A geek’s gotta eat

There are many advantages in being married to a geek. Just one is that I never would have seen this interesting article in IEEE Spectrum, since that engineering, computer and technology magazine isn’t at the top of my reading list. “Molecular Gastronomy Goes Industrial” talks about how chefs are using technology from the mundane food processing industry on high-end ingredients like lobster.  There’s a combination liquid nitrogen freezer (the darling of the molecular gastronomes) and Cryovac sealer. Even a sous vide for home use – at a mere $449. A most interesting note is the New York bartender who uses a tabletop dehydrator to make Kahlua-soaked Rice Krispies for a breakfast-themed White Russian. Snap, crackle and pass out?