Brian was experimenting with his molecular gastronomy kit and made a fun dinner for us. We started out with a "complement from the chef" which was Pop Rocks in green chile foam. Here we are tasting it.
The sizzling sound was even captured by the camera perfectly. Green chile stew on a spoon. That's what I was going for. I think people served this at a restaurant would have fewer reservations and might just enjoy something new that is more sensory than they are used to.
I just had a follow-up idea: pop rocks and coke. Similar problem, except that you'll have to eat it pretty fast. I think it would work if the coke was left out over night so it went flat, then you could re-foam it.
The sizzling sound was even captured by the camera perfectly. Green chile stew on a spoon. That's what I was going for. I think people served this at a restaurant would have fewer reservations and might just enjoy something new that is more sensory than they are used to.
I just had a follow-up idea: pop rocks and coke. Similar problem, except that you'll have to eat it pretty fast. I think it would work if the coke was left out over night so it went flat, then you could re-foam it.
b33j0r 2 months ago