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Anyone else fed up with "molecular gastronomy"?

I mean sure, if I'm in Spain I'll go to the godfather.(Because why not?). But I live in NYC and have never felt the urge to spend my money on someone else's "experiments". Hence no Dufresne, no Liebrandt.(As far as I know, that's about it for New York: Chicago and D.C. are way ahead of us [or behind us, depending how you see it] in this area). And Liebrandt is easy enough to miss-- the guy gets fired more than a Tommygun in Prohibition Chicago, even after the three-star NYT review @ Compass. My postgraduate work was in art history (hence I cook as a profession) so I am well-versed in the virtues of the avant-garde in literature, art, music blah blah blah... but when it comes to dinner I'm not at all sure that I want my meal to be smarter than me.Or think that it is.
Thoughts?

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  1. Fair enough.

    I'm not even really sure what "molecular gastronomy" is, and I'm not sure I want to know. I ate at WD-50 once, and I enjoyed it. But I enjoyed it the way I enjoy something that's interesting but not necessary. It's fun to try cornbread ice cream and cucumber-flavored foam and tomato-flavored disks of gelatine. Like it's fun to eat cotton candy. It's a novelty, but I will never crave it as food, like I crave pho or meatloaf or millions of other "real" foods.

    1. What you're seeing is just the beginning...

      It's going to get bigger and bigger.

      1. Change is the only constant. Some people don't adapt well, and others thrive on it.

        1. Ah I can see it now, Applebee's introduces their foam menu.....

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