This entry was posted on Thursday, January 29th, 2009 at 10:39 pm and is filed under All Posts and tagged with harold mcgee, molecular gastronomy. You can follow any responses to this entry through the RSS 2.0 feed.

2 Responses to “A Link For You – Harold McGee”

1. Kenny says:

   January 31, 2009 at 7:34 am

   I came in for dinner early on in Lockwood’s history, and then wrote a rather scathing report on an internet discussion board. I’ve since come to have tremendous respect for you, your restaurant, and this blog. This McGee link reminded me of one of my chief complaints at that early dinner – pureed potatoes that tasted seriously off to me. I described it then as cream that had gone bad, but now I’m wondering if, perhaps, it was white pepper with the chemical, barnyardy, off flavors that McGee says it can have. (see http://www.nytimes.com/2008/06/04/dining/04curious.html?_r=1&ref=dining). It seems implausible that a serious kitchen like yours would miss sour milk, but who smells their white pepper every time before they use it? I know I’m going to start now.
2. Phillip Foss says:

   February 2, 2009 at 12:01 pm

   Thank you Kenny… it is a possibility I hadn’t considered. It was actually long before I saw this article that I told my cooks that the only items I wanted to use white pepper on were white fleshed meats and fish that black pepper would look unpleasant on. Please give me a call or drop me an email and let me know when you would like to come back. Dinner will be on me… hopefully we’ll get it right next time!