Ground-breaking chef maximises publicity in order to make a living. DISCUSTIN.
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Anyway, this is an interesting pivot from āmost good chefs could do the sameā, but utterly fucking irrelevant I have to say.
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To be fair, have you read the Mugaritz book?
My point was ā14 years agoā His shtick is old hat.
Apologies I missed the 2005 bit. I often struggle with numbers in text.
I donāt think that people actually cook the stuff in the books do they? Itās merely aspiration and impressing those that see your collection. A bit like watches really, but much cheaper.
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Youāve been posting some very sensible observations recently. 
New meds? 
Christ, if you think that then I certainly need stronger ones!
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Interesting, what made you think of using black cumin?
I like the wild Mexican oregano in my chilli
I tried Persian dried limes powdered in mine and it worked really well. Dark beer, tequila and cointreu.
Love a bit of chilli faff.
I have a bunch of different Mexican dried chillies to use up, might have to do a batch soon.
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Me too!
The last one I made I used brisket, pork shoulder and Mexican chorizo. I quite like the low down power that a mixture of trad chillies produce and I also put in a Carolina Reaper. Chipotle is important. I also quite like the citrus zing of a couple of fresh scotch bonnets floated on the top. A dessert spoonful of marmite is a good thing I think coz umami reasons. I have a bag of MSG and a smidge of that will be going in the next one. Itās annoying that my kids havenāt got to the stage where they can enjoy hot flavours yet, other wise Iād make more.
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Heās done quite a bit since then. If you look at Dinner at the Mandarin Oriental, itās largely driven by research into very old recipes (think 1600s, not 1920s). Also, compared to Harold McGee (whom he learned a lot from) and Nathan Myhrvold, heās really not pushed the obsessive stuff that far in terms of research. I think people who want to get angry at someone attempting to push some food boundaries towards something better are a very strange breed indeed.
His recent comments about female chefs however are absolute dumpster-fire trash, and I really loathe him for making them.
It rather depends on the direction of their āpushā.
See: gels / foams and CO2 globules for the wrong direction.
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No, thatās a matter of preference. Iām mostly just trying to distinguish from wrong direction such as shittier animal welfare in order to boost production, or get more water into bread.
I think half the problem is that people view it next to everyday eating, and I donāt think itās ever intended to be that. Itās an adventure for the senses, rather than a matter of basic nourishment or practical achievability.
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you are wrong, pushing in the direction new flavours, textures and surprises is innovative.
Imagine an onion sphere exploding to release a Marmite foam
All that aside, he is a hoofing great bell.
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Err what? 
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Yes, just imagine that. 
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Or if youāre Heston Stupidface - 
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Mushrooms? I see no mention of mushrooms in this thread.