Victor Sack wrote:
> Food 2.0: Chefs as chemists
>
> By Kenneth Chang
>
> International Herald Tribune
>
> These substances are helping Dufresne make eye-opening (and
> critically acclaimed) creations like fried mayonnaise and a foie gras
> that can be tied into a knot.

God! How have I lived so long, without fried mayo and rope-like foie gras?

I'll stick to real food, thanks.....

Dave