New American Cuisine

[10:30] seventhswami: holy crap
[10:30] seventhswami: i cannot believe the leftovers situation in this fridge
[10:30] seventhswami: yowza!
[10:30] seventhswami: I’m bringing home a care-package if people don’t eat all of it
[10:31] seventhswami: there was a book signing here last night
[10:31] seventhswami: professionally catered

[10:32] rizznah: huh wowie
[10:32] rizznah: i love free catered food

[10:33] seventhswami: surrious

[10:33] rizznah: its like, almost the best thing ever

[10:33] seventhswami: the best part sadly wouldn’t have kept overnight
[10:33] seventhswami: they had ahi tuna with some of that saucey sauce…
[10:33] seventhswami: on fried wontons
[10:33] seventhswami: pretty killer damn fusion stuff

[10:33] rizznah: yummay
[10:33] rizznah: ive decided im really into this “new” american shtick

[10:34] seventhswami: “new” american shtick?
[10:36] seventhswami: explain thy self

[10:36] rizznah: its a type of cuisine
[10:37] rizznah: en.wikipedia.org/wiki/New_…an_cuisine

[10:38] seventhswami: ok…
[10:38] seventhswami: i’m gonna go with…
[10:38] seventhswami: “huh?”
[10:38] seventhswami: “Old World peasant dishes made from luxury American ingredients and molecular gastronomy”????

[10:38] rizznah: hahah
[10:38] rizznah: kinda!

[10:38] seventhswami: i love that
[10:38] seventhswami: i’m so using that right now
[10:38] seventhswami: on tribe
[10:38] seventhswami: in the “here for” section

[10:38] rizznah: wow
[10:38] rizznah: HAHA
[10:38] rizznah: i cant believe it said that

[10:39] seventhswami: next time you send me a wiki page explaining thy self it better make more sense than this

Tags: cooking, food

Friday, March 21st, 2008 Uncategorized

1 Comment to New American Cuisine

11 Comments add a comment

Pablo
112 Thu, March 20, 2008 – 11:07 AM
“Saucy Sauce”
Rad.

ps – page was deleted.

Swami
263 Thu, March 20, 2008 – 11:09 AM
oops. bad link. try again.

blossom
10 Thu, March 20, 2008 – 11:13 AM
man…
FUCK those scallops in the background.

Pablo
112 Thu, March 20, 2008 – 11:52 AM
OOOooohhh
“Molecular Gastronomy” – a stupid term for a rather intriguing field of food science that investigates the hows and whys and creates novel new approaches to cooking. I once read a rather in-depth article about a science-based kitchens that explore new flavors and methods of preparation utilizing chemistry, physics, and molecular biology (among other fields).

Pablo
112 Thu, March 20, 2008 – 11:59 AM
Shit, my tenses and pluralities are all fucked up.

Swami
263 Thu, March 20, 2008 – 12:00 PM
i have the same problem. too much lolcats.

friendly jen
162 Thu, March 20, 2008 – 1:21 PM
new American cuisine
Yeah its like american cooking, but like mind melded with other cooking styles Like something cajun but with an asian sauce and freshness of green or fruit

and color lots of color and contrast.

sometimes this style of cooking is to fancy for me, but it can be tastalicious

Swami
263 Thu, March 20, 2008 – 2:25 PM
i hate when my food is so pretty i don’t want to disturb it…

becky
108 Thu, March 20, 2008 – 3:10 PM
What about sooshi? Usually that’s pretty pretty.

It’s fun every once in awhile for speshul occasions. I think the whole making it fancy looking makes it more exciting visually and more of a complete sensory experience.

Swami
263 Thu, March 20, 2008 – 4:19 PM
no i LIKE pretty foods… i mean sometimes i hate to destroy it with my mouf because it IS so pretty.

Meditative food… a la “The Way of the Shaman”

oh and now that i went and read up on gastronomical molecularity… i must say, i don’t think the majority of new american cuisine i’ve had was that… precisely engineered.

I’d be really interested to try eating a gastroNOMical object someday that has been prepared with strict attention to temperatures and stuff…

kArO
231 Fri, March 21, 2008 – 12:19 AM
um, yum *droolies*