I like watching shows where people eat this stuff so I don't have to.

It may have been that way centuries (****, even millennia) ago for those people. But soon you start to develop a culture around the food you eat out of necessity.

Like NewChief said, whose bright ****ing idea was it to eat the milk from an animal after it's been left out until it smells awful and becomes solid? Nevertheless, yogurt and cheese and all that shit has been around as a part of food culture since the earliest shepherding civilizations. What's really the difference between that and eating ants?

the **** is wrong with these people

Foraged...the latest trend concept in nouvelle cuisine.

I think it's cute. It's trendy, hip and the chefs who are doing it are getting solid publicity for it due to the sustainability focus.

I think it's somewhat of a reaction to distance the food from the molecular gastronomy crowd that is/was popular of late.

I don't know Redzepi and his methodology, though I know of him. Perhaps because of my own internal negative reaction to the new forage crowd just because of the explosion of publicity that this style of cooking is currently receiving. Perhaps because I'm still working through, checking out the molecular guys like Ferran Adria. Perhaps because I'm a geographical traditionalist, though it seems that Rene is employing a lot of that area's natural gastronomical tendencies in his dishes.

I do like what you said about his use and advancement of preservation techniques, though I'm sure that many of these are moderizations of past and present long term storage concepts. (Human society prior to the implementation of refrigeration...)

I would try anything once- I've had deep-fried shrimp heads; tripe; liver; hell, I actually ate a live termite a couple of months ago- but I wouldn't pay to eat that stuff. I've had way too much socialization to enjoy most of that menu.

I ate a bag of dicks once, it wasn't as bad as you'd think it would be.

You want seconds?

"i don't understand it" = "it must not be good"

It is no coincidence that Noma was the restaurant to take El Bulli's spot. Ferran Adria's hundreds of innovations & definitions & re-definitions of molecular cooking gave way (as you said -- a reaction to) to New Nordic. The foraging trend in American dining -- the race to see who can be more locavore -- is the typical blustery American iteration of Redzepi's deep influence. Just as most cities have one or two bad molecular restaurants from some dude who, like, staged at Alinea for two days, most cities have one or two restaurants that try to mimic New Nordic's approach (and even flavors) but miss the mark entirely due to lack of understanding of flavor.

As Adria kept changing his cuisine over the years, as has Redzepi. Bugs are a recent development for the Noma kitchen, for example. Like all the great innovators in gastronomy, he doesn't seem satisfied with what he's done so far.

And, yes, you're right that Redzepi is looking to the past as influence for his preservation lab. Seems like the right place to look.

Da fug?

Best restaurant according to some panzie ass pillowbitergotty elitist international troglodyte. Give me a cheeseburger any day.

Looks like I will just have to suffer through a "crappy" meal like this.


http://2.bp.blogspot.com/-oMuqo9w2JX...0/IMG_3479.JPG

The average American taste buds don't get nearly enough of a workout. We're basically a 3 meat nation (beef, pork, chicken), and we don't experiment nearly enough. There's a whole world of different foods out there. Try it.

And for those of you who like "Mexican" food, they're going back to bugs, too.

http://www.washingtonpost.com/world/...3ab_story.html

Personally, I'm more into the molecular playground than the edible exoskeletons, but that's just my preference.

That is true. I wish more goat, lamb, and mutton were available. DC I could get goat and lamb pretty easily but expensive at the halal markets. Down in Houston I can get venison and wild boar at most butcher shops.

Note: do not read this magazine.

WRONG!

http://bombayonthemenu.files.wordpre...-212-worli.jpg WIN! - 'MERICA (but yes, really this is so much more win than eating ****ing flowers wrapped in flat bread its sickening)