That was fun to read about!

Food as entertainment. But it tastes like pumpkin pie? That creamy, dreamy silkiness? Can distilled pie taste the same? This one has no eggs, which makes sense given the process, but I think it's more like all those pumpkin pie flavored products. I wish I could taste it and find out. Thanks for sharing!

I saw that on line last night. I'd be afraid it would be a weird texture, more like jello than custard, but it sure looks cool!

Annie

Yeah, I saw it on the news, too. Although I thought it looked cool, the only thing I could think of was "oh, no, don't tell me the next wave will be back to food under glass". Well, they always say what was popular in the past always returns. I can still remember the weird concoctions back in the 50's and 60's made of gelatin, it was the epitome of "cuisine" back then.

Never fear! For all the high chefy science experiments like this, that are meant to wow first and satisfy if they're lucky (it's not a "meal" if the patrons go to Jack-in-the-Box on the way home), the next wave, that's already breaking and promises to be a humongous swell with some staying power, is cooking like granny did. Not "comfort food" per se, but hearty, simple, tasty and satisfying, with an eye on reducing waste and being grateful.

Ewwwww.....

Huh. I thought molecular cuisine was kind of over?

LOL! I don't think it'll ever be "over". More like Cajun food. Everybody had to try it, and some in the worst and most inappropriate ways, then it settled down into "blackened" being a standard part of the American cooking vocabulary with no real ties anymore to Cajun cuisine, or Caribbean, or anywhere it might have originated.

Or maybe it's like birthday party magicians. Now that home cooks are making foams, maltodextrine sands, those oil spheres I can't remember the name of, and using liquid nitrogen--and they make home anti-griddles and blast chillers but those are still way expensive in a way nitrogen is not-- it's no big deal or source of wonder. We know about the mirror in the cage and pocket in the hat. OTOH, people still pay good money to see the best magicians because they're showmen rather than just tricksters. The chef whose pie this is sounds like a showman to me. :)

Very good analogy with Cajun food, plllog, but I still thought of "Comme un chef" when reading the article and looking at the restaurant website. :)

I can't imagine that it has much nutritional value after being distilled.

I can't imagine any pumpkin pie made from a can would ever have much "nutritional" value, if any really. But they do taste good. ;)

That is different. It is pretty, but my brain doesn't connect it to pumpkin pie visually.