“Molecular Gastronomy” can blow me! Give me simple, fresh ingredients and quit f*cking with my food.Some comments on this article reflect my views on the subject.
"I would never pay good money to eat chemicals at a fine restaurant. I can do that easily enough at home, thanks to Kraft." — DocChuck
"Synthetic compounds aren’t great,
They portend an uncertain fate,
Though the taste may be fair,
Little nourishment there,
And you may put on synthetic weight!" — Larry Eisenberg
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