Would You Like Foam With That? + Latin Week Launch
Sunday, May 31st, 2009GUESS WHAT…?
……I’d heard about it….BUT I did NOT want to believe it…..I did NOT want to entertain the thought of people paying big money for gross stupidity - and THEN, I DID IT MYSELF!!!!
I speak of MOLECULAR or FOAM cooking.
The God of Foam is Ferran Adria. A night of Foaming Tacos at his restaurant, El Bulli, near Barcelona, will set you back 4,500 Euros (for four foam courses) or 5,000, with douche. Simply put, Molecular or Foam Cooking is doing ’scientific’ – if NOT illegal – things to tucker. For example, shooting laughing gas into it.
To further explore the power and mystery of real-time Foam Cooking (specifically Beetroot Vapour Using Lecithin), click ‘ere: http://www.youtube.com/watch?v=hhfQlvlVg7A
And below, discredited never-to-be-seen-eating passe Foam Food.

cr: he@rt:Â flickr
And so it was I found myself with two mates (both foundation subscribers to ‘Delicious’) in a very snooty restaurant. The floor staff were extremely professional but their white laboratory jackets, disconcerting.
We had billed our night out as:Â
The Rev Kev’s Highly Stimulatin’ Foam-Led Recovery Project.
So, what to have? To tell you the truth, I was secretly trying to avoid Foam. Spending YOUR money, I wanted to be respectful and order FOOD. I thought I did. The menu clearly stated that I was to be in receipt of a spanner crab lasagne.
But when IT came, the shocking realisation that I had been FOAMED against my will: Two foam discs the size of 50-cent pieces sat in the middle of a frisbee. And the scientists in the kitchen had rendered my dish crab-free. There were speckles of foam where once there had been crab.
My first instinct was to yell out to the intense men in the white coats.
……Go tell the freaks in the kitchen that NO-ONE plays God with my crab…………..
What is this joint…..some sort of crack lab for the skinny and filthy rich……..?
…….I have come here to EAT…….DOES THAT MAKE ME MAD, DOES THAT MAKE ME STARK RAVING MAD………?
BUT, I was too well-mannered for my own good. Always have been. Plus, I didn’t want to present like a hick in front of two foodie mates who know good Foam when they see it……
So, what does Foam (at $3,350 a gram) taste like?
Like the guts of a pav which Gwennie – in a rare moment of white hot fury – has (to show who’s boss) deliberately left out the sugar. She’s then pulled out an old can of tuna chunks, and wacked them into the diabolical mixture.
LET IT BE KNOWN HENCEFORTH:
I WILL BE DOING EVERYTHING IN MY POWER TO HALT THE CYNICAL CALVALCADE THAT IS THE GLOBAL MARCHÂ OF CULINARY FOAM.
For the latest on the Foam Wars, click ‘ere…. http://www.thenational.ae/article/20090422/LIFE/704219964/1086/rss
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STOP PRESS!!!!!!



Cr:bohenrybohenry:flickr
**Living Latin, Learning Latin, Loving Latin Week Launched**
**DON’T LET THE RIGOR MORTIS SET IN**
(Sunday, May 31st – Sunday, June 7th)
**Introducing Mr Chippy’s FREE Latin for Beginners’ Cyber Modules**
*** Be in touch (or THEY’LL close us down). Do you cook with foam? Do you intend to cook with foam? Your favourite foam recipes? What’s been happening in your life: foam or unfoam related? Does the thought of being a Latin speaker in just one week thrill or scare you shitless?
Just click on the ‘comment’ thingo and follow the simple instructions. The place to write your gems is at the bottom of the last published comment. *A little bit of counsel for people new to this caper. Your email (just called ‘mail’ in this case) address does NOT come up on site. And just ignore the ‘website’ space – not necessary!







