Weekend Gastronomer

Seeing the chemistry sets at Blue Bottle yesterday has inspired my first foray into molecular gastronomy. I was reading a blog about how hard it is to come by the chemicals needed to make carrot juice caviar, and it turns out that the writer's mail-order supplier is only a couple blocks from my office, so I will be checking out Le Sanctuaire this weekend. Khymos seems to be a good starting point for some fun experiment ideas.

I’m hoping to host a Chinese New Year dinner party in a couple of weeks, so perhaps by then I will have devised something fun and strange to add to a couple of the dishes.

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