Word: adri
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...kind of criminalization of libel and other media misbehavior that is built into Venezuela's law. But opponents call her law a desperate gambit to recoup her waning clout and win re-election in 2011 for herself or her husband and predecessor, former President Néstor Kirchner. Adrián Ventura, a columnist for the Buenos Aires daily La Nación, wrote last week that Fernandez "has started to unveil a true systematic policy of violation of freedom of expression. We are on the same road" as Venezuela...
...most radical approach. Chef Angel Palacios emptied eggshells, then filled them with spherified scallop coral made to look like yolks and gelatinized algae broth with the slippery, translucent appearance of albumen. "We wanted to pay tribute to Ferran," said coach Paco Roncero in reference to famed molecular chef Ferran Adrià. "And we also wanted something transparent to show off the scallops...
...Angel Palacios hollowed out whole eggshells, then filled them with spherified scallop coral, made to look like yolks, and gelatinized algae broth that had the slippery, translucent appearance of albumen. "We wanted to pay tribute to Ferran," said coach Paco Roncero in reference to famed molecular gastronomy chef Ferran Adrià. "And we also wanted something transparent to show off the scallops...
...Still, what else are you going to call it? In an effort to move away from the dreaded 'molecular,' in 2008 Adrià embraced a new name, coined by Catalan journalist Pau Arenós: "techno-emotional." The term was received with relief among some chefs desperate for a more lyrical description of what they did and derision among the better part of the food-writing community; this year, it got no traction at all. Instead, Adrià opted for 'scientific gastronomy,' while McGee, arguing that all cooking involves scientific processes, made a plea for plain and simple 'gastronomy...
...suitably scholastic detour into the origins of the phrase "molecular gastronomy," (McGee maintained that the term was born at a scientific conference in the early 1990s in an attempt to make inquiries into cooking sound more impressive; physicist Cassi suggested that he coined the phrase some years later), Adrià urged the audience to, essentially, chill out. "If we keep seeing science and cooking as two Martians coming at each other with test tubes, we all lose," he argued. "We have to normalize the relationship between them." A few hours later, as Elena Arzak demonstrated sauces that change color...