"As a chemist, I can tell you that no chemical is 100 percent safe all the time, under all conditions. Even I occasionally do a double take when I hear about the ingredients in some of our foods. But our fear of chemicals – what is often called chemophobia – needs to be tempered. [more inside]
Chef Grant Achatz plates the final dessert course at Alinea. Or perhaps you'd prefer the chocolate pumpkin pie or the edible balloon? Bon appetit!
Yarchive is one man's collection of UseNET posts on the topics of Air Conditioning; Aircraft; Bicycles; Cars; Chemistry; Computers; Electrical, Electronic; Environment; Explosives, Pyrotechnics; Food; Houses; Guns; Jokes; Medicine; Metalworking; Military; Nuclear; Telephones; Physics; Risks; Security; Space mostly from a select group of authors. It has been updated several times since it first appeared here in 2001 and it never fails to sucker me in for hours every time I stumble upon it from a Google Search. [more inside]
Hervé This, dubbed the "Father of Molecular Gastronomy", is also known as the man who unboiled an egg.
DIY Food Sci: Mefites have discussed molecular gastronomy techniques such as sous-vide and famous practitioners such as El Bulli (photos) or Alinea (review), but apartment chemists are experimenting both with the chemical and the physical techniques of the pros. An anti-griddle cooktop may run you $1060, but cheaper tools of the trade can be found online or in your neighborhood health food store. Find perfect flavor and odor matches based on similar amines at Khymos.org, inspiration at Hungry in Hogtown, or learn about the common chemicals used, but don't let the Man keep you from your hot ice cream and kumquat caviar again.