideas. And truthfully, that part of the world of experimentation is something that makes the other stuff worth it - I just wouldn’t want to be the one presenting the “other stuff” as dinner to customers. They have a great fan base of folks who travel from far and wide to try their creations, so who knows? (Then again, so do chefs at other restaurants of this sort that I’d prefer, after having tried, to avoid.) [...]

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