Molecular Gastronomy Prints

In the DNA Kitchen

"Needs a pinch of salt."

"Who had the rainforest vinaigrette?"

"Hang on - this one's a Malteser!!"

"The menu just says fried fish, but may I give you a more compelling, surprisingly lyrical description?"

Counting ribs

'Sparky, fetch me an impudent little chardonnay.'

"Vintage? What would you like it to be?"

"The chef is going to need more than just your ‘compliments’ tonight … he’s in one of his moods."

'Sorry sir, we've run out of parmesan cheese.'

"You'll love this. It's swarthy yet munificent, didactic and gregarious with hints of dogma."

'This might be the common ground we've been looking for.'

"Will you have a Sphinx?"

La Table

"Yo, Cézanne, paint faster. I need those grapes for the Madeira sauce."

"Umm ... not sure what notes you'll detect on your palate, but it'll get you ripped."

Restaurant Francais: All you can pronounce £30.

View to the Future

"You say your crème needs more Brulée?"

-'but for a full English breakfast you can't beat Blackpool,sir.'

"Vindaloo hot enough?"

"Oh, look- French! Let's try it."

'I can't wait 'til hunting is googling and gathering is calling out for delivery.'

"I feel like we are the polyester of dairy products."

'Now that's what I call a kebab... a skewer with whole pies!'

"I read somewhere that truffles are a gateway fungus."

Important Food Groups

"Hmmm... low ash content. Smells like someone switched to canola oil... wait, is that tripe I smell?"

Before/After

Menu Dating

'And if you can't find the microbrew you're looking for here, you might want to try our other store: Microbrews C to E.'

"Everything taste so divinely artisanal."

The Main Types of Cheese

Jeff soon discovered his mistake in ordering the one ton soup.

"I've never heard of it, either, but nothing ventured, nothing gained, I always say!"