Just a note, saw Ferran Adria speak at the NYPL on Fri night. After a season of listening to politicians talking shit, listening to this chef (even through a translator) talk about his method and his goal was inspiring as hell. He was talking about something REAL and authentic from personal experience.
Harold McGee was also on the stage and he made a great point about what is called molecular gastronomy--controlled dependable production of ice cream is a relatively recent event. Why shouldn't freezing coconut or alcohol using nitrogen be part of cooking?
There is more to say about this and a lot more pondering about this... If and when the audiocast is posted I will link to it.
