Nathan Myhrvold on Food?

[lsanderson]

The long-awaited “Modernist Cuisine” is a visual roller coaster through the current world of food and cooking tools. More Photos »
By MICHAEL RUHLMAN
Published: March 8, 2011

DESCENDING this week on the culinary scene like a meteor, “Modernist Cuisine: The Art and Science of Cooking” is the self-published six-volume masterwork from a team led by Nathan Myhrvold, the multimillionaire tech visionary who, as a friend of mine said, “decided to play Renaissance doge with food.” More

Comments

[don-fitch.livejournal.com]

Curious & interesting vegetables, of which I have grown, or am currently growing (in Southern California, where the temperature today hit 86 F.) almost all. (I can't identify the penultimate white globs, and assume that the striped beet is a carved 'Chioggia'.) All the examples are (more-or-less) root-crops that do not (IMAO) taste all that much different from the better-known common ones, but I do miss the fractal broccoflower.

[don-fitch.livejournal.com]

Okay, I'm now guessing that the penultimate blobs are truffles, which I've never tried growing.

Mind you, I'm currently heating (in a cast-iron skillet, of course) some midwestern traditional mac&cheese (elbow macaroni, cheeses, milk, & eggs) impelled by Terry Karney's LJ blog yesterday, and that's definitely not HighTechModernist. Great Comfort Food, nonetheless.

[buttonlass.livejournal.com]

The chioggia or candy cane beets are quite a bit sweeter and milder than the traditional red. The yellow beets are also less musty in flavor I think. I eat them whenever I can get them.:)

Also purple potatoes like that have a different starch profile than some others. They tend to get gummy easily and I find them best for roasting.