LASER CUISINE: The Art of Food Hacking

Laswer Beams, test tubes, and Binford Blenders.

Scientists and Computer geeks have officially entered the world of culinary cuisine, and we all know that this can only lead to great and marvelous things. And now they have. As a nerd who loves food, I have come across a group of fellow-nerds (though more knowledgable and professional in both fields) who have taken the culinary arts to the next level. They call themselves 'Food Hackers' and they make high-tech geek cuisine.

Welcome to the future of food. There is a new movement in the art (or science) of good eating, and it is called Molecular Gastronomy. Based out of San Francisco, these once Computer Hackers have now aimed their motherboards to the world of food. Their idea is to create dishes based on the molecular compatibilities of foods. (ex. Mango's and Pine or Mushrooms and Pears)

A food hacker will have one card in his recipe box -- a Periodic Chart.

So many times the common non-hacker will cook while being foolishly driven by taste or texture, color or smell. Preferences such as these blindly limit them (not me) to chemically unhealthly choices for breakfast, lunch and dinner. Luckily, Food Hackers tap into the periodic table to save you from your ignorance.

Food hackers computerally breakdown the chemical make-up of fruits, vegetables, desserts and meats. They then regroup them according to molecular structure (say goodbye to the food pyramid).

According to this new idea, meals based on common molecular structure will be healthier (and better for you), possibly taste better (as they tap into a new dimintia of cognital and palatial bliss), and in the end allow your body to more efficiently break down and process the food we eat.

For example, all of my life I have been eating Snicker's Bars because of the smooth blend of caramel, peanuts and chocolate (and nuget). But this has come to an end. Dorkbots (as they also call themselves) have discovered that Oyster's are the next closest food in moleculare make-up to that of chocolate. A new slogan could perhaps go like this: "Hungry? Eat an Oyster Bar", or maybe: "OYSTER-BAR, find the pearl in your candybar" (but unfortunately oysters dont have pearls, who knows, there are plenty of slogans to be had).

But that's not all, Food Hackers do much, much more. Science has allowed many new methods to cooking, freezing and lazerbeaming your food. Most of the recipes require liquid nitrogen-cooled food, and use steak-flavored cellophane. They have even developed a 'meat glue' which will seamlessly bind a porterhouse to a chicken breast. Finally, a glue that I can use on chicken and beef, no more toothpicks. But for all of you that love a breakfast dessert, you have to try the bacon & egg ice cream.

This all may sound weird, but if the creator built them the same, we should eat them the same.

Welcome To All

THE RUMBLER.
A new name and face for the life of Judson.
Customer, fanclub and family questions:

Fanclub: Why did you switch from 'Wordpress' to 'Blogger'?
Mr. Rumble: Wordpress was great but just didn't have my interests at heart. And because Cblakes convinced me to switch. It really only took one phone call. Thanks Cblakes.

Fanclub: Can we expect movie reviews along with awesome restaurant reviews?
Mr. Rumble: Yes. I will break down and analyze feature films, past flicks and movies which I feel will have the most impact on my fanclub. Of course my reviews will always be supplementary to Cblakes, whose reviews can be found at cblakes.wordpress.com

Customer: Are the home-brewed root beers ready to hit the market?
Mr. Rumble: No. Stop asking. The design is in pre-production. That is all you get for now.

Fanclub: Will we ever get to know your real name?
Mr. Rumble: For those who have been a part of the club for the first two decades will already have the answer to that. And the fact that you have to ask shows me that you are not a real fan.

Family: How long will you be living in San Diego?
Mr. Rumble: Thanks for giving away my location. I will be in San Diego at least 300 more days or until TJ leaves me or I get married. TJ is planning on marriage by January. He has some company event to which he can take a 'spouse'. I guess I am chopped liver.

Fanclub: Who is TJ and why does he get to live with you?
Mr. Rumble: TJ stands for Todd Jacob his last name will remain anonymous. He is my roomate and he manages my electricity, television, and utilities. He also supports Franklin Covey planners. TJ gets to live with me because we have a lot in common. For a complet bio of TJ please refer to TJdavis21@gmail.com

Family: Your birthday is coming up, what can we get you?
Mr. Rumble: Please refer to Target and Bed, Bath and Beyond for registries.

Fanclub: Please tell us about your niece and nephew.
Mr. Rumble: You never cease to amaze me. You are right, I now have a niece and a nephew. I also have a cousin-niece and a cousin-nephew, who all make me very, very happy. I will include some pictures of Mary and Baby Lucas.














Whoops. This is actually LUPE, Lucas' predecessor. Great photo of The Family Blakesley















Em, baby Ben, and Mary in Wisconsin.
____________________________________________________________________
Mr. Rumble: Fans, Customers and Family, thanks for the questions and I look forward to next months forum. Till then.

Delicious isn't free, but it does come with two sides

PHIL'S BBQ - Voted San Diego's Best, and by me

Question: How do you know when your food is really, really good?
Answer: When your KCBS-sanctioned ribs require a roll of paper towels, a handful of toothpicks and a rib's worth of meat stuck in your teeth (and of course if the booth next to you is full of female tuckers).

So I say that Phil's Half Rib Dinner for $12.95 is really, really good.

Fact: Phil's BBQ uses about ONE TON of BBQ sauce a week.
Fact: Phil's BBQ sells a whole lotta pork.

Judd's Experience:
On my first encounter I waited outside in the long line,ordered my half slab and agreed to fries as my two sides (A little heads up, the ribs came out on top of the fires, if you like them soggy then you are in luck if not, as I do not, then ask for your sides in separate containers). The bright side to the ribs on top of the fries is that they are drenched in BBQ sauce (which will have to replace the beloved fry sauce for the time being).

Based on APPEARANCE, TASTE, and TENDERNESS, Phil's BBQ got four thumbs up. Both APPEARANCE and TENDERNESS get a 'thumb' a piece because the ribs were a dark, rich mahogany and it took limited tussle to get that wonderful meat off the bones.

As for TASTE, the score is doubled (because eating is twice as good as looking). Phil's second generation BBQ sauce creates a sweet blend of hot and tangy which complements the smokiness of the meat. (I actually have no idea what is in the sauce or how to describe it, but I thought hot, tangy, and sweet might work as proper adjectives). Go to Phil's, get their ribs.

When you all come to visit I will take you there, cause $12.95 can buy happiness.

Special thanks to:
PHIL'S BBQ, for letting me eat there.
4030 Goldfinch Street
San Diego, CA