Comments on: Molecular Gastronomy, Take 1

By: Ellyanna

Ellyanna — Mon, 23 May 2011 12:12:01 +0000

Thanks alot – your answer solved all my problems after several days srutglgnig

By: Meeting One: Spherification | Jet City Gastrophysics

Meeting One: Spherification | Jet City Gastrophysics — Tue, 24 Aug 2010 19:12:49 +0000

[...] As you can see, you can create other shapes than spheres. You can read all about it in detail at Seattle Food Geek and Eric Rivera’s Cooking Blog. But we realized: hey, we’re onto something. Jethro [...]

By: Oscar

Oscar — Sat, 06 Mar 2010 08:05:07 +0000

ZOMG is there a meeting planned yet? Do you have to pay to join? I’m a navel-gazing n00b who can’t afford this stuff but I WANT TO JOIN SO BADLY!!!

I’ll also opine, I’ve run 3D art hobbyist clubs out of the Art Institute of Seattle. It takes some loophole jumping, but it’s ideal for a mixture of up-to-date equipment and classroom-like workstation setups. Should such a club actually exist, I’d give ‘em a call! (more like 500 calls, before they’ll fully commit )

Man, I can’t wait until molecular gastronomy products hit cuisinart price ranges.

By: Luuvu

Luuvu — Sat, 06 Mar 2010 07:02:59 +0000

Interesting…any way to make it more…liquidy? Keep posting! I love what you do here.

By: Melody Fury

Melody Fury — Sat, 06 Mar 2010 01:36:51 +0000

OoOoo Fancy shmancy All art involves science so food is the same. Molecular gastronomy just takes it to the next level and pushes the envelope.