Chocolat coulant

[biofire]

i've got to try this... chocolate and blue cheese!

[theRealDBill]

Heston rock, Qing and napier go eat some bacon!! lol

[majamaja3333]

*licks screen*

[Thompsyzoombla]

I am a Sous Chef in a Scottish Michelin Star restaurant. From my experience and training Blue Cheese and Chocolate really really should not be mixed together.

[djuman001]

@Thompsyzoombla good for you dude...

[djuman001]

@Thompsyzoombla thats y you r a sous chef

[HKichen]

Do you agree with the guy in the video or not?

[CafeSuave]

...really? In regards to what; flavour, chemical reasons (pH or something), food safety, or something different??

[skinjim8]

@Thompsyzoombla And Heston Blumenthal is Chef Patron of a three star restaurant in Berkshire, and is generally regarded as one of the best chefs in the world.

[HiThereIGuess]

There are no boundaries for Heston.

Guy's an effing genius :)

[MrVillaHooligan]

God i could eat that right now.

[tommyhensen]

I just made this recipe. Strange taste, I really like it though. But this is real restaurant food, don't think that a lot of people will like the taste.

[hillhulll]

amazing :D 5/5

[Fakkan]

I've tried this recipe and it's delicious. However, I like Michel Bras's biscuit shell a bit more. Here are a few tips: if you take it too soon out of the oven there's a chance the coulant will sink in like a soufflé. So check if it's done by putting a skewer in the middle and touch if it's warm. If so, it's done. This tip is from Michel Bras his own site btw.

[thomascrown559]

He is a very scientific and intelligent man. But eating his food is like licking surgical instruments after a liver transplant.

Food should be organic, fresh..The way it grows in nature. Science is the enemy of nutritious, healthy good food.

[napier995]

bullshit. science has improved what we eat since we found fire. and the distinction between artificial and natural is non-existent. all matter has been around since the dawn of time. if a chemical was put together by a man or by DNA, so long as its edible, it makes no difference. that a chemical might have magical aetiological properties because it occurs naturally is a myth. if natural=good in all cases, then we'd eat ricin. heston is a highly skilled chef with highest respect for ingredients.

[thomascrown559]

You are right. Cool Aid is FAR better than natural juice. Science wins. Sigh.

[QingTien]

...it's not like he's making fruit out of a test tube, he is using good quality ingredients and just presenting them a different way.

[p3rs0nan0ngrata]

The moment you eat anything from a farm, you've just contradicted yourself.

[qwertypenis]

Science is never the enemy. The only people that fear science are those that deep down know that they are wrong and don't want to hear it confirmed. You talk about nutritious healthy food. You wouldn't even know what nutrition was if it wasn't for science!

[p3rs0nan0ngrata]

Shut up you hippie twat.

Your food hasn't grown 'naturally' since the introduction of farming methods displaced the hunter-gatherer societies.

[thomascrown559]

I did NOT say "naturally"!

I want my steak to taste like meat. I want your blood to taste like blood;)

[p3rs0nan0ngrata]

Oh, stop quibbling over semantics, you pretentious pedant!

If you want your steak to taste like meat, eat it raw, because as soon as you cook it, you lose a lot of the flavour compounds found in raw meat, and generate a lot of new ones. When you brown it, you produce even more flavour compounds.

So, I'm afraid, you woeful ignoramus, that your steak will never taste like meat until you stop cooking it entirely.

[thomascrown559]

Ah good..Then you are almost sure to die from a virulent bacteria.

Bon Appetit!

[p3rs0nan0ngrata]

How the hell, cretin, can one contract virulent bacteria?

A virus and a bacterium are two entirely distinct entities.

Anyway, unless you cook your meat to past the well done stage (75C or over, to be precise), you run the risk of pathogenic poisoning anyway.

[thomascrown559]

Virulence (also called pestiferousness) is the degree of pathogenicity of an organism: the relative ability of a pathogen to cause disease. The noun virulence derives from the adjective virulent.

Looks like its you who is the Cretin ;)

[p3rs0nan0ngrata]

This from the one who has to quote Wiki in verbatim.

[thomascrown559]

At least I do my homework before responding.

You obviously don't You didn't even know virulent was a broad adjective.

[Guguluff]

Yes, I'm making a slide show with the quantities. Will post it soon...

[fvch21]

hi, waiting for the quantities!

[meenaboom]

Does anyone know the quantities for this dish?

[Guguluff]

Yes, will post a slide show soon, with the quantities.

[gabyallufix]

this is great, but ne1 know if there is a vid of his cocolate thing with popping candy in the bottom?

[gabyallufix]

i mean, his chocolate delice with a popping candy bottom :)

[napier995]

there was. it was posted by "postmester", but he had to take them down for copyright reasons. the recipe's in his new book - the big fat duck cookbook. £100 though...

[majamaja3333]

:drool:

i saw this show a few days ago, im s glad i was able find it here. gonna give it a go...

[nepotulusasu]

YAMY it taste goooooooooooooooooood

[Pur3p0w3r06]

my mum is also part of the RS.C :D

[123princesshailey]

this looks soo good...me and my freinds have herseys chocolate and blue cheese on top( the dressing) and we love it so it is cool tha there really is a recipe with it!!!!!! so this is amazing

[ranung2]

Chocolate dessert