On the second night in my new apartment in midtown Manhattan, I prepared dinner for myself. This is my signature dish: Steak with Asparagus and Mushroom, garnished with Strawberry. I may well be a chef disguised as a chemist.
Wanna know the best restaurant in the world? According to Restaurant magazine, it is Fat Duck, in Bray outside London. The owner and chef? Heston Blumenthal. His claim of fame? Molecular gastronomy. He even has grant money to hire a Ph.D. student to work on flavor molecules.
A chemist disguised as a chef can work wonders. A cook in the skin of a theoretical physical chemist? Here are two of the papers he is writing:
A New Entropy Model for Aquafina Bottled Water: Life is Chaotic and Aquafina is Good for You.
Force Analysis in Filleting Sea Bass: Why One Fork is Enough.
It looks like a cooked old shoe, with mushroom, surely.
ReplyDeleteWanna know the best restaurant in the world? According to Restaurant magazine, it is Fat Duck, in Bray outside London. The owner and chef? Heston Blumenthal. His claim of fame? Molecular gastronomy. He even has grant money to hire a Ph.D. student to work on flavor molecules.
ReplyDeleteA chemist disguised as a chef can work wonders. A cook in the skin of a theoretical physical chemist? Here are two of the papers he is writing:
A New Entropy Model for Aquafina Bottled Water: Life is Chaotic and Aquafina is Good for You.
Force Analysis in Filleting Sea Bass: Why One Fork is Enough.