The Official Website of Felicia Day

The Bazaar



I love food.  I’ll drive 45 minutes out of my way for a cup of great coffee, or a cupcake.  I also like new things.  I tend to pick different routes to drive every day just so I’ll see the world from different angles.  So the combination of the two with my recent visit to The Bazaar in LA made an evening of supreme awesomeness! I normally wouldn’t blog about something so mundane as a meal, but this place does stuff with food that is so different that I had to share. And overshare. Let’s go!

First off, you walk in and I admit it’s ridiculously hip. Reminded me of a Eurotrash Vampire Cirque-de-Soleil movie, but hey, over the top isn’t awful if it delivers, right? And oh it delivers. The drink in the picture above was their “magic mojito” where they bring you the glass filled with cotton candy and pour the drink over, making it melt before your eyes. A gimmick but a good mojito! Onto the food!


There are about five-million things on the menu, it’s an all tapas restaurant so they recommend 4 dishes per person, but that still leaves a lot of yummy choices unchosen. (for next visit perhaps? 😉 ) This was the first dish we got. On the top is the traditional olive stuffed with red pepper and anchovy, very good olives, but something you’d expect from Spanish cuisine. To the bottom is where stuff gets weird: Those ARE NOT solid spheres. No. It’s olive JUICE, submerged and somehow membraned with CO2 to contain the olive juice in a semi-solid dollop?! WHAT?!

Basically you pop it whole in your mouth and then bite down, and it explodes into liquid on your tongue. Who thought this up? Some mad scientist chef?! Great intro to the meal.


Again, weird and wonderful. The caprese salad had beautiful little cherry tomatoes, pesto sauce and, instead of the traditional buffela mozzarella, membranes containing mozzarella cheese liquid. Getting to love these membranes, haha. There are also little air bread croutons included in the salad, so the whole experience was strange but the perfect summary of a very traditional dish.


They tried to describe the process by which the whirled microscopic salt onto these potatoes, it kinda blew past me (think the mojito set in by then). All I know is that I’ve never eaten a more perfectly cooked potato with the perfect amount of powdered salt on the outside. The pesto dip was amazing as well. The taste of the potatoes was just…pure potato. And it was exquisite!


Chicken Croquettes with Bechamel sauce. Like the best pot pie in a fried nugget form you’ll ever have. Think this is definitely one I’d get next time around. I mean, it’s DEEP FRIED, DUDES!!


They have some kind of “Canning” thing they do here that they bragged about, it’s the first list of tapas on the menu. Still not sure what the deal with it is (I guess because it’s served to you in a can?) this had raspberry vinaigrette and raspberries over pieces of king crab. I loved the flavor and glad I didn’t have to wrestle animal legs to get the yummy crab meat out. Something I would have probably overlooked but was glad it got recommended by the waiter.


I love eel at sushi restaurants, and this was a simple presentation of perfectly cooked eel with the traditional sweet sauce, wrapped in a lettuce piece. Called it “Eel Tacos” I believe. So good. They accidentally brought us two orders and told me to eat the extra no charge. BOOYA! Love this place EVEN MORE!

Philly Cheese Steak

Philly Cheese Steak on the menu? Really? They have this thing called “air bread” there, which is basically a hollow crispy piece of bread puffed up into a hollow cracker-type oval. This dish filled the air bread with creamy cheese, topped with the cured beef slices. Fancy twist. Holy moly yum!

Ok, that’s enough with the food pictures, let’s go onto what I REALLY got excited about. I mean, sure the food was great, but here’s the true piece de resistance, something I spied from afar and HAD to order. “Oh sir, could you please send over the…LIQUID NITROGEN CAPRAHUENA CART!?!”


Yum, evil science meets drunkenness! The cart gets wheeled over, and the woman uses the canister on the right to mix liquid nitrogen into the caprahuena drink, freezing it into a slushie! There’s smoke pouring everywhere, it’s insane looking! Highly theatrical, entertainment value at its best! On top of that OMG SO GOOD! Like the best drunken slushie ever made!


At this point we were totally stuffed, but of course dessert HAD to be ordered. I mean, for research purposes, right? 😉 A cool feature of this place is that there’s a separate patisserie where you can walk over to and separately eat dessert. (Or just go FOR dessert, which I plan on doing one day.) There’s also a gift shop with freaky weird and overpriced items you can giggle at while your tummy makes room for sugar. ($2900 hand made child’s chairs, for real?! Ooooh, wait. That was ART. Doh.).


