Hoot Cuisine
The surest sign of a decadent culture crashing and burning is its cuisine. The latest fad to hit the upper end restaurant scene is what's called "molecular manipulation," and it makes Wolfgang Puck and the nouvelle cuisine folks look like purveyors of hash with catsup. It can best be described as bits and pieces of tastes and scents combined using laboratory equipment instead of blenders and stoves and served in bites rather than portions. A typical menu -- although nothing is typical in this field, the more outre the better -- is dehydrated bacon wrapped in apple leather, shrimp, lemon rind and cranberry-gel tempura fried on a vanilla bean, a single grape skinned and wrapped in peanut butter and brioche, or for desert strawberries and Nicoise olives in a sphere with a crust of white chocolate flavored with violet. I'm not kidding, friends. Doesn't it all just get your mouth watering?
posted by John M Crowther @ 6:50 AM
3 Comments:
Your menu makes me want to barf. Not entirely sure that I believe these are really things that people should eat or atleast I hope they would not eat.
Love the ironic text of this cartoon. Great cartoon, John C.
John this cartoon and the accompanying commentrrary confirm my belief that the country is tipped downward and to the left so that everything loose rolls into California.roger
Or as the question goes, Roger, why is California like a bowl of granola? Answer: Get rid of the fruits and the nuts and all that's left are the flakes.
BTW, the epicenter of molecular manipulation is Chicago.
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