Food History: Molecular Gastronomy w/ Dr. Harold McGee

From now on, I will refer to weird dishes and techniques as “funky yummy time”.

"Elitist misstep"
All I'm hearing is a bunch of people mad about not being able to CAPITALIZE on capitalist type business 🤣🤣🤣
This video was great though!

I actually tried molecular gastromy alcohol Was like drinking something from a sci-fi film

"funky yummy time" is the best name for this. These guys all say they don't want it to sound elitist, yet all of their names for it sound elitist.

I would love to see an episode explaining Tex Mex food and how much ‘Mexican’ food changed on its way into the US

badiya video....

Can you give us any sites/sources about the baume egg? Apparently there's a restaurant called baume famous for sous vide eggs, and a makeup company called baume that has their product in egg-shaped containers, and there are websites about cooking an egg that you crack into alcohol..., many websites about alcohol affecting eggs with regards to human fertility... it's turning out to be a very difficult thing to google.

The "salt air" margarita made with a stable sucro foam is actually a lot of fun to make. And drink.

Sounds like something a nutrition major and a biochem major would do if they met on a Saturday night and there was absolutely NOTHING else to do

Blumenthal called 'gastronomy' elitist. Which is true, but a bit rich coming from a man who charges north of £250 in a restaurant that takes weeks to get into...

Another banger, well done

I love Justin! You're a good & beautiful man!

🥱 boring. Molecular gastronomy imho is just pretentious bs for upper middle class twits who shop at Trader Joe’s or Whole Foods. I’m not eating some deconstructed or blobby anything. Fry it, bake it, grill it ,braise it, that’s it. If I wanted my food to be art I’d just eat a bag of popcorn in a Van Gogh exhibit. I don’t want the man in the kitchen doing some kind of university level research project on my cheeseburger. Just cook it put it on the bun and serve it.
I’m sorry but I’m from the sticks and we don’t play with our food we eat it

Waaaaaaaaaait a MINUTE!!!!!!!!

Is that milk chocolate shamrocks? I want some milk chocolate shamrocks!

David Cross had an hysterical take on this in his "Todd Margaret" show. One of the dishes was a Liver Pate in a toothpaste tube, for instance.
I also like the Parks and Rec take on it concerning alcohol in which, after saying "There is no wrong way to consume alcohol", Ron had a rethink after the waiter gave him some in a gaseous form to inhale.

Very well staged, enjoyable video! I have mixed opinions about the haute-trendy-expensive side of cooking, but I was a pantry chef in the late 80s / early 90s, and yes, very annoyingly male dominated. I have no idea if it has changed, but welcome comments if anyone wants to let me know.

Manipulating the bird is what i call masturbation.

No offense but molecular gastronomy is a sign of the decadence of late stages capitalism and i love it.

Your fist references to cooks are men? You have to be kidding me…

this was such a cool video - also love that you got Dr McGee to participate!

'On Food and Cooking' changed my cooking life. Which, at the time, was my job. Awesome book.

After reading it, I never broke a sauce in my kitchen again.

I'd love to do funky yummy time with you, Justin 😜

Pretty cool stuff. And I vote for your funky yummy stuff

You say "Tastes like olives" like it's a good thing...

I have Sodium Citrate so I can make smooth cheese sauce with any cheese.

There are some places that use Molecular Gastronomy as a gimmick, but there are some legit places that are great -- like Fat Duck and Alinea.

We went to Alinea in March, I'm sad to say they don't do the sugar balloons anymore 😞 but the dessert painting is still done and is beautiful and delicious!