Here’s The Floating Island: Big meringue oval dipped in CO, artfully placed over bananas and 4 kinds of sauce that blew my mind. It looks like a Sci-Fi jellyfish spaceship. Also to the left, 3 candies they make: Chocolate dried rasberries, lime fizzies and a passionfruit marshmallow. All superb. I also had a cup of decaf coffee which I believe they said they grind and brew per cup (If they had told me they cryogenically grew the beans on order too I would have believed them at this point.) I want to go back and try the lollipops, but I was so full at this point I didn’t want to risk feeling awful after such a great meal.

So, that was the trip! I can’t remember when I’ve been more interested in the food I was eating, the meal was truly an event. Didn’t even notice over 2 hours went by! I couldn’t eat like this every day (and DEFINITELY couldn’t afford to, haha) but for a really special evening I would definitely recommend this most most highly! Every detail was just so enjoyable.


Even the bathroom was different! There were mirrors in the stalls so you had to watch yourself pee (NOT A FAN) and the sinks were weird, the water flowed over this flat thing into the sides. I thought it was worth a pic. Ok, I’m done now.

  • Liz

    That is pretty darn spectacular. 😀 Thanks for sharing the experience!

  • Okay that’s it, I gotta take the wife there. THANKS 4 SHARING!!! *hungry*

  • Wow all that food looked delicious and I never tried membrane before, it looks very intimidating! The potatoes and the canned raspberry king crab looked good though, I guess because I have a bit of sweet tooth! It definitely looked expensive but I get you your sense of driving to arms and beyond’s length to get a yummy goody, like my far away ice cream! :Q

    • Yeah, it was definitely priced (Each dish ranged from $8 – $18) but like I said, it’s an event restaurant, so once a year splurge category 🙂

  • holy katzenjammer! food science can be pretty awesome, especially when it’s also tasty. it also reminds me that food science gone wrong is food torture. there are quite a few food torturers here in the bay area.

  • Markus

    That looks utterly a-mazing! What a brilliant random find!

    As an Englishman I love the fact they welcome people who want to go in PURELY for dessert!! Fantastic!

    But the modern slant on the food is utterly fascinating. Thanks for the run-down! (BTW, was this all from recollection or did you make notes as you went? And did they think you were a secret food critic!? 😛 )

  • Gabriel

    Everything looks great, thanks for sharing. Sounds like Dr Horrible meets Anthony Bourdain xD

  • jotbot

    Highly theatrical, entertainment value at its best! On top of that OMG SO GOOD! Like the best drunken slushie ever made!

    Funny, you’re all those things and apparently the best slushen drunkie ever made, to boot. 😉

    In Montreal I always made a point of visiting the bathrooms at cool places – at worse they were cute, at best highly entertaining (e.g. a tv underneath a glass floor)

  • Dan

    Ugh, this made me hungry. And it’s all so visually aesthetic! If I’m ever in LA again, I hope I can make it to this place.

  • Matt

    The Bazaar is a great place, glad you had a great time! I actually cook myself, and use a lot of those modern things that you saw there at the bazaar – it’s always great to see people experiencing some of that for the first time :-p

    Just because the nerdy part of me wants to explain one or two things, I just want to mention one or two things that really get people jazzed if they haven’t had it before. First are the olives, it’s a technique called spherification. Two different ways, one more common way is to use two different additives, one is sodium alginate, and the other is calcium. Alginate comes from seaweed, so it’s nothing too crazy – but it has the inherent ability to form a gel when in contact with calcium. Simply put, you can create a liquid with sodium alginate added to it, and immerse it into a calcium water bath, and it will create a gelatinous ‘shell’ once the alginate reacts with calcium. It’s not *quite* as simple as that, but that’s the short version lol

    Liquid nitrogen is actually a really great tool for food. Yes, it is showy and looks damn cool, but it actually has solid uses. One great example is of course, making ice cream. Ice cream is smooth depending on how big the ice crystals are when you make the ice cream – the faster the ice cream cools and is made, the smaller the crystals. Liquid nitrogen is -300F, so when using it, it freezes the cream mixture so fast the crystals dont have time to really form, giving you the smallest possible crystals, therefor, smoothest ice cream you’ll have :-p It also has many other uses – freezing fresh herbs so you can smash them into a fine powder for things, freezing things that cant normally be frozen (like your drink), and a whole lot more. And its real easy to get – basically you can just walk into a welding supply and snag some (with a decent container of course). I mean, ive walked into one with a walmart styrofoam container and had them fill it up for me with 5 gallons worth. As long as you know what safety precautions to take, its no more dangerous than hot oil in a kitchen.

