Monday, November 05, 2007

"Scientists let loose in the kitchen, diners rejoice!"

Two things I can't do in my kitchen:
1- Deep fry mayonnaise
2- Make foie gras knots
But that doesn't mean I don't want to eat them. And apparently some high end chefs, notable Wylie DuFresne of NYC's WD-50, think others do to. Read about their restaurant kitchens as science labs in this article in the New York Times.

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