Comments on: Who’s threatening us now: Homaro Cantu http://www.drvino.com/2006/10/16/whos-threatening-us-now-homaro-cantu/ wine talk that goes down easy Fri, 05 Dec 2008 16:55:36 +0000 http://wordpress.org/?v=abc By: Cantu feel the love tonight | Dr Vino's wine blog http://www.drvino.com/2006/10/16/whos-threatening-us-now-homaro-cantu/#comment-92539 Cantu feel the love tonight | Dr Vino's wine blog Wed, 30 Apr 2008 23:49:25 +0000 http://70.103.16.189/~drvinoco/wordpress/2006/10/whos-threatening-us-now-homaro-cantu/#comment-92539 [...] recently put Chef Homaro Cantu “on notice” for his wine service recipe published in Wired magazine. In brief, the avant-garde chef suggested [...] [...] recently put Chef Homaro Cantu “on notice” for his wine service recipe published in Wired magazine. In brief, the avant-garde chef suggested [...]

]]> By: Martin Lersch http://www.drvino.com/2006/10/16/whos-threatening-us-now-homaro-cantu/#comment-540 Martin Lersch Sat, 18 Nov 2006 11:42:00 +0000 http://70.103.16.189/~drvinoco/wordpress/2006/10/whos-threatening-us-now-homaro-cantu/#comment-540 The idea makes sense to me (and back in 2005 I posted a note on improving wine with vanilla at <A HREF="http://forums.egullet.org/index.php?showtopic=61924&hl=" REL="nofollow">egullet</A>). One could think that the laser is added mainly for special effects, but the high temperature will set of a number of reactions, including the Maillard reactions. For the the average home cook however, I'd stick with pure vanilla extract! The idea makes sense to me (and back in 2005 I posted a note on improving wine with vanilla at egullet). One could think that the laser is added mainly for special effects, but the high temperature will set of a number of reactions, including the Maillard reactions. For the the average home cook however, I’d stick with pure vanilla extract!

]]> By: cayro http://www.drvino.com/2006/10/16/whos-threatening-us-now-homaro-cantu/#comment-541 cayro Tue, 14 Nov 2006 05:34:00 +0000 http://70.103.16.189/~drvinoco/wordpress/2006/10/whos-threatening-us-now-homaro-cantu/#comment-541 Just add a little vanilla extract to cheap red wine to make it palatable.....seriously.<BR/><BR/>Haven't tried it with white yet. Just add a little vanilla extract to cheap red wine to make it palatable…..seriously.

Haven’t tried it with white yet.

]]> By: Anonymous http://www.drvino.com/2006/10/16/whos-threatening-us-now-homaro-cantu/#comment-542 Anonymous Fri, 03 Nov 2006 19:08:00 +0000 http://70.103.16.189/~drvinoco/wordpress/2006/10/whos-threatening-us-now-homaro-cantu/#comment-542 Utilizing pure light does not add nor take away any artificial or natural aromatic characteristics of the item being "caramelaserized". Another advantage is low energy consumption per glass altered and the pinpoint energy and directional control of a laser. A water based vapor would impart a different mouthfeel into the glass as well as implement bitter qualities. Also, I can impart qualities not associated with edible foodstuffs, like laserizing real leather into a glass of scotch. Now you can allow your imagination to run wild with descriptive characteristics because they are now a more robust reality, not just a subtlety.<BR/>HC Utilizing pure light does not add nor take away any artificial or natural aromatic characteristics of the item being “caramelaserized”. Another advantage is low energy consumption per glass altered and the pinpoint energy and directional control of a laser. A water based vapor would impart a different mouthfeel into the glass as well as implement bitter qualities. Also, I can impart qualities not associated with edible foodstuffs, like laserizing real leather into a glass of scotch. Now you can allow your imagination to run wild with descriptive characteristics because they are now a more robust reality, not just a subtlety.
HC

]]> By: Better Living Through Miles http://www.drvino.com/2006/10/16/whos-threatening-us-now-homaro-cantu/#comment-543 Better Living Through Miles Sat, 28 Oct 2006 18:51:00 +0000 http://70.103.16.189/~drvinoco/wordpress/2006/10/whos-threatening-us-now-homaro-cantu/#comment-543 I'll second the questions asked. In all seriousness, Chef Cantu would be well-served to articulate the effect of this science experiment on wine. If you're effectively flavoring the wine with vanilla, why not use a simpler technique? Why not simply use an atomizer and some vanilla essence? Or heat the vanilla bean and stir it around the wine? How does the laser help? <BR/><BR/>Just saying it's po-mo is like saying "I said so." Not very instructive.<BR/><BR/>I'm genuinely curious. What's the payoff? I’ll second the questions asked. In all seriousness, Chef Cantu would be well-served to articulate the effect of this science experiment on wine. If you’re effectively flavoring the wine with vanilla, why not use a simpler technique? Why not simply use an atomizer and some vanilla essence? Or heat the vanilla bean and stir it around the wine? How does the laser help?