    *phew* Well, glad you enjoyed the meal. Food can be a very exciting thing 🙂

  • Reghan Alexander

    Thanks for sharing your experience! What I love most about The Bazaar: that it’s not just gimmicks, it really does taste amazing! You definitely had some of my favorites! For next time, I also highly recommend: cotton candy foie gras, sauted garlic & parsley shrimp, and lamb loin with potato foam & mushroom veil.

  • Thank you SO MUCH for adding all that information, I was curious about all of it now I feel like I understand more. 🙂

  • Heckle

    Looked really good. Love the eel and the philly.
    How was the desert? Does the freezing of the food make it taste odd?
    You said we? Who got to enjoy the meal with you? I’m jealous.

  • Hau

    This sounded like a wonderful experience! I’ve never experienced molecular gastronomy, only seen it on TV and such, so it’s good to know there’s a restaurant in the region I can check out! (It’s right by my apartment!) Thanks for sharing 🙂

  • Sounds amazing though the kitchen must be a cross between a…well, a kitchen and Laboratory! I can see the chef snapping on the big Dr. Horrible style rubber gloves and dipping the desserts in liquid nitrogen. Prettt damn cool dining experience!

  • Wildride

    So, you’re insane for the membranes (Insane for the ‘branes!)? 😉

  • LukeFeil

    Another point on my to-do-list when i visit LA.

  • Brute

    Those pictures make me rethink me being a vegetarian.
    Wow I have to try doing something with food science too some day.

  • M Underwood Jr

    Oh! I am just so jealous! It all looks so delicious! And inspiring, too; makes me want to get busy in the kitchen. Thank you for sharing with us. 🙂

  • Sky

    That first picture of the magic mojito is very arty and a good shot – nice photography skills!

  • Andrew

    Sounds like the type of place Heston Blumenthal would be head chef of.

  • You are beyond a cutie, Felicia! And also, a girl after my own food-lovin’ heart. =)

  • Wow that sounds and looks amazing! I love gourmet food and food as an experience.

    I’m not sure if you’re familiar with Heston Blumenthal, he’s an English chef (with three Michelin stars) who works with food on a more scientific and molecular level. I’ve not been to his restaurant yet (definitely something I’d have to save up for in a major way!) but seen the stuff he creates and it’s pretty spectacular!

  • Yanis

    Everything looks amazing, and it reminds me a lot of the food made by famous catalan chef Ferran Adriá. Don’t know if he actually was the first to plunge into this type of cuisine, but he’s one of the best known for these kind of dishes, which he describes not as molecular, but rather ‘deconstructivist’. He’s restaurant callled ‘El Bulli’ only opens like 6 months a year, and the rest of the time he has this team of chemical engineers, nutritionists and biologists working on new recipes, like ‘foamed espressos’, sardine flavored cotton candy and stuff like that. BTW, love the bathroom sink; not such a fan of the mirror thing 😛

  • Pauloselhombre

    I see someone’s already mentioned him, but you should soooo check out Heston Blumenthal’s restaurant, The Fat Duck, next time you’re in the vicinity of the UK. This is a guy who made ejaculating puddings and created an edible cockatrice after all.

    Great review though, perhaps you could build a reputation as a food critic on top of your other accolades?

  • Matt

    Yeah, Ferran over at El Bulli pretty much was the first chef to start using many of these ‘modern’ techniques – the restaurant itself is only open half of the year, the other half he actually just spends his entire time researching anything under the sun, like Yanis said 🙂 A really great documentary about Ferran is called ‘Decoding Ferran Adria’. It was hosted by Anthony Bourdain, probably done back in… 04 I want to say? Really great eye opener into his creative process.

    Heston was mentioned, but for the US there are still some great places that take advantage of modern styles. Alinea and Graham Elliot in chicago are two great examples for fun, modern experiences, although Alinea is more upscale, and tries to create more of an emotional experience – one such dish they had running during the holidays was to serve a meal on a charred fireplace log, since most people associate a wood fireplace with the holidays.

