molecular gastronomy is a very intriguing topic for me. mixing up textures and flavours and the food stauts quo; snail icecream, melon spheres etc. i read all i can about the fat duck and el bulli and the crazy shit they get up to. i think it's beyond me, however it's interesting to read from a wtf perspective. however one of my regular food blog reads had a pretty easy one; donut soup . pretty easy, fry up some high quality doughnuts steep them in some milk and water, add some more donuts and then blend the hell out of them (that's the abridged version). so on one of my london work trips i went to krispy kreme (i said high quality) and made it. it's sweet, it's thick, it's donutty and delicious...
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