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• +1

  A comment on Talk: Homaro Cantu + Ben Roche: Cooking as alchemy

  Jan 16 2013: After 8 long years everyone, I have finally completed my first step towards the end of refined sugar. You can watch a clip on a local Chicago tv show here: http://windycitylive.com/episodes/Food-Resolution/8956354
  
  And possibly help us on our kickstarter campaign here: http://www.kickstarter.com/projects/1073580792/cooking-under-pressure
  
  If you can't help us on the kickstarter then just please share it with friends. Anything and everything helps. HC

• A reply on Talk: Homaro Cantu + Ben Roche: Cooking as alchemy

  Apr 30 2012: Exactly, not just making food that uses existing techniques, but opening the door to new techniques.

• A reply on Talk: Homaro Cantu + Ben Roche: Cooking as alchemy

  Apr 30 2012: Chef Adria is a brilliant Chef. But I will be the first to say that all of these ideas originated with the Moto/Cantu Designs crew. In fact, I would say that El Bulli has borrowed ideas from us. And thats ok, without collaboration, there is no innovation. Its balancing collaboration with innovation that counts. I can assure you that we take great pride in originality. 20 years from now, I am sure people will be saying "they got that idea from moto". Here watch what we are doing now which has never been done before:
  http://articles.chicagotribune.com/2012-04-05/features/ct-dining-0405-homaro-cantu-20120405_1_sour-foods-taste-miracle-berry-pastry-chef
  
  And this:
  http://www.youtube.com/watch?v=dT7EHf9yEK0&feature=g-upl
• +1

  A reply on Talk: Homaro Cantu + Ben Roche: Cooking as alchemy

  Apr 30 2012: I think many people deserve credit. I can honestly say that we did not copy hestons methodology with these techniques.

• A reply on Talk: Homaro Cantu + Ben Roche: Cooking as alchemy

  Apr 30 2012: Creativity helps. Having a use makes it worth it.

• A reply on Talk: Homaro Cantu + Ben Roche: Cooking as alchemy

  Apr 30 2012: :)

• A reply on Talk: Homaro Cantu + Ben Roche: Cooking as alchemy

  Apr 30 2012: Thanks Tracy. Very much appreciated.
• +1

  A reply on Talk: Homaro Cantu + Ben Roche: Cooking as alchemy

  Jan 11 2012: Hi JTaso,
  I can be reached at hcantu@cantudesigns.com if you are interested. Currently we are developing an inhalable form of miraculin that will greatly increase the yields. It will also enable the non gmo form of the plant to become a practical solution to addressing famine and the obesity issue.

• A reply on Talk: Homaro Cantu + Ben Roche: Cooking as alchemy

  Jan 10 2012: I think we can all agree that beef consumption is flawed from beginning to end. Even if bovines all ate grass and were locally produced, it would still be a massively inefficient product. In time, we will create the perfect veggie burger. The clock is ticking on the cow and food science is listening to the consumer. The consumer doesn't want GMO products, and does want most products to be environmentally friendly and derived from local plant based sources. I think we will see a major shift in grocery store and farmers market offerings that addresses these issues in the next 5 years. At the end of the day, if I give you steak, and that steak tastes better, cooks better and is derived from garden products while still providing a far more healthier alternative that standard steak, it becomes a win win. The consumer will decide what they like best. It's a big challenge but far from impossible.

• A reply on Talk: Homaro Cantu + Ben Roche: Cooking as alchemy

  Jan 10 2012: Amen. Now we just need plant based products that can be easily "cooked" into products that look and taste better than their meat based counterparts.