  • Matt

    Like Yanis said, many of these modern ‘techniques’ do tend to come from chef Adria who helms El Bulli. He does close down his restaurant for about half of the year, to just spend time experimenting and researching food at a seperate workshop. A great documentary to watch about chef Adria and his process is ‘Decoding ferran adria’, which is hosted by athony bourdain, and I believe it came out in…. 04? Very well done, eye opening movie about his creativity.

    As for more restaurants and chefs who do a lot with modern thinking, Alinea and Graham Elliot, both in chicago, are two great, fun places. Alina is more of an overall experience – they do everything from come out to your table to plate in front of you, to using dishes plated on charred fireplace logs to evoke memories of the holidays.

    There are many, many other places and chefs as well here in the states – the Bazaar is one of those 🙂

  • I wish i knew about this place when I was in LA. THat seems right up my husband’s alley. Thanks for sharing.

  • Dani

    I don’t even “like” food, and I thought this was interesting! =P

  • Kate O.

    Looks tasty to be sure. But skimming over the pics, I noticed there are a lot of ball shapes in those food pics. Just a little odd is all…

  • I have a giant mirror in my bathroom that stretches over the sink and behind the toilet. One day I looked up and made eye contact with myself. It was the most awkward experience ever. That’s like rule #2 of the men’s room, never make eye contact. And I had to go and do it to my self.

  • Enotsola

    Wow, this sounds awesome. I was loving it all til you said “decaf”. Decaf is the anti-coffee!

  • Eric

    Very interesting post. I never knew such foods existed! Those olive juice things sound insane. This makes me want to go out and find new foods to try.

    awesome photography work too!

    Just one question:
    Did you get any weird looks while taking pictures of the sink? 🙂

  • Peter Coffin

    Had to stop reading half way through. Hungry at 10pm = eating at 10pm!

  • len

    The things we’d never see or know if you didn’t tell us. Cool.

    I’m happy if the meal is hot and doesn’t complain.

  • Heck, I may have to go all the way to LA just to try it!

  • Em

    Okay, I was just telling a friend that I wanted to go to Bazaar before I move far, far away (in about 6 weeks) and along you come with food porn of the place! It’s fate! Destiny! Kismet! (I also want to try the Patisserie’s Tea, which looks wicked & dangerous.)

    In all seriousness, thank you for the review. It has made me even more committed to go before I go.

  • wow. Simply amazing. Now so hungry!

  • “Brand New Day” (Bazaar version) (part 1)

    This appeared as culinary dilemma ‘cause at first
    It was weird eurotrash vampire of the worst.
    Off my plate I devoured my taco eel it’s true
    Better loot than in “WOW” – and all the food in Peru.
    It was a delight.

    It’s a brand new meal
    And the chicken’s fried
    Bring me more mojitos
    The cotton has gone dry
    How I overshared
    Down at the Bazaar
    It’s a brand new meal

    All the time that you acted like a newb I forgive
    All the plates incomplete – listen, honestly I’ll live.
    By the stool, there’s a mirror, we could see through
    Go peeing was a fight and I couldn’t even poo.
    Got a blog to write.

    (The text is so long it keeps bouncing like spam so i need to cut it in 2, harsh anti-spammer)

    • part 2

      It’s a brand new me
      I got no remorse
      All the dishes pilling
      It’s my fifth food course
      I can’t get off my chair
      Gonna use The Force
      It’s a brand new meal

  • …(part 3)

    And Patrick will see the really big bill
    Not a joke, bankruptcy straight to failure.
    And he may try but he’ll get no reply
    Once I get my hands on that shiny Caprahuena…

  • (part 4)

    It’s a brand new meal
    Everything’s deep fried
    Liquid nitrogen
    Caprehuena Cart!
    Go get some decaf
    Sweet Sci-Fi ship nearby
    Tell your dessert goodbye…
    It’s a brand new meal

  • Original Lyric:
    Original Song:

    funny… the ANTI-spammer transformed my “long” comment into spam… :p

  • Funny… the ANTI-Spammer transformed my “long” comment into what NOW defenitely looks like spam …. 😛

  • Amazing stuff!

    I used to work at a science centre, and got to make Liquid Nitrogen Ice Cream on a near daily basis, along with homemade pop using frozen CO2! So I can certainly appreciate the powers of these compounds when it comes to food. :9

    And, as others have mentioned, I’m also totally baffled by the olive juice and cheese liquid blobs. I wonder if they have some sort of patent for that? Where did this idea come from?

    Thanks very much for sharing. I may never get to visit this place, but thanks to you and the power of teh intarwebz I can be there vicariously!


