By now it is safe to assume that the world gets your general dislike of DIS MELECULAR G thang’…you have blogged up and down the highway.

Do what you will, espouse cultural eliteism and take it back, POST LIKE a NUTJOB. Its all good, but please try not to act like you are an innocent that was attacked. You may not be a troll intentionally…but you sure as hell sound like one in my experience…

PS I secretly hope the above is really your final word.

Once again, your post is so filled with misconceptions (Puerto Rico is a country), typographical madness (“…NOTHING 2-DO WITH “MOLECULAR GAAAAASTRONOMY…,”), spelling and grammar errors, and mis-quotes as to make it more effort that it’s worth to read or attempt to correct.

If your first reply was not racism, it was at least bigotry. Read it again.

In your first post, you stated that “GOOD food & GREAT food are made by GOOD & GREAT CHEFS … PERIOD!.” I simply disagreed. I believe that was within the scope of the discussion.

I’m just glad your last post was your last word on the subject.

I wonder if the dictionary he used had Crashing Bore as an alternative definition.

By the way, aside from the aggressive, belliferent tone implied in typing in caps for more than a word or so, it’s a bitch to read for the rest of us “non-combatants”. I keep having to re-read the posts to get through the “cap-spatter”, and it certainly detracts from whatever point the poster is making.

So, if this discussion is to continue, could we all just get back to (a) molecular gastronomy, (b) the quality of food in relation to the quality of the cook, and (c) no insults (academic, intellectual, ethnic or otherwise), and (d) NO MORE CAPS?!!!! Just an idea.

Thank you.

Claudia

bukigreco@aol.com

I’m sorry if I rubbed you the wrong way but I felt there was a good reason to reply to the
CLUELESS-TWIT-POST by Don Luis.

If you read the BLOG on Ruhlman it was all about ‘molecular gastronomy’ and that is a subject that I am very familiar with. Instead of Don Luis commenting on ‘molecular gastronomy’ he decided to CALL ME OUT, on a personal level, because he did not and does not like the style of my writing!! NOTHING 2-DO WITH “MOLECULAR GAAAAASTRONOMY!” … he just directed insult after insult at ME and I insulted him back!

I have followed the history of molecular gastronomy and referred in the BLOG to the most recognized food people in history (Honored Chefs like) …”Tailevent, Guillaum Tirel, La Varenne, Careme, Escoffier, Bocuse, Keller, Adria or Gurus’ of molecular gastronomy Dr.Herve This & Dr. Kurti” … and I’d add Alice Waters to the list also. Luis’ comment is only that Escoffier is dead, instead of arguing pro and con on any type of food history.

So, who is responsible for any of this …”molecular gastronomy”… there is only one answer – “Dr.Herve This & Dr. Kurti” — that is a fact and Chef of elBulli, Adrian Ferran, is the first to be acknowledged by the International Press as the BEST of the BEST. All others stand in his shadow, and Ferran owes “Dr.Herve This & Dr. Kurti”.

On his BLOG, D. Luis says, “What offends me is your (Wilbur M. Reeling) horrible writing style. It looks like you let 12 horny monkeys have their way with your keyboard … you typographically challenged individual”… so says Mr. Clueless-Luis about me – NO “MOLECULAR” ANYTHING MENTIONED, IS THERE?.

Clueless-Luis TOTALLY ignored …”molecular gastronomy”… and instead attacked me directly by saying these things:
#1 …”I don’t THINK you need to COPYRIGHT “your posts” (if that’s a LEGITIMATE copyright notice).”
#2 …”GOOD & GREAT CHEFS … PERIOD!. His answer was; … his mother is a home cook and makes good food for generations ??
#3 … I’ll admit that I’ve never been to your website, [yet he can make these opinions public]
#4 … Forget Escoffier, he’s been dead for years.
#5 … a raconteur is a person who excels in telling stories frankly, this was neither a story nor excellent [correction; raconteur = the dictionary defines it as a storyteller one who tells or writes stories...never does the dictionary mention excels and I was just telling a story ... and he didn't like it]
#6 … By the way, “Ain’t” has an apostrophe.
#7 … As Frank Zappa said, “If I want foam, I’ll go to the ocean”. (Actually, I (Don Luis) made that up.)

