I watched Heston make the perfect chili con carne. At first, I thought that this would be one of his simpler recipes (compared to the baked alaska, the peking duck, ), but the recipe just went on and on. It was a perfectly realistic recipe, but it just seemed like it was missing the point. Who wants to spend an entire day making a bowl of chili....anyway. I still love this show, and his 2 minute pizza is soon going to be adopted as a weekly dinner item at my place.

In regards to Molecular gastronomy, I marvel at what it can produce but I still don't 'get it'. I put it in the same category as all the geeks who spend hours trying to super cool their computer systems by attaching some gawdy nitrogen cooling system so they can show off their amateur engineering skills on digg.

Anyway, fun read :)

Anyways, I love TasteTO, read it every day, and heard about the Herve This lecture from this site, so thanks!