    • Matt

      There isn’t a patent on the sphereification technique, it’s actually been used for years in a lot of restaurants, and by now for a lot of chefs its just another tool, not so much a ‘new’ thing anymore :-p

      I mentioned it earlier, it’s a reaction between sodium alginate and some form of calcium (in most cases calcium chloride or calcium lactate). The alginate is an extract from a certain seaweed, and gels when in contact with calcium. In a short answer, you basically have a liquid that contains sodium alginate, and drop it into a calcium water bath, causing the outside to form the protective gel.

      It was first done by chef ferran adria probably back in 03-04. He has a workshop he works in 6 months out of the year with biochemists and other chefs to just work with and experiment with everything under the sun.

      Hope that helps.


  • I have watched way to much food tv because I have heard of quite a few of these techniques. I need to make some of the nitrogen ice cream. I can always call it school;)! The joys of homeschooling.

    Did you say who the chef was?

  • It’s like we are psychic. I posted a blog yesterday about my wonderful dining expertise (

    That food looks great. I hope I get a chance to eat there someday.

  • Paul

    Other people have already said this, but Heston Blumenthal is definately someone you should check out if liquid nitrogen is your thing!

    He takes everday foods – such as sausage and mash, say – then messes with them to alter how they’re perceived.

    For example. He made ‘sausages’ out of rice pudding, ‘mashed potato’ out of apple consomme, and ‘onion gravy’ out of maple syrup and vanilla, then served it as a desert. Looking at it, it looked like a savoury dish, but eating it was like a desert!!

    He also used liquid nitrogen to make a caviar sorbet once!!!

  • Soma+

    you just made my Alli-Food-Monster, Hulk-out.


    scifi book-bonanza, FTW!

  • There is this knitting store here in Portland which made a whole Thanksgiving dinner window display out of yarn. Knitted mashed potatoes, knitted green beans, knitted pecan pie.

    I’m still very confused about the whole thing.

    • Roy

      But how does it taste? I’d think that mashed potatoes made of yarn would be a bit on the dry side, but I can see how knitted cranberry sauce might be an improvement on the original.

  • If you’re ever in Chicago, you’d love Moto…
    It has so many cool dishes just like the one’s you described (including an edible Cuban Cigar, so delicious!), definitely worth a visit!
    Apparently some of the chefs used to work for NASA!

    • Ooh, I will have to look Moto up.

  • Carmelo

    I know how to cook those potatos(my mom does tho) and it pretty easy to prepare. It’s a very typical dish from the canary islands in Spain. Also the best sauce for those potatoes is not green but red. I could ask my mom for the recipe if you want to.
    Nice blog. 😛

    • Luis

      That’s right!

      The dish is called “Papas arrugás” (that is colloquial for ‘patatas arrugadas’ in Spanish, ‘creased potatoes’ in English) … you can find the recipe over the Internet.

      And the sauce is called ‘mojo’ or ‘mojo picón’, and can be red or green. I also prefer red mojo.

  • Carmelo

    Btw, Im on Twitter. Just follow @wikichipi (or not) and MSG me.

  • Jason

    Thanks for the share….damn i wish we had this stuff in Australia 🙁

    I find i am the same regarding a good coffee.

    When i come in to work everyday with a coffee i have just traveled 30 minutes out of the way to get, my work buddies are in shock.

    Of course then they say..why didn’t you get me one 😀

  • Nick

    This looked amazing. Jose Andres has several restaurants in the DC area (where I live), including Jaleo, my favorite restaurant of all time. I really hope he opens a Bazaar here…

  • Love the food post. (And glad I’m not the only one whipping out my camera in restaurants!) Looks like quite a dining experience. If you’re ever in Chicago and want to try something similar, L2O is supposed to be quite good.

  • The Redneck Gourmet

    This week’s pick:

    Flame-seared bovinic discs, aged amarilla curd, brined and sliced baby cucumber – married with crushed Brassica seed and sweetened tomato puree.

    Burger King Double Cheeseburger, $1.


    P.S. For a limited time only – like life, to better savor its finite existence.

  • This place looks amazing! I absolutely love olives! I also can go out of my way just to try something new or to eat something I really enjoy.

  • Steve Kawakami

    Looked like great fun, but many of the dishes made my tummy a bit rumbly!

