Cool Experiment Forthcoming

So Martin Lersch has cooked up a cool and unconventional experiment over at blog.khymos.org. Chocolate Tagliatelle with Parmesan Cream sounds like a nifty Italian-inspired molecular gastronomic treat. Savory chocolate dishes are not something I've played with, but they are something I've always had on my list to do. So in addition to the growing list of "recipes I want to try", I'll have to get out the lab coat and mess with this one. Thinking of adding a textural element to the cream, possibly finding a complementary protein element, and guessing at a solution to the need for acid he mentions.

On a related note, I simply have to pass along the very comprehensive list Martin put together on Hydrocolloid recipes; a ton of foams, cremas, gels, and the like can be found within this tome I was so happy to find. The recipe collection can be found here. I lack Martin's scientific Ph.D, but share his inquisitive nature in looking at new ways to make food. As Hervé This says (yes that's somebody's name, a very cool somebody in the world of molecular gastronomy), a good meal takes 3 things: love, art, and a technical component. I guess that leaves the door open for me to conduct some gastronomic guesswork.