molecular gastronomy.

yes yes, i am aware that molecular gastronomy is officially out, or has been out for such a long time it is officially back. foams and little weird droplets of unfathomable stuff appear on plates everywhere, and that's just not cool, right? ('that' referring to being everywhere, not the droplets themselves... english 101, where are you when i need you desperately?) well whatever, and good riddance of thinking cool, i say. i still want to get a reservation at el bulli and experience the art of cookery/chemistry by ferran adrià.

in the meanwhile, i intend to get a book of el bulli recipes and start my own experimental kitchen lab. therefore, i hope someone in or visiting the nyc area gets me this kit from dean & deluca. hint hint.