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Ultimate blog of wonder
Apr. 27th, 2007 06:37 pmhttp://hungryinhogtown.typepad.com
The kind of blog to make me feel profoundly inadequate at cooking, at describing, and even at eating. He can write, boy can he cook, and enthusiasm seeps out of every post. Not to be read when hungry.
I guess James will read this at some point: have a look at http://hungryinhogtown.typepad.com/hungry_in_hogtown/2006/03/el_bullis_vanil.html, and ponder quite how logistically crazy it would be actually to get you, me and Marian to El Bulli. It will have to be 2008, of course ...
It will be very expensive, but I notice with some slight embarrassment that in the last eighteen months I've spent nearly three times as much on pizzas at Pizza Express as I have on tasting menus and wine at the Fat Duck. Maybe less crazy would be to get the cookbook, but what kind of cookbook is in Catalan, weighs ten pounds, and costs 80 euros?
[Or is there a second molecular gastronomist in England, and my ears are just in the wrong place to have heard of him? It looks as if the molecular gastronomy city is Chicago, but I'm not willing to have my fingerprints and retina scans sent to the Department of Homeland Security even for canteloupe caviar and hazelnut-and-anchovy chocolate ganache]
The kind of blog to make me feel profoundly inadequate at cooking, at describing, and even at eating. He can write, boy can he cook, and enthusiasm seeps out of every post. Not to be read when hungry.
I guess James will read this at some point: have a look at http://hungryinhogtown.typepad.com/hungry_in_hogtown/2006/03/el_bullis_vanil.html, and ponder quite how logistically crazy it would be actually to get you, me and Marian to El Bulli. It will have to be 2008, of course ...
It will be very expensive, but I notice with some slight embarrassment that in the last eighteen months I've spent nearly three times as much on pizzas at Pizza Express as I have on tasting menus and wine at the Fat Duck. Maybe less crazy would be to get the cookbook, but what kind of cookbook is in Catalan, weighs ten pounds, and costs 80 euros?
[Or is there a second molecular gastronomist in England, and my ears are just in the wrong place to have heard of him? It looks as if the molecular gastronomy city is Chicago, but I'm not willing to have my fingerprints and retina scans sent to the Department of Homeland Security even for canteloupe caviar and hazelnut-and-anchovy chocolate ganache]
