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Your idiot quote of the week

Hugh
2009-02-25 16:33:00 UTC

“why use high-quality ingredients and corrupt them with chemistry?”

- Johnathan Benno, Per Se

So, I guess you’ll only be serving raw food from now on, Mr Benno? Without salt?

(Longer blog post about sous-vide in day-to-day life coming soon – I’m on deadline on another project, which is delaying things.)

Comments

Dougal Stanton \| 2009-02-25 17:43:18 UTC If you like chemicals, you’ll love Sarah Ewing. She wrote an article in the Herald a couple of years ago which I mocked mercilessly on my old blog. She then swooped to defend herself and was revealed not to be a cynical hack but actually an idiot. Captcha: 25 Engineer! Yay!
Heather \| 2009-02-25 18:44:54 UTC Ha, I bet he only medicates himself with “herbs” and believes they’re quite distinct from “drugs.”
Matthieu Weber \| 2009-02-26 09:12:53 UTC Should we try to remind everybody on a regular basis that cooking is technically nothing else but physics and chemistry? Particularly the action of heat on most food induces chemical reactions and the creation of chemical compounds that have sometimes more syllables than you have fingers? Alternately, people should be made aware of the fact that a lot of natural products can be highly toxic (one nutmeg can kill a grown man, benzopyrenes produced when grilling meat over a flame are carcinogenic, basil and tarragon contain important amounts of estragole, which is carcinogenic and terratogenic). We should stop eating, it’s bad for our health.
Evangline_whittaker \| 2009-02-26 17:25:04 UTC cooking is what physicists do to spite biologists.

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Dougal Stanton \| 2009-02-25 17:43:18 UTC If you like chemicals, you’ll love Sarah Ewing. She wrote an article in the Herald a couple of years ago which I mocked mercilessly on my old blog. She then swooped to defend herself and was revealed not to be a cynical hack but actually an idiot. Captcha: 25 Engineer! Yay!
Heather \| 2009-02-25 18:44:54 UTC Ha, I bet he only medicates himself with “herbs” and believes they’re quite distinct from “drugs.”
Matthieu Weber \| 2009-02-26 09:12:53 UTC Should we try to remind everybody on a regular basis that cooking is technically nothing else but physics and chemistry? Particularly the action of heat on most food induces chemical reactions and the creation of chemical compounds that have sometimes more syllables than you have fingers? Alternately, people should be made aware of the fact that a lot of natural products can be highly toxic (one nutmeg can kill a grown man, benzopyrenes produced when grilling meat over a flame are carcinogenic, basil and tarragon contain important amounts of estragole, which is carcinogenic and terratogenic). We should stop eating, it’s bad for our health.
Evangline_whittaker \| 2009-02-26 17:25:04 UTC cooking is what physicists do to spite biologists.