1Swooning from the Fumes
We can hardly see straight we’re so overcome by the New York Times running Julia Moskin’s story and Gabriel Stabile’s gorgeous photos on the cover of the Dining Section today. We entertained the two of them last week at home (Lily’s home; not Patrick’s. We are NOT married!) and nervously demonstrated our geekoid tricks for the reporter who schooled Pinkberry for its use of chemicals in its au natural-tasting frozen yogurt product.
We stayed up till 4am the night before making a giant blue cake with our high school friend/mistress of cake-i-tude Alpana Choudhury, lacing it with licorice wrapped in edible silver foil (see post below), and studding it with LEDs. Julia was gracious and tolerant of our playfulness, though when we served her a slice of the blue bomb she ate the devil’s food and then put down the plate, saying, “I’m not a frosting person.” We’re delighted she covered our heros, Windell Oskay and Lenore Oskay, creators of www.evilmadscientist.com, and ran their recipe for edible googely eyes.
After our session winded down, Ms. Moskin commented, “Someday I hope to have the kind of time to do these things with my kid,” then walked out the door. We heartily welcome her and the legions of serious eaters/Dining Section readers to join us “amateur lab rats” in our own delicious revolution.
P.S. We don’t just blow stuff up! We do actually care a lot about the way food tastes.
This is a response to the NY Times article.
This article was fun and informative without being overly factual. There were interesting interviews with some pioneers in the field, like the authors of “The Hungry Scientist Handbook” and the creators of evilmadscientist.com. The author of the article presents some exciting topics and links to find out more. Cool new ideas and humor make this article worth reading.