I want to know more about that thirty hour burger… and then eat one.

Brian R. on June 26, 2011 at 7:58 pm

Wow. That was so cool. I’d love to try that pea butter.

I am wondering why the book is so exsy thou’. Maybe because it took so long and the budget was huge?

DS you have an awesome eccentric and ecclectic style. You love interesting and fun stuff and are never boring. 😀

Skunky on June 26, 2011 at 8:29 pm

With all the frozen gourmet food available these days – why would one want to dine in a high-priced restaurant? You can be a royal foodie every night of the week on a shoestring budget!

NormanF on June 26, 2011 at 8:29 pm

I love Mad Scientists. I fancy myself as one sometimes.
I enjoy a scientific approach to anything from religion
to…well, food. Elton Brown is my favorite Chef. To get into the depth and detail, the how and why of different foods instead of just basic recipes and cooking istructions, it’s what makes a great Chef.
This madman, with all his money and resources, takes it to the next level.
$625 for the cookbook? For a pro Chef, I’m sure it’s worth it.
If you can afford a centrifuge 🙂

theShadow on June 26, 2011 at 10:29 pm

Pretty cool stuff; but the best thing about it is that he used his own money and not tax money.

wanderer on June 26, 2011 at 10:31 pm

Very, VERY interesting. Thanks for the posting. Oh… Amazon has the set of books for about $478… if you are interested (http://www.amazon.com/Modernist-Cuisine-Art-Science-Cooking/dp/0982761007/ref=sr_1_1?s=books&ie=UTF8&qid=1309142486&sr=1-1). May have to see what it has for a pretzel recipe since so many that I’ve tried (including Alton Brown’s) just don’t turn out tasting that great.

pats on June 26, 2011 at 10:50 pm

If you know what you like, envision what you want, and work hard enough to get it, you don’t need to pay 600.00+ for a cookbook.

Cooking good food is in the eyes and tastebuds of the beholder. We don’t need no centrifuges or blast furnaces to create awesome eats.

Just tune into Epic Meal Time on YouTube.

That being said, if I could budget myself real tight… you get the picture.

The Reverend Jacques on June 26, 2011 at 11:29 pm

No shocker this is in Seattle, but let me say this…food science has been taken to a whole new level here.

Bob Porrazzo on June 27, 2011 at 3:37 pm

The cuisine is cool, but Nathan Myhrvold is a scumbag, one of the world’s biggest patent trolls, who makes a living out of extorting exorbitant settlements from unsuspecting software developers who step in his company’s acquired IP and overreaching patents (they don’t produce any knowledge, just abuse it).

Luis from Mexico on June 27, 2011 at 6:39 pm