Chicago Molecular Gastronomy Restaurant Moto
Homaro Cantu talks about the amazing dishes he creates in his restaurant. Get more info on Moto on Savory Cities: http://www.savorycities.com/chicago/restaurant/moto/945-w-fulton-market
Duration : 0:2:50
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March 16th, 2009 at 7:02 pm
hi, I am lorenzo …
hi, I am lorenzo scarola
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God bless you Please spread this message
March 16th, 2009 at 7:02 pm
There’s nothing …
There’s nothing sterile to how the food tastes and how fun it is.
March 16th, 2009 at 7:02 pm
Thank you! I all of …
Thank you! I all of a sudden see the thing as edible now!
March 16th, 2009 at 7:02 pm
it´s a chocolate …
it´s a chocolate cake frozed with liquid nitro for make a sponge effect.
March 16th, 2009 at 7:02 pm
Ferran Adria …
Ferran Adria invented this type of cooking
March 16th, 2009 at 7:02 pm
are you serious? …
are you serious? have u not looked that much into this type of cuisine? this type uses all of your senses to trick you into thinking your eating other things, but your eating something much simpler.
watch FERRAN ADRIA the decoding video done by anthony bourdain
March 16th, 2009 at 7:02 pm
ferran Adria?
ferran Adria?
March 16th, 2009 at 7:02 pm
Could anyone tell …
Could anyone tell me what that black square of what looks like charcoal is at 00:50 please?!
March 16th, 2009 at 7:02 pm
Funny stuff, i …
Funny stuff, i swear its going to get a little crazy this, we are gonna crave for a bloody sausage sandwich before long. We want normal food at some point!
March 16th, 2009 at 7:02 pm
I’m eating here on …
I’m eating here on Friday. Can. Not. Wait.
March 16th, 2009 at 7:02 pm
Oh I agree …
Oh I agree completely — and chefs like Grant Achatz, Wylie Dufresne, and of course Fernand Adria are all geniuses. My worry is that everyone is going to jump on this bandwagon, and we will be limited to alot of seriously bad experimentation just for the sake of experimentation. On the other hand, great cooking is great cooking. I just worry, that’s all.
March 16th, 2009 at 7:02 pm
It’s not all just …
It’s not all just frozen things, and plus food like that is all about the flavor of things. It’s suppose to be a fun experience for the taste buds, since nothing taste like what they look. And you know how hard it is to make things like that? I worked in a kitchen where they did things like this, it’s not even as elaborate like Moto and it was still insanely hard. I’m just saying don’t knock it till you try it
March 16th, 2009 at 7:02 pm
Yeah, it’s …
Yeah, it’s fascinating — but, PLEASE, stop this trend NOW!!!! I do NOT want to only eat freeze dried NASA rations when I go to a high end restaurant!
March 16th, 2009 at 7:02 pm
hahaha, that laser …
hahaha, that laser thing..thats just crazy.
March 16th, 2009 at 7:02 pm
How much did it …
How much did it cost?
March 16th, 2009 at 7:02 pm
Finally a …
Finally a restaurant that serves frozen pancakes!
March 16th, 2009 at 7:02 pm
None the less man …
None the less man this it pretty cool stuff. WWED?
March 16th, 2009 at 7:02 pm
They don’t allow …
They don’t allow sauteing in this kitchen.
Sorry, but this stuff is way to sterile!
March 16th, 2009 at 7:02 pm
This guy beat …
This guy beat Morimoto on Iron Chef America using lasers
I love his definition of molecular gastronomy - “subatomic particle analysis”
March 16th, 2009 at 7:02 pm
This stuff is sooo …
This stuff is sooo played!
March 16th, 2009 at 7:02 pm
crock of tttttt
crock of tttttt
March 16th, 2009 at 7:02 pm
HES THE ANTI CHRIST …
HES THE ANTI CHRIST,,
March 16th, 2009 at 7:02 pm
how expensive is …
how expensive is that?
March 16th, 2009 at 7:02 pm
F-Cam - MSG me on …
F-Cam - MSG me on MSN. ID is in my profile. 7
March 16th, 2009 at 7:02 pm
It is pretty formal.
It is pretty formal.