foam vs. cat slober

fatduck_pigeon1Whats up with foam on food at decent restaurants?  I find it ugly, tasteless and a cover up.  What ever happened to a perfectly reduced sauce that punches flavorful notes across a fine dish of perfectly prepared food?  I think foam is a waste of time and, again, gross.  Or, are chefs making big bucks emulsifying juices to create extra special dishes.  What if I ground up flower stems, juiced them, emulsified the juices and dumped the flower foam on the flowers just seconds before i have them delivered.  Better yet – Get me a cat!!

March 27th, 2009
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3 comments

  1. Kelly Halpine, March 30th, 2009 at 8:53 am

    I just threw up a little in my mouth. That is cat vomit.

  2. JZ, July 8th, 2009 at 4:22 am

    And I am sure that when Escoffier first wrote the rules for classic French cuisine that you hold in such I high regard he was ridiculed for, what was then, ground-breaking. The use of new ingredients with increasingly sophisticated technique is here to stay. Why move away from the old? Because it gets boring when there is no variety!

  3. Javier, March 25th, 2010 at 9:29 pm

    JZ, understood, I actually agree with ya… But let’s do agree that this dish looks stupid. Just plain stupid.

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