Never once does he mention …”molecular gastronomy”… only that he does not like me & the style in which I write. So, I think you get my point by now.

Usually, I will try and make things interesting – amusing or a little humorous on my blog or any reply on a particular subject, but this must have been to deep for d. l.

And finally on your comment: …”Claudia says: I think it was over-reacting too – and racist, quite frankly”… yes, maybe I over-reacted but there is nothing racist about what I wrote. Puerto Rico
is a tiny country and not a race of people. I did not use any derogatory terms or names. It’s like calling people that live in Texas — Texans.

QUINTESSENTIAL C U I S I N E©
Wilbur M. Reeling

PS — this is my final word on this

You should get out of Puerto Rico more often … there’s a whole culinary world out there you’ve never visited and maybe you should before you are qualified to make such “STUPID” comments. It is obvious this blog stuff ‘aint’ for you — per your BLOG-Biography & PROFILE you are a CULINARY CLUELESS TWIT.

Your comments on Ruhlman’s BLOG about me and …”molecular gastronomy”… is all WAY-OVER-YOUR-HEAD!! Why don’t you stick to your ancestor’s cocina and Mommy’s HOT PEPPERS, PAPAYA GRUEL that you’ve been eating for years? You are much better qualified for that.

As to the © symbol that you also do not UNDERSTAND — I am a ‘World Famous Artist’ and painter, as well as an epicurean raconteur. This QC Copywrite is one of many that I hold and was done to protect my intellectual property, done over 15 years ago, for the photography, books, TV shows and movies, etc. etc. that I have done for decades. It (©)doesn’t refer to any BLOG POSTING … just the crooks, like you, that would steal from others without giving credit or remuneration.

I did CLICK your BLOG to see what “you” are about, “Ms. or Mr. D. Clueless-Luis”,and we do agree that your POST …”Papaya & your Medalla, a popular beer”… will be a big hit with all your ancestor’s home-boi and culinary cocina folks interested in “Puerto Rican Hot-Pepper-Momma Gruel with Medalla Beer molecular gastronomy” Those ancestors are in line on your tiny Puerto Rican dirt street waiting for you to part with some of your Clueless-Luis knowledge.
– LOL –

QUINTESSENTIAL C U I S I N E©
Wilbur M. Reeling

“GOOD food & GREAT food are made by GOOD & GREAT CHEFS … PERIOD!.” Well, no, of course not. Home cooks like my mother, her mother, and their ancestors, have been making good food for generations, and none of them are chefs.

I’ll admit that I’ve never been to your website, and I probably never will.

Forget Escoffier, he’s been dead for years, likely because he ate foam.

A raconteur is a person who excels in telling stories Frankly, this was neither a story nor excellent.

By the way, “Ain’t” (or, as you might say, “AINT”), has an apostrophe.

As Frank Zappa said, “If I want foam, I’ll go to the ocean”. (Actually, I made that up.)

I think all of you are so far off-base here that it just aint funny!!

All of this seems to be about the “BEEN THERE — DONE THAT!” factor.

GOOD food & GREAT food are made by GOOD & GREAT CHEFS … PERIOD! We all want to eat Keller’s “HOURS OLD” veggies and ooo Beluga on top of Perigord Truffles by the bucket full because it TASTES GREAT, not because some obscure chef once added melted butter to egg yolks and sauce was borne a hundred ++ years ago. So who is responsible for any of this? Tailevent, Guillaum Tirel, La Varenne, Careme, Escoffier, Bocuse, Keller, Adria or Dr.Herve This & Dr. Kurti ??

# 1 BIG-BOY, elBulli CHEF FERRAN ADRIA, and the other lesser-boys that make “molecular gastronomy” must say thank you, and give “all credit” to Dr. Herve This & Dr. Nicholas Kurti for passing it down to them. Granted — they are making ‘FANTASTIC FOOD’ of “fuzz, foams, bubbles, smoke & mirrors” but what it all comes down to is do you want to go back and eat it again and again and again? Not from my past experiences.

