I've spoken a bit before about my general distrust of the professional cooking trend to deconstruct familiar dishes. The fad sees the use of foams and ices and powders. As I pointed out in that previous post, these deconstructions often add unnecessary complications to a dish and, more importantly, don't often add anything to the flavor. Related to this trend, but much less evil, is the practice of fancying-up some peasant dish for a fine dining menu. This I can get behind.
Cutting Edge Kitsch
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