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The future of cuisine?

the_exilethe_exile Kupo!
in Zocalo v2.0
[url]http://www.nytimes.com/2005/02/03/technology/circuits/03chef.html?ex=1108098000&en=757f7acf7101f518&ei=5070[/url]

Comments

  • The Cabl3 GuyThe Cabl3 Guy Elite Ranger
    No, personally I like seeing & feeling the texture of what im eating & also getting the proteins & carbs I need from real food. Sure Id try it but I like to cook the old fashion way. Besides each cook has an individual flavor to their dishes I think you'd lose that this way.

    Interesting idea though. It might be for those who want to take less risk & experiment on a food. Maybe broccoli wouldn't be that bad afterall ? :D
  • sleepy_shadowsleepy_shadow Ranger
    Would your remark imply that... not every person appreciates broccoli?
    How could that *possibly* be?
  • croxiscroxis I am the walrus
    brussle sprouts are worse
  • TyvarTyvar Next best thing to a St. Bernard
    As long as nobody messes with my steak and burgers Im fine..

    If they do, well I'll add some Soylent Green into the mix :P
  • Random ChaosRandom Chaos Actually Carefully-selected Order in disguise
    Whee. Read about that the other day. Some people are nuts :) purple
  • The Cabl3 GuyThe Cabl3 Guy Elite Ranger
    Brussel Sprouts are great! Well breaded anyway, its hard to do & they are a bit greasy but I think they taste FAB!
  • PSI-KILLERPSI-KILLER Needs help
    Probably in a few years they will find out the ink causes cancer and the Chef will get sued out of existance.
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