Tuesday, May 12, 2015

Cuisine moléculaire

That's what this reminds me of. Whenever I hear of "molecular cuisine" I think of foam. Whoever the genius was who invented selling tiny balls of air for huge amounts of money, well, he or she is probably retired and living in a villa by now. Of course, molecular gastronomy is much more than foam, but I'll never shake that image. I have never been to a restaurant famous for this style of cooking (I'm not a wealthy guy), but I have noticed more economical restaurants adding foam to dishes. I'm not a fan.

The foam of a froghopper nymph (or spittlebug), I think. Details: f/5.6, 1/320sec, ISO-320.

I succeeded in downloading a trial version of Lightroom on Monday. Now I have to learn to use it before it expires in thirty twenty-nine days. This is another photo that I processed from the raw format using Photoshop.


  1. The chef you are referring to is Festering Blooming Irriot...
    aka. Heston Blumenthal...
    of the Fat Duck Restaurant...
    three star Michelin...
    he's laughed at by most of the British population...
    but with the money he makes, he laughs back....
    waving a wad of crisp £20 notes under your nose!!

    The new venture... Dinner by Heston... http://www.dinnerbyheston.com/
    has some sample menus... click on Menus...
    with prices....
    Sea Foam?
    Wot's that!!
    Fresh surf off the beach?
    There are hardly any of those safe to swim in, healthwise!!

  2. When we lived in Pennsylvania (in the middle of the woods), certain times of the year the pine trees would be so full of the spittle bugs one would think it was raining when you walked through the pine trees. Ah, memories.

  3. Spittlebugs love our garden.
    And I love your photos.

  4. Fantastic detail! I'm with you on foam in food. It puts me off of a restaurant if foam is involved.


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