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Article: Eatery has diners foaming at the mouth Well-regarded Spain restaurant converts food to gaseous form
- Article from:
- Chicago Sun-Times
- Article date:
- August 10, 2003
- Author:
CopyrightCopyright 2003 Chicago Sun-Times. (Hide copyright information)
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A row of gas-powered stainless-steel canisters gurgle brightly
colored carrot foam into crystal goblets set atop the counter of a
black-marble cookhouse.
Eyes fixed on the frothy dinner, Ferran Adria wanders through his
restaurant kitchen on the northeastern coast of Spain and recalls the
summer of 1991, the year he detonated a can of tomato soup into a $5
million-a-year industry.
"I stuck an unlit welding torch into the can and turned on the
gas," says the former Spanish navy cook. "The soup exploded. So I
tried again with less gas; the foam tasted awful."
No longer.
The 41-year-old chef's edible experiments that convert just about
any solid food into foam at the El Bulli restaurant in the ...