thoughts on food and life from a sunny kitchen in los angeles
Thursday, March 08, 2007
How Alinea Primps a Short Rib
I don't post links too often, but there's a slideshow at chow.com that shows the meticulous step-by-step process of preparing a bizarrely inventive short rib dish in the laboratory-like kitchen at Chef Grant Achatz's Alinea, Gourmet magazine's "Best Restaurant In America". It demonstrates the restaurant's whimsical ultra-modern approach to food, and it's pretty fascinating.