Food

[litlmn]

Poor picture, but these are all the fixin's for Grant Aschantz's short ribs. The clear goop in the spoon is tobacco extract.

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This was an extremely interactive and playful 19 course meal. It was only the second best meal I've ever eaten but it was the most fun by far.

Here I am harvesting my salad course.

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I’ve seen the Chefs Table episode on Alinea and it looks pretty wild. Like the edible balloon.


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[Raza]

Poor picture, but these are all the fixin's for Grant Aschantz's short ribs. The clear goop in the spoon is tobacco extract.

Attachment 75794

This was an extremely interactive and playful 19 course meal. It was only the second best meal I've ever eaten but it was the most fun by far.

Here I am harvesting my salad course.

Attachment 75795

You went to Alinea!?

[Dan R]

Poor picture, but these are all the fixin's for Grant Aschantz's short ribs. The clear goop in the spoon is tobacco extract.



This was an extremely interactive and playful 19 course meal. It was only the second best meal I've ever eaten but it was the most fun by far.

Here I am harvesting my salad course.

So what exactly are we talking about, tobacco or tobasco extract???

[Henry Krinkle]

I’ve seen the Chefs Table episode on Alinea and it looks pretty wild. Like the edible balloon.


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Handsfree course.



Black truffle explosion, accent on EXPLOSION.



This is a test tube open at both ends, plugged by flavoured gel. You put one in your mouth and suck in really hard. The gel gives way and the entire contents rush into one's mouth.




Every course was super fun.

[Henry Krinkle]

You went to Alinea!?

You bet!

I still have the menu and I have his cookbook. The tour of the kitchen was a treat. I have never seen more food runners in my life. Mrs. K and I had way more than a dozen people serve us. For the "wine" flight we had four servers alone- a sake expert, bubbles and white, rose and red and finally a fortified.

They have, or had this fabulous trompe l'oeil entrance. The end of the hall is immediately behind Mrs. K and their is an original Star Trek style slidning door to her right. It even makes the whshh noise.

[Henry Krinkle]

So what exactly are we talking about, tobacco or tobasco extract???

Well, Geoff meant Tabasco but had trouble spelling it . I am talking about tobacco.

[Dan R]

Well, Geoff meant Tabasco but had trouble spelling it . I am talking about tobacco.

Having inhaled copious amounts in the past, and still enjoying a cigar or two in the present, how does it add to the flavor? How do you use it?

[Henry Krinkle]

Having inhaled copious amounts in the past, and still enjoying a cigar or two in the present, how does it add to the flavor? How do you use it?

It tastes just like unburned tobcco leaf smells. In Grant Ashatz's case he used the warm herbs and the slightly bitter flavour to work as a counterpoint to the richness of short rib. It gave this wonderful sharp tingle on the front of the mouth.

[Henry Krinkle]

A quick look through his cookbook also shows me that Ashatz makes a gelatin cream out of a steeped cigar for blackberries and I think I may have to make that.That seems to me to be a flavour explosion waiting to happen.

[Dan R]

A quick look through his cookbook also shows me that Ascatz makes a gelatin cream out of a steeped cigar for blackberries and I think I may have to make that.That seems to me to be a flavour explosion waiting to happen.

Now you have me intrigued. Too bad I am on my fourth martini and will have to remember all of this all over again tomorrow. Thank you for indulging me.

Dan