The Attack of the Vending Machine Quickfire. I was surprised the Wylie DuFresne had such a chicken-with-his-head-cut-off performance. He always seems so together. I loved watching him in Whole Foods with his buddy. They all seemed to have such a good time. I hope their charities all get decent checks.
StG
I liked DuFresne’s comment that an immersion circulator is like an oven. At one point that was a newfangled contraption too.
I’m not sure why one judge was so hesitant to try the dish. Sous Vide has been around since the mid '70s. On the scale of molecular gastronomy, this has got to be at the low end. It’s not like Wylie’s adding copper to a flambe to get a nice green flame (why anyone would do that, I’m not entirely sure). We’re talking about cooking up a chicken using a non-fire heat source. Microwaves do that too. Hell…lemon juice does that! Honestly I consider carpaccio to be an order of magnitude weirder than a chicken placed in water.
I really like the format of these TC:M programs.
When Wylie said he was doing chicken and eggs, I was thinking he’d lost his mind. It must’ve been incredible chicken, given the comments.
StG
<tinytim>
Please sir, can I have some chicken?
</tinytim>
OOPS!