Podcast Goodness: Molecular Gastronomy Exploited!

Charles Bryant

Hello, friends. Chuck here with a little podcast goodness recap. This week on the Stuff You Should Know podcast program we discussed a couple of pretty interesting topics, and neither fits a category that we've ever really hit before -- cooking and movies. We certainly reference movies a lot, but we've never dedicated a show to them. I digress.

On Tuesday's show we dove into a hot sous-vide water bath and got cooking with molecular gastronomy. Sorry, I couldn't resist. Molecular gastronomy is all about breaking the individual components of a recipe down and rebuilding it in a new and exciting way. Why simply slather mayo on a burger when you can form it into a gelatinous ball that explodes when you take a bite? Why make a milk shake with boring ice cream when you can just add the room temperature ingredients and hit it with some liquid nitrogen? We mentioned local Atlanta chef, and Top Chef winner Richard Blais quite a bit because he's made quite a name for himself here. All in, I love tasty food and if you can be creative with it, then it's fine by me. Food as art works as long as it tastes awesome.

Yesterday we released a show based on Josh's article about exploitation films. It's tough to cover a far-reaching cinematic movement in 45 minutes, but we feel like we gave a pretty good overview of the history of exploitation films along with a few sterling examples. The history part was really fascinating to a film geek like myself -- who the first people were to feature nudity, violence and gore in their films, and exactly why they did so. Nowadays, exploitation themes are rooted firmly in the mainstream, leaving throwback exploitation efforts like Machete and Death Proof to the Tarantino's of the cinematic world.

So that's that. Have a great weekend and as ever, be safe out there! Let's hear from you about molecular gastronomy and exploitation films in the comments.