301376 Sat Jan 21 10:53:49 -0800 2006 2 27 General Chowhounding Topics 0 1680134 I recently returned from Europe and the foam is everywhere. It is taking over the world--worse than kiwi in the eighties. It was fun, but now it is just boring and even the greatest chefs like robuchon and ducasse have fallen prey. I shudder to think what will happen when I go for breakfast at my favourite greasy spoon and they hve turned the bacon fat into foam. So lets hear from you guys. Pro, Anti or indifferent. Sat Jan 21 10:53:49 -0800 2006 0 fai jay (fai jackson) 1 1680139 I've had foam only once, at Jean-Georges in Manhattan, where it is used in one (and only one) dish (photo below), to marvelous effect. Arctic char sashimi in trout eggs, lemon foam, dill puree and grated horseradish, with char cracklings -- it was wonderful. If foam were used in every meal, I would, like you, say "Enough of the shaving cream already!" Image: http://www.blacktable.com/images/0411pics/jeangeorges/arcticchar.jpg Sat Jan 21 12:27:27 -0800 2006 1680134 0 Brian S 1 1680161 I'm not a big fan of foam. I think it was really interesting when it was first used, I'm all for inventiveness in the kitchen, but it's not exactly the world's best texture. And it's not exactly all that creative anymore so I say retire the foam. It's become boring to me. Sat Jan 21 16:27:06 -0800 2006 1680134 0 Morgan