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Daily Archives: January 29, 2010

Molecular gastronomy costs German chef his hands

Blumenthal-Style Chef Blows Off His Hands

10:44am UK, Tuesday July 14, 2009

A German chef has blown off his hands while experimenting with a Heston Blumenthal-style cooking technique.

The man, identified only as Martin E, was working on a recipe involving liquid nitrogen when there was “a huge explosion”, according to the Berliner Morgenpost.

One of the 24-year-old’s hands was instantly torn off by the force of the blast, while the other was later amputated in hospital.

Read the rest of the article at Sky News here:

Yes Chefs, this should be an object lesson as to what happens when you start tampering with the sub-molecular bonds that hold our universe together. Are you trying to destroy the world? Does playing God make you feel powerful? Do people really want fake sunnyside up eggs that are actually carrot yolks and whites made from coconut and cardomom? I mean really??!!??

Just in case some crazed molecular gastronomist wants to come throttle me with garotte made from corn silk and hemp, I’m just kidding. Just be careful out there kids. Heed what Frank Zappa warned, “You could die from the danger/Of the dangerous kitchen”.

Photo from

Photo credit Case Laredo

An interesting statistic on delivery and to-go food

Fittingly, just as I post my tomes on tipping on to-go food, Nation’s Restaurant News’ Breaking News page has a just published article about “convenience” being a big factor that restaurants must consider in these challenging times. So, while value has been a big new counter to the challenges faced in this economic environment, restaurants need to consider convenience as well, at least according to this article.

There’s nothing particularly groundbreaking about the study that is quoted – 20% of all consumers picked up food at a restaurant last year, while 30% of 18 – 25 year olds did the same.

What I found interesting is something unexpected – this phrase – “While the Mintel survey indicated that consumers overall are spending less on takeout and delivery,” :snip:

Perhaps the to-go boom has reached its peak.

This could certainly have implications down the road. Restaurants have retrofitted some restaurants to have whole areas dedicated to to-go. Could these become dusty caves where office supplies get stored? And what happens if a restaurant that does a lot of to-go orders loses just enough business to only justify having one person process orders but it means that the one person actually has more customers to personally deal with? Or that they lose just enough business where they have to keep two people on but both take a big hit in terms of volume since the pie that they’re splitting is smaller than ever?

Anyway, if you want to read the article at Nation’s Restaurant News, go here: