On Wed, 07 Jan 2009 14:14:46 -0600, "modom (palindrome guy)"
> wrote:

>Apropos our chat the other night about molecular gastronomy, you might
>enjoy this blog entery from Chicago:
>http://skyfullofbacon.com/blog/?p=127
>
>Two things:
>
>1. This quote:
>"But Kahan has carved out a place at the very top of Chicago’s dining,
>with Blackbird and its siblings Avec and The Publican, while rejecting
>that kind of food for art’s sake. Rejecting the idea of treating an
>ingredient as mere paint on some larger canvas that exists in your
>mind.
>
>Kahan’s father owned a smokehouse and a delicatessen, so quality
>ingredients have never had the sort of theoretical nature for him that
>would allow you to treat them with such abstraction. He grew up among
>the kind of customers who gave each piece of meat or fish the gimlet
>eye before begrudgingly accepting it, and he still has relationships
>with some of his father’s contemporaries that are rooted not in being
>a James Beard Award-winning, Food & Wine 10 Best chef, but in being
>“Bobby Kahan’s kid.”"
>
>and 2. The blog's name is "Sky full of Bacon."

Thanks, Mike.

I have bookmarked this site.

My brain isn't quite awake yet, as I just got up. And getting ready
to head back to work in a few hours.

Christine
--
http://nightstirrings.blogspot.com