Rye is booze. If it was Jack Daniel's sauce you'd think it sounds good.

Rye is a grain. You know like Rye bread also features in Pumpernickel.

I've seen a lot if different kinds of booze incorporated into cream sauces. Never seen a wheat or barley based dessert sauce. I'll bet on the booze.

Who knows? It's the only thing on the menu that doesn't have ants in it, so that's what I'd order.

Enough of this Euro fusion nouveau crap. Here, eat this....

http://www.cookskills.com/img/recipe.../r5_217555.jpg
http://www.roadfood.com/photos/1270.jpg

And Saul can bring the vanilla ice cream.

**** that..a beer and a cup of Oodles of Noodles

The marrow on Texas Roadhouse's ribs are perhaps the best stuff they have in the restaurant. Smoked forever, it's this sliver of rendered awesomeness you can just scrape out with a butter knife.

Holy jeezus. You heathens are dogging on Noma?

The whole point is that he's transforming food so that you're like, "WTF is this crap? That's not food!" then you eat it and are completely blown away by the flavors.

If you're actually interested in what Noma is all about, check out Bourdain's entire episode on Noma. It's on Netflix. This guy is doing insane shit with food. There's a boat in the harbor in Copenhagen that's known as the "food lab." They do insane shit like fermenting food for like 3 months just to see what it tastes like. This is their tumblr of what they eat, which is pretty cool: http://nflfamilymeal.tumblr.com/

Intro to the Bourdain episode is here:
http://edition.cnn.com/video/shows/a...gen/index.html

Watch it all on Netflix. Well worth the viewing.

"This guy is doing insane shit with food."

You know what? I just want a damn steak. I don't want anything "insane" done to my meal. No bugs, no offal, no sweepings from a flower shop. Just something that tastes good and doesn't look like it escaped from H. P. Lovecraft's nightmares.

A single life contains many meals. I see no reason to limit them.

I just did the math, and a person who lives to 70, eating 3 meals a day, will eat 76,650 meals. Why not try something outside the box with a few of those?

http://31.media.tumblr.com/dda2ff7f6...x5jo2_1280.jpg

Fried Bee Larvae with Lovage and Peas, and with Blackberries

I bet it tastes amazing, and I'd love to try it. If it sucks... oh well. At least it wasn't a shitty, boring meal that I'd had before but stuffed in my face without thinking about what I was eating.

“A little machine that makes espresso/I heard your bitch still wears Ecko”

<iframe width="560" height="315" src="//www.youtube.com/embed/58RSC7HO9aU" frameborder="0" allowfullscreen></iframe>

Bees kinda freak me out but I'd still try that with completely open mind.

seems like one of those things people rave about just to rave about because everyone else raves about it

not because they actually like it

I mean, who would like ANY of that shit.

I'll take a $7 Chipotle burrito and pay $20 for it rather than a $280 meal of that and get it for free.

You don't really have to collect bugs, or ferment fish parts, to make a decent meal. Many foods are very appealing without placing flowers on them.

****ing rubes.

You know what I think is freaking gross? Most of you people are drinking/eating secretions from a cow's mammary glands on a daily basis. That shit is delicious though, right?

I bet their snot tastes delicious as well. Might as well try it, since you're hitting the udder puss.

I've eaten mud eel, jelly fish, duck tongues, pig heart, cow stomach, and probably some stuff I wasn't aware of. I'm a little iffy on the mud eel, but the rest was fine.

Of course you don't have to in order to make a decent meal. But you CAN. And that's freaking cool.

Bone marrow is one of the best things I've ever eaten.

So basically every now and then start eating the shit I find under my deck? Gotcha.

I hate this shit, it insists on itself. If they paid ME $280 I'd probably eat that stuff but not the other way round.

I get that some things that might seem gross could be tasty. I saw a video that actually makes me want to try spicy Lao deep fried tarantula. But some things are just tossed together for shock factor, or visuals.

yeah I'm probably really naive about this stuff I'm a pretty simple eater

not sure why I chimed in

And none of you bastards should use the fact that Bourdain named OKJ's as one of the top restaurants in the world as an argument in favor of KC's BBQ superiority if you dog on Noma, because he thinks it's one of the tops as well. If you think he's wrong about Noma, then he's probably wrong about OKJ's as well.

<iframe width="420" height="315" src="//www.youtube.com/embed/4wMQz3iJDzE" frameborder="0" allowfullscreen></iframe>

Sure. If you want to dedicate your life to researching and figuring out what under your deck is worth cooking and edible, then go for it. The point of a professional chef who has dedicated their life to such a thing is that they can change the way you think about food through their art.

Has there been a ketchup reference yet? I'm about to make one.

I agree, but I also think it's just in people's head and societal norms. That's fine, but folks need to realize they're just living within a culinary construction of their society, and they should be a little more open minded that weird shit could taste good. As I said, what's freaking weirder than milking some other animal and slurping it down, or, even stranger, letting that animal's milk spoil to the point of having mold growing on it then eating it?

But we don't blink an eye at the above because we grew up with it.

