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."
--
modom

ambitious when it comes to fiddling with meat

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

On Jan 7, 2:14*pm, "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."
> --
> modom
>
> ambitious when it comes to fiddling with meat

modom,
Thanks! I have bookmarked that site. Caught Heston Blumenthal on The
Splendid Table and spent a looooooooooooong evening surfing molecular
gastronomy. I'm hooked. It's great too because I'm rarely itching to
eat this stuff. I like looking at the pictures. I guess that really
makes it "food porn".
Lynn in Fargo
Gotta read Blumenthal's book (not buy it, just read it!)

On Wed, 7 Jan 2009 15:48:30 -0800 (PST), Lynn from Fargo
> wrote:

>On Jan 7, 2:14*pm, "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."
>> --
>> modom
>>
>> ambitious when it comes to fiddling with meat
>
>modom,
>Thanks! I have bookmarked that site. Caught Heston Blumenthal on The
>Splendid Table and spent a looooooooooooong evening surfing molecular
>gastronomy. I'm hooked. It's great too because I'm rarely itching to
>eat this stuff. I like looking at the pictures. I guess that really
>makes it "food porn".
>Lynn in Fargo
>Gotta read Blumenthal's book (not buy it, just read it!)

As Christine knows, I'm fascinated with molecular gastronomy, too. I
spent way too much time a few nights ago in the chatroom listing the
names of various bites from a dinner at El Bulli I'd read about.
Luckily everybody was patient -- at least on the surface.

Chris's take was that is somehow lacked soul, and this blog appears to
agree with her. So it seemed likely she'd enjoy the blogger's take on
another kind of chef, one who engages ingredients on a physical, not
"theoretical" plane in the kitchen.
--
modom

ambitious when it comes to fiddling with meat

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

>http://skyfullofbacon.com/blog/?p=127

Sky has a blog now? Wowza, sky... I didn't know! When did this
happen?

<You know I'm just kidding our skyhooks>


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West