My answer is no! I want to crave the deliciousness triggering a sensation of wanting another taste of a sea urchin souffle or a hot steamed Jumbo Jimmy Maryland hard crab … NOT THE FOAM THAT SURROUNDS THE DECONSTRUCTED BELUGA ooo-ASPARAGUS – WAGYU-COLIS-GILEE-SPHERE of hydrocolloids!!

Give us a break … and give us UMAMI instead of FOAM.

QUINTESSENTIAL C U I S I N E©
by Wilbur M. Reeling
epicurean raconteur
http://QuintessentialCuisine.Blogspot.com/
http://www.WilburMReeling.com

If he didn’t get his ass beaten on a daily basis when he was in high school then someone needs to start making up for lost time. Preferably his own parents.

Aside from the fact that we are now close to being on the same page, you are probably bigger than I am, and certainly better with your knife skills.

It also appears that (not surprisingly) you have access to info about patent streams that I do not. So I will shut up about it.

But there is certainly an interesting thread to be had over where and when a cook’s property rights vest. If you adapt an existing technology to food, is it protected? As opposed to a new technology created just for food? I don’t know.

Does anyone?

If you still want to slap me after you read this, I’ll assume that I have failed to communicate and move on. From your last post [I paraphrase]:

1) all cooking that takes place in a vacuumed bag submerged in water is the same process.

While fundamentally true this is not practically true.

I don’t want to rehash or expand on different physical principles exploited by boil-in-bag and sous vide but instead call your attention to the patent streams of each technology -they are not identical. The processes are different enough to require very different tools with different patents. At this writing I’m not sure if the two methods carry unique patents.

Like you, I’m not aware of any “dishes” (as opposed to methods and machines) that have been patented, and never meant to imply that there could be. When I wrote “Expect Patents soon” I was referring to methods and machines, but did not make that obvious.

Okay, don’t hurt me

I am putting on my “lawyer” doing a jury summation hat for a moment. But, as Commander Loskene said in Star Trek, In the interest of Interstellar Amity, let’s kick back for a second.

It is safe to assume for the sake of argument (arguendo in Latin) that, with the exception of a few 16 year olds who think that Ruhlman’s Jacket Photo is really hunky, the people who know who Michael Ruhlman is, let alone post comments on his blog, have more than a passing interest in food and cooking. There is a reason we are not at Rachael Ray’s site. We are safe in assuming that they understand the basic possesses involved. Some are passionate home cooks, some have worked professionally. Some have done both. I’d bet that many of us have copies of McGee in our libraries, some dog-eared. Some dog-eared and propped open on the couch to page 567’s discussion of taste receptors for a spec magazine article. Some can tell you about the time that idiot prep-cook launched the blade of a Robot Coupe into the air, and an even more idiot sous-chef instinctively caught it. (No stitches – great pain).

The bottom line is that we can safely assume that anyone reading this blog and posting here has some experience with the subject, and move on from there.

The point I tried to make, and was riffing with my new buddy Jennie about, has to do with intellectual property rights and patents. Let’s take a bottle of Emeril Legasse’s hot sauce off my shelf. The name “Emeril’s” and the phrase “kick it up” have been given trademark protection. The text on the bottle is copyrighted by the manufacturers, (who also licensed the rights to Emeril’s name, catchphrase, and picture). But, there is no patent, as anyone can make a hot sauce. Even Tabasco, who protect their rights with a vengeance worthy of Don Corleone, do not hold an apparent patent for the manufacture of their sauce.

You don’t see Eric Ripert or Alfred Portale looking for patent protection for their creativity. The only place I have seen it arise is the “MG” (or whatever they end up calling it) arena. In most cases I have seen it is not something new, but the adaptation of existing technology in a new way. That’s why I want to slap Bob del G (actually I’d rather have a beer with him!). I was talking from a legal standpoint about protecting chef’s rights, though from even a cooking standpoint I stick with my assertion, The quality of the product may vary, the cooking time and temperature may vary, the end result may vary, but, if you put something in a vacuum bag, and cook it in a liquid medium, the process is identical.

Be it LASERs or Liquid Nitrogen it is adaption, not invention.

Not to clog Mr. Ruhlman’s space, if you want to chat further, or think you know of a new cooking process, e-mail me at Scottycooks@gmail.com

Pax