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Does the word "foam" on a menu make your lips curl up?

I am sure the purpose is to add a depth of flavour, but it just looks watery and un-appetizing to me. Anyone else feel this way?

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  1. Absolutely! It completely grosses me out - it just looks like spit to me.

    2 Replies
    1. re: gmm

      Exactly! I could not think of what it reminded me of (but I am good at blocking out gross stuff ) but you hit it on the nail, exactly like spit. Thanks.

      1. re: beekeroc

        Same thoughts here. I saw it on top chef and iron chef for the first time and don't understand the appeal.

    2. no. i've had a few that were brilliant.

      3 Replies
      1. re: thew

        thew - I am with you, done well they can be very good.

        I can't really understand the knee-jerk reaction against them (or El Bulli): is it a fear of the unknown? Or bad execution by copy cats?

        1. re: PhilD

          Bad execution, Phil. Count me in to the knee-jerkers club.

          1. re: PhilD

            Definitely bad execution. Foaming should only be practiced by those with a license of some sort.

            And there's nothing wrong with having a knee-jerk reaction to a texture you dislike. I love okra, slime and all, but I know many do not, and that's fine.

        2. I know that many people think this molecular gastronomy is great..I just think the El Buli type of creation just "too much, and trying wayyyyy too hard".

          I don't get it, and it looks like snail foam. *LOL*

          1 Reply
          1. re: Honeychan

            Anthony Bourdain's take is spot on. Not a direct quote, but he says such things as molecular gastronomy are not about food but about how smart the chef is and how pretty the plate is.

          2. The latest chi chi food trend that makes me slap my forehead. The last thing that got my goat was stacking food in a cylinder. Why?

            1. No. And since approximately .01% of restaurants have foam on their menus, I can't imagine this is much of a problem for anyone.