I wouldn't say it is necessarily cool. Earlier I posted a pic of their "flower tart." It looks like someone picked wildflowers and shoved them into a pita pocket. That's not food. That's not something that you charge people money for. That's something a four year old does in the back yard while waiting for lunch. Look, I have four siblings. Decades ago, while we were all very young, my brother tricked my sister into eating a mud pie. This became one of those familial stories that we refer to often because it highlights my brother's mean streak and my sister's tendency to be gullible. They both still possess these traits and we think that we should have recognized this even then. Now you'll have me believe that my brother isn't occasionally an asshole, rather that he's a master chef. I'm not buying it.

fyp

I would like an honest breakdown of legitimate 'that is the best thing I've ever tasted' versus 'wow, they actually made that edible, perhaps tasty even' with some of those choices.

I'm friends with a prominent chef with all the bona fides. And he'll bring things to SuperBowl and seasonal parties that are a little twee, but mega ****ing tasty. Things where you go 'I thought I'd had beef before' or 'I didn't know that was possible with a toast point.' Things that just explode with flavor. But he's never come by with painted plates or bugs or shit cooked in artisinal hay.

Do you think what the four year old does tastes good? I would bet that what the chef at Noma did does. I bet you would eat it and say, "Holy shit. I can't believe that a bunch of flowers in a pita tastes like this."

I have tried eating flowers. I did not like them.

Once again, watch the Bourdain episode. He tastes stuff at Noma, and you can absolutely see the shock and surprise on his face as he tastes it and is surprised in the way it tastes. You could dismiss it as acting, but I'm enough of a believer in the credibility of Bourdain that I take his reaction at face value.

So you believe all flowers taste the same? Never eaten stuffed squash blossoms?

Squirt some ranch on that flower gyro. Then I'd try it.

I wish I'd gotten the chance to eat at El Bulli.

LMAO

Awesome.

I don't care for squash and I don't know if I have ever eaten a squash blossom. I probably have not, and I am not interested in giving them a try.

To me, this type of food is the equivalent of haute couture fashion shows. Ridiculous, bizarre, pretentious and utterly useless to anyone who is honest with themselves.

Man ranch?

I eat flowers all the time and they generally taste like shit.

Honestly, this "menu" is more art conceptualization using food as the medium and all that entails versus food art as it applies to food.

Half the world eats bugs. It's not that big of a deal in all honesty.

The thing is, it appears that he's doing it to get a rise out of the food aristocracy that exists in the north western hemisphere versus anything truly. (And it's not like ants and crickets and larvae haven't made the rounds previously in western cooking. Chocolate covered ants anyone?)

In all honesty, these are, for the most part, quite simple dishes that I would expect from a Danish chef operating in a nouvelle cuisine environment that was attempting to incorporate a certain avante garde approach to their food.

To tell you the truth, it's a little predictable all things considered. The flower tort and the hay smoked quail eggs were actually some weak ass shit. I mean, if you are laying down 18 courses, there is going to be some filler, but I'd have been a little pissed about some of the courses if I was laying down three Benji's a piece for the dining experience.

My mom's zucchini and yellow squash this year produced no zucchini or squash, just blossoms. I forwarded to her a bunch of blossom recipes. Haven't heard back from her if she'd tried any. Well I did earlier in the year, but she hadn't tried any yet.

A worthy analogy.

Use honestly and truth more in your next post.

You can decry the simplified nature of the dishes, but that's part of his aesthetic. Supposedly (and I admit to never having eaten there, but I have researched it extensively), his preparations vary from extremely simple to wildly complex with the one common thread being that they're all really good in surprising ways.

One of our most fun culinary years was when we had a bunch of volunteer squash come up on the edge of our property from composting back there. We had squash blossoms out the ass and a ton of heritage pumpkins/squash in the fall. I eventually tired of goat cheese stuffed squash blossoms.

Redzepi literally invented New Nordic cuisine. If those dishes are what you expect then his influence speaks for itself.

It's also not about "art conceptualization." Redzepi's food is about true sustainability. Nobody before him was cooking with sea grass, chickweed, wild sorrel, ransom flowers, etc. He's piloted true innovations in preserving, fermenting, and drying. It's all about taking foraged ingredients and seeing how many different ways you can eat them.

Half the world eats bugs because they haven't got anything else to eat. When your only options are a grub worm or your own foot, the grub worm starts looking pretty tasty.


Give these people a couple of In and Out Burgers and a TGI Fridays and I'm pretty sure Kentucky Fried Caterpillar won't stay in business too long.

LMAO

LMAO

I've had both of those. I ate stuffed zucchini flowers in Greece. They were actually pretty good. Nothing I'd make here but not as odd as I thought it would be.


I used to eat carnations as a kid. My mom would put her corsages in the fridge and I thought they were food. So I ate them. Even around ages ten and twelve. They weren't bad either.

Actually some bugs are actually a delicacy in some parts of the world.

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)

I regularly have beef, pork, chicken, fish and turkey in my freezer. I also use around fifteen, maybe twenty different spices on a regular basis. I make a point of cycling through quite a few side dishes as well. No bugs. no flowers. No thanks.

Heck! You can still hunt those in some places.

So it's NOT all pink inside?

Britain is well known for their fine cuisine.

Food in Britain has improved immensely. This used to be true.

My condolences on your never having had the good fortune of trying pumpkin flower soup.

Now, please understand as I mock you for crying about flowers when you're not crying about eating leaves, stems and roots.

Oh no, I'm not crying. Go ahead and eat all of the bugs and the flowers. That leaves more of the good stuff for the rest of us.

Who could eat a craw dad doing the ice bucket challenge?

The breakfast and pastries are good. Also, has the best Indian food outside of India.

Mmmm...spotted dick and treacle.


And Taco Bell has the best Mexican food outside of Mexico.