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  1. #271
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    hehh crazy OK I've got the special. I'm gonna serve an egg. so I need a blowtorch, some sand paper and some plaster... and you.. go pick me some flowers !

  2. #272
    Senior Member chinacats's Avatar
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    Cool vid's Jared!
    one man gathers what another man spills...

  3. #273
    Senior Member Salty dog's Avatar
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    Quote Originally Posted by jared08 View Post
    http://vimeo.com/43629084

    incredible! simply amazing.
    To be honest, I can appreciate the effort but..................it's , ah, hmmm,,,,, someone who is overly into trends and food might try and if he kids himself enough, might enjoy it. Just my opinion. Imagination is a great thing to a certain point. But if you can sell it to the hipsters it doesn't matter.

  4. #274
    Senior Member brainsausage's Avatar
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    Nothing wrong with a little innovation now and then. 50 years ago restaurant food was pretty frickin boring. Somebody's gotta shine the light out into the darkness once in awhile...
    Today is as good a day to die as any. Except for tomorrow. I have plans tomorrow.

  5. #275
    Senior Member Salty dog's Avatar
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    For a minute anyway.

  6. #276
    Senior Member brainsausage's Avatar
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    I'm not saying rewrite the book, but far reaching concepts often leave behind new approaches to the same old story.
    Today is as good a day to die as any. Except for tomorrow. I have plans tomorrow.

  7. #277
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    i agree with both sides. I posted it more for the appreciated of his dedication, precision, accuracy, and passion... the end result wasnt all that fantastic, but he really showed something beyond the ordinary execution wise..my $.02

  8. #278
    Senior Member Salty dog's Avatar
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    Tru nuff

  9. #279
    Senior Member mpukas's Avatar
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    I appreciated the effort, but felt he was following the coat tails of guys like Achatz, but doesn't quite have it.

    I was impressed that he kept those egg yolks intact.

    Shibui - simplicity devoid of unnecessary elements

  10. #280
    Senior Member rdpx's Avatar
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    Quote Originally Posted by mpukas View Post
    I...felt he was following the coat tails of guys like Achatz, but doesn't quite have it.
    You do realise that Mugaritz is 3rd in the list of best restaurants in the world?

    http://www.theworlds50best.com/awards/1-50-winners/

    the chef worked at El Bulli back in 1993, it seems a bit disrespectful to say he is hanging on coat tails of Achatz don't you think?

    http://www.guardian.co.uk/lifeandsty...i-luis-arduriz

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