Just saying it’s po-mo is like saying “I said so.” Not very instructive.

I’m genuinely curious. What’s the payoff?

]]> By: Dr. Vino http://www.drvino.com/2006/10/16/whos-threatening-us-now-homaro-cantu/#comment-544 Dr. Vino Sat, 28 Oct 2006 16:29:00 +0000 http://70.103.16.189/~drvinoco/wordpress/2006/10/whos-threatening-us-now-homaro-cantu/#comment-544 Homaro, <BR/><BR/>Welcome! <BR/><BR/>Hey, I'm willing to try anything--once. The main obstacles standing between me and your laser beams and vanilla beans are a plane ticket, $160 per person, plus wine, plus tax plus tip. <BR/><BR/>But putting these material considerations aside, could you provide us an explanation here of how the bean smoke enhances red wine? And which reds fare best with that treatment? Because you endorse and promote this unusual practice, I would appreciate your articulation of how it actually improves wine in your view rather than simply calling it "new postmodern." Homaro,

Welcome!

Hey, I’m willing to try anything–once. The main obstacles standing between me and your laser beams and vanilla beans are a plane ticket, $160 per person, plus wine, plus tax plus tip.

But putting these material considerations aside, could you provide us an explanation here of how the bean smoke enhances red wine? And which reds fare best with that treatment? Because you endorse and promote this unusual practice, I would appreciate your articulation of how it actually improves wine in your view rather than simply calling it “new postmodern.”

]]> By: Anonymous http://www.drvino.com/2006/10/16/whos-threatening-us-now-homaro-cantu/#comment-545 Anonymous Fri, 27 Oct 2006 22:41:00 +0000 http://70.103.16.189/~drvinoco/wordpress/2006/10/whos-threatening-us-now-homaro-cantu/#comment-545 Welcome to the new post modern movement. Dont knock it til you try it. Thats responsible journalism.<BR/>_HC_ Welcome to the new post modern movement. Dont knock it til you try it. Thats responsible journalism.
_HC_

]]> By: kompottsurfer http://www.drvino.com/2006/10/16/whos-threatening-us-now-homaro-cantu/#comment-546 kompottsurfer Wed, 18 Oct 2006 04:36:00 +0000 http://70.103.16.189/~drvinoco/wordpress/2006/10/whos-threatening-us-now-homaro-cantu/#comment-546 Maybe, next year Homaro Canto will creates wine glasses with an oak bough in the middle of the cup.<BR/><BR/>regards from germany<BR/>kompottsurfer<BR/><BR/>www.kompottsurfer.de Maybe, next year Homaro Canto will creates wine glasses with an oak bough in the middle of the cup.

regards from germany
kompottsurfer

http://www.kompottsurfer.de

]]> By: Dr. Vino http://www.drvino.com/2006/10/16/whos-threatening-us-now-homaro-cantu/#comment-547 Dr. Vino Tue, 17 Oct 2006 08:56:00 +0000 http://70.103.16.189/~drvinoco/wordpress/2006/10/whos-threatening-us-now-homaro-cantu/#comment-547 Hi Pim, <BR/><BR/>Hysterical! Thanks for the humor. Hi Pim,

Hysterical! Thanks for the humor.

]]> By: Pim http://www.drvino.com/2006/10/16/whos-threatening-us-now-homaro-cantu/#comment-548 Pim Mon, 16 Oct 2006 20:27:00 +0000 http://70.103.16.189/~drvinoco/wordpress/2006/10/whos-threatening-us-now-homaro-cantu/#comment-548 Drink better wine. Feh. Of course, but that would just be too easy, wouldn't it? You simpletons always go for elegant, simple answers. But what fun are those, huh? Huh?<BR/><BR/>Pim Drink better wine. Feh. Of course, but that would just be too easy, wouldn’t it? You simpletons always go for elegant, simple answers. But what fun are those, huh? Huh?

Pim

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