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Molecular Gastronomy, The Science of Cooking
Roland Piquepaille writes "The Art of Cooking is evolving fast in this 21st century. New food products are being designed with the help of molecular technology, genetic discoveries or space research before arriving in our kitchens. For example, here is a Pravda article which says that NASA is preparing sandwiches which will still be edible after seven years. Companies like Kraft are also using nanotechnology to create food products tailored to users' needs. This is a booming market and, according to Associated Press, dozens of universities in the U.S. are offering degrees in culinology, attracting creative students in their food and science programs."
Hah! I can make sandwiches that are edible RIGHT NOW!
I better put that in my resume... brb.
Be careful eating old sandwiches. Homer tried that once and got so sick he couldn't go to Duff Gardens.
I'm a big tall mofo.
NASA is preparing sandwiches which will still be inedible after seven years. And they borrowed this technology from my local high school. They should coat the shuttle with these monstrosities.
Good for seven years? Does that mean the developed a twinkie sandwich?
this is obviously based on failed experiments by the airlines.
-- Fugacity: Confusing chemists since 1908
In Futurama, Fry eats one of these sandwiches ..
I suppose this is were the nanotechnology comes into play..
I'm still trying to figure out what people mean by 'social skills' here.
Roland Piquepaille with Herbed Tomato Sauce
INGREDIENTS:
250 pounds Roland Piquepaille
1 cup article excerpts
1/8 teaspoon finely chopped original contributions.
1 primidi.com blog
1 popular techie website
PREPARATION:
Wash Roland Piquepaille; pat dry. Season with 1 cup copy pasted excerpts from article. Mix in 1/8th teaspoon finely chopped original comments. Heat 3 tablespoons oil in a large skillet or Dutch oven and cook until evenly brown. Link to blog and submit to popular techie website.
Best served hot. Serves ~90,000.
An Indian-American Hindu committed to non-violent thought/speech/action alarmed by the global explosion of radical Islam
Rich sauces and meats are essential to learning how to be a chef. In fact, the chef-instructors get pissed off when they get a student who's a vegetarian or health nut who refuses to try sauces and meat.
I had one French chef come to me one day--he was furious because he had several vegetarians in his class and said "goddammit what the hell are zey doing at a cooking zchool and they don't eat ze fucking meat? How ze hell are zey going to be ze goddamn chef?"
I had one French chef come to me one day--he was furious because he had several vegetarians in his class and said "goddammit what the hell are zey doing at a cooking zchool and they don't eat ze fucking meat? How ze hell are zey going to be ze goddamn chef?"
Bah, your French chef friend just hates our freedoms. I salute these patriots and I have a feeling that their their democracy-loving Freedom Cuisine will be the newest rage.
I worked at a convenience store when I was younger - on one of the shelves we discovered a twinkee that was 6 years old. Still wrapped in plastic, the thing was as hard as a rock (literally.)
We threw it as hard as we could at the arborite countertop. The arborite chipped, but the twinkee was unscathed.
We hit it with a hammer. Repeatedly. It wouldn't break.
We debated selling them to the military as a new armor-piercing shell.