cool videos from noma

[bieniek]

That garum is friggin disgusting and I honestly don't see any purpose for it in the real world other than shock value.

The first thing coming to my mind.

The next is I totally agree. Innovation is very cool, lol, just like stuffing duck breast with lobster mousse was back in the days.

Just like perfectly executed steak [like its so easy huh?] isnt good enough.

Trends come and go, good food stays

[Justin0505]

Really interesting stuff. I think that people have really ridiculous paradigms concerning food: why is eating a bug more gross than eating a mammal? Why is fermenting moldy, blue dairy normal and fruit or legumes weird?
Is what these guys are doing too involved and too far out of the norm to make it into "normal" restaurants, yeah, maybe. Might it taste terrible? Yes, but I'm sure it's interesting and I'd certainly like to try all of it.
The first time I had uni, it was a less-than fresh piece. WOW was it bad: slime, oozy, gooey texture, and an over-whelming cacophony of flavors. At the time, I describe it as one of the most complex things that I have ever tasted, more individual flavor elements than I could identify or process, and every one of them horribly unpleasant. As bad as the experience was, it was also fascinating and memorable and a couple years later I decided to try it again, hoping that it would be better, but actually not afraid of reliving the previous experience. Well, the 2nd piece was very fresh and very delicious and one of the most pleasant taste experiences that I've ever had, but I think that the duality of the two experiences and their equal significance is fascinating.

I feel stuff in the videos/ this type of "edge play" is like going to the moon or a crazy Milan runway show: it's not about being practical or a specific real-world application, its about going so far past of the normal paradigms that perhaps is starts to expand mainstream comfort zone just a little.

[brainsausage]

Really interesting stuff. I think that people have really ridiculous paradigms concerning food: why is eating a bug more gross than eating a mammal? Why is fermenting moldy, blue dairy normal and fruit or legumes weird?
Is what these guys are doing too involved and too far out of the norm to make it into "normal" restaurants, yeah, maybe. Might it taste terrible? Yes, but I'm sure it's interesting and I'd certainly like to try all of it.
The first time I had uni, it was a less-than fresh piece. WOW was it bad: slime, oozy, gooey texture, and an over-whelming cacophony of flavors. At the time, I describe it as one of the most complex things that I have ever tasted, more individual flavor elements than I could identify or process, and every one of them horribly unpleasant. As bad as the experience was, it was also fascinating and memorable and a couple years later I decided to try it again, hoping that it would be better, but actually not afraid of reliving the previous experience. Well, the 2nd piece was very fresh and very delicious and one of the most pleasant taste experiences that I've ever had, but I think that the duality of the two experiences and their equal significance is fascinating.

I feel stuff in the videos/ this type of "edge play" is like going to the moon or a crazy Milan runway show: it's not about being practical or a specific real-world application, its about going so far past of the normal paradigms that perhaps is starts to expand mainstream comfort zone just a little.

Couldn't have said it better myself. Nice post.

[bieniek]

Really interesting stuff. I think that people have really ridiculous paradigms concerning food: why is eating a bug more gross than eating a mammal? Why is fermenting moldy, blue dairy normal and fruit or legumes weird?
Is what these guys are doing too involved and too far out of the norm to make it into "normal" restaurants, yeah, maybe. Might it taste terrible? Yes, but I'm sure it's interesting and I'd certainly like to try all of it.
The first time I had uni, it was a less-than fresh piece. WOW was it bad: slime, oozy, gooey texture, and an over-whelming cacophony of flavors. At the time, I describe it as one of the most complex things that I have ever tasted, more individual flavor elements than I could identify or process, and every one of them horribly unpleasant. As bad as the experience was, it was also fascinating and memorable and a couple years later I decided to try it again, hoping that it would be better, but actually not afraid of reliving the previous experience. Well, the 2nd piece was very fresh and very delicious and one of the most pleasant taste experiences that I've ever had, but I think that the duality of the two experiences and their equal significance is fascinating.

I feel stuff in the videos/ this type of "edge play" is like going to the moon or a crazy Milan runway show: it's not about being practical or a specific real-world application, its about going so far past of the normal paradigms that perhaps is starts to expand mainstream comfort zone just a little.

Living in Thailand Ive eaten some bugs, some tried to eat me, nothing really shocking. Or special.

Would I eat a grasshopper again, when hungry? Yes.
Would I eat old stinky grashopper, when hungry? Yes
Would I like to think about eating grashopper in Michelin standard? ...

Saying something is new and different you must have been eating all of the worlds foods already [the delicious kind]. That is totally OK, if little eccentric.

I prefer to just get good piece of steak/fish, which is god damn hard to come by these days, at least where I am. I would also like to mention I really want the garnish to compliment and highlight my meat/fish, and I want to feel like there was tens of hours put into the dish, and its well thought out.

Everyone now seems to pickle the shite out of cauliflower and eat raw betroots.

Do I want to say its bad to experiment? Not at all, but does this bring us new delicious food that will become classic or just new gimmicks?

[maxim]

will not comment, only trow one more video from noma



and here why they do that stuff:

[maxim]

on second video go to 11:22, very good point there