Molecular Gastronomy

The descriptions and photos of this dinner just blew my mind [via boingboing]:

http://www.howithappened.com/2007/05/underground-menu-at-lenclume.html

Kate and I had an upscale dinner last weekend where one dish featured “rhubarb caviar”.  It wasn’t actual caviar, but liquid-filled blobs of rhubarb jelly.  We were curious as to how it was made, and the above report provided a link to the answer:

http://hungryinhogtown.typepad.com/hungry_in_hogtown/2006/04/liquid_pea_ravi.html

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