Cooking, BBQing, Food, etc

[Michael]

The molecular gastronomy movement isn't all that new, and about 90% bull [expletive]. Kids who think they are Ferran Adria who don't know how to classically cook but own a tank of nitrous or a sous vide machine. Masturbatory whimsy and style over substance. (Alinea is probably really cool and part of the 10%... I'm not familiar.)

Honestly, what you're saying is true for cooking in general. A lot of it is pretty bad and I absolutely agree knowing classic cooking is important. I doubt you'll find any serious modernist restaurant where the chef doesn't have a solid foundation in the classics.

Personally, I think the most interesting thing about modernist cooking are the favor combinations, moreso then the high tech cooking and presentations. Although I will admit I prefer modernist style over traditional presentations. It can be a lot of fun.

HEY LOOK I MADE A FOIE GRAS LOLLIPOP WORSHIP ME

haha so true. When I was at graham elliot they combined foie gras lollipops with pop rocks. Blah, I said no, I hate foie gras anyway.

[cards2468]

It's cool, I'm the only person in my office and the only other people that walk in here are contractors.

[Fat_Bulldog]

Tonight I am making BBQ homemade chicken pizza.

-Start with a pizza crust mix from the store
-Spread crust on pan - par-bake in the oven until firms up
- Cut up fresh onion, banana peppers, jalepenos
- Mix regular pizza sauce with bbq sauce
- Use mozzarella and jack cheese
- Grill chicken breasts till almost done
- Grill a couple of pieces of bacon
- Put everything on crust and place crust directly on grill until done
- DELICIOUS!

[docellis]

i made chilean sea bass, tuscan risotto and brussel sprouts tonight. i can't get enough chilean sea bass. it is stupid. i can't stop.

[Freed Roger]

Brussel sprouts, where have you been all my life? -busted apart and chopped a bit, blanched lightly in olive oil w/ garlic, minced onion salt and pepper.

[planet planet]

Quick shout out for my friend's soup/bread pickup and delivery business. She makes new homemade soups (by the quart) and breads weekly (also pizzas) and delivers within the STL city limits for reasonable prices. I can vouch for the the mega deliciousness. Check out her blog http://tinymontgomery.blogspot.com/; all you have to do is email her your order when she posts the soup of the week.

[heyzeus]

My dad was just featured in an article in the Post Dispatch about his BBQing.

[redbirdjazzz]

My dad was just featured in an article in the Post Dispatch about his BBQing.

That looks like an awesome recipe. I'll have to try it sometime.

[Radbird]

My dad was just featured in an article in the Post Dispatch about his BBQing.

This one?

Lil' Mickey's gets bigger but keeps its soul

[JL21]

I'm guessing it's this one. It looks excellent:

http://www.stltoday.com/lifestyles/food ... 41c47.html