  • Shannon

    My brother used to work there! He was there for about a year and left around last August. He was a cook, it was his job to make the “liquid olives”! (among other things). I have some pictures identical to the ones you took of your food. I’ll have to look back at them because I want to recommend some dishes for your next excursion. We also wrote down the list of all the tapas we had because there we had so many (25+). Oh, I also think it’s hilarious you mentioned the bathrooms! My sister went first and insisted that me and my mom go in even though neither of us had to go. Totally weird watching yourself pee. But those sinks were very cool.

  • Those potatoes look an awful lot like Alton Brown’s Perfect Fingerling Potatoes:

    We make these at home a lot and they are always perfectly soft and wonderful inside with a lovely salty exterior. If you want to try to replicate your potato experience, try them!

  • hyperenough

    not to put a downer on what looks like an amazing meal, but you really, really shouldn’t eat eal since it’s a ridicilously endangered species…

  • Aevear

    You took pictures of all your food?

  • Jonas

    That’s just the kind of place I would love to check out. Bizarre food I can’t possibly make in my own kitchen and weird combinations to boot! I checked out their page and the wonderfully confusing menu and found oh, about 20 things I’d love to try.

    I love eel sushi myself and that pic made me hungry! I’d definitely try it out but live in hopelessly unhip Michigan. At least I know there are cool food places out there! Thanks!

  • amanda k.

    Hopefully I’m not making a redundant post, but you can actually make those potatoes yourself. Just drop your potatoes into a pot, cover the ‘taters with water, and add LOTS of salt (like 2 tsp kosher salt). Boil away until all the water is gone. The potatoes take up all the saltiness in a powdery outside that’s perfectly crisp. Here’s a simple recipe to follow:

  • Will

    As was mentioned, Jose Andres has several restaurants in the DC area. Jaleo is his flagship and serves Spanish tapas and Zaytinya is a bit more modern and serves Eastern Mediterranean food (Turkish, Greek). If I had to pick, I prefer Zatinya! Cafe Atlantico is also Latin (not tapas) and has minibar–a six(!) seat restaurant that serves many experimental creations like at Bazaar, but with a very interactive experience.

    I would also recommend Komi (not Jose Andres), which serves amazing Greek and Greek-inspired food.

  • Susanna

    My husband and I went there probably a few days after you for his birthday. Thanks for letting me re-visit it through your pictures. Wish I’d thought to take pictures of the food. My favorites were the caprese salad bites and the chicken croquettes. I’d go back in heartbeat. As for drinks, their Manhattan is fantastic, and they put in a nitrogen cherry that also explodes in your moth. To die for.

  • Ah molecular gastronomy! It’s absurd in its deconstruction/recontruction principles but oh how I love it. You can buy the really simple kits on which is nifty.

    And that drink! Nomnomnom

  • Yum!
    I’ve eaten there too – so weird! I got the Cotton Candy Martini – it was totally worth the 20 dollar valet.

  • D K

    I don’t get the faucet. Does it waterfall off the square hammerhead looking thing into the picture frame looking thing? How do you turn it on and select a temperature. I am a big fan of fixtures and have taken a few pictures myself. Taking pictures in the bathroom always feels awkward…even when I’m alone.

  • May May

    Did you all know that Michael Voltaggio, Top Chef’s winner used to be the Chef de Cuisine there? No wonder why he won coz of his Molecular Gastronomy style…Now he’s at the Langham in Pasadena, CA also offering the same…Marcel also from Top Chef was his Sous Chef back then and I think still at the Bazaar…Jose Andres got real talents back in the kitchen and I would love to try the food, never had it before…His restaurants in DC are only serving traditional Spanish cuisine but not the molecular gastronomy type…Jose Andres himself was an intern at El Bulli way back coz he featured it on his show “Made in Spain”

  • Ah ah, interesting experience. Personnaly, I don’t test the “physic food” but I know that there is some places in France where they seek to have new flavours. I want to try one day, just to test like you but maybe when I have more time!
    Do you also know that there is an “high pressure food”? More particularly for the fish, it seems that more you have thin slices (very thin, much more than sushi for example), more the flavour is developed (but I can’t assure that point) (the fish is place in a big press working with a transmitting medium of pressure etc etc..) and the preservation is also different. This food is particularly developed (and famous) in Japan and begin to come in Europe, I don’t know what is the American situation on ths subject but I suppose that they are in advance of us ! In japan, these type of food is very expensive because it is considered like a luxurious food.
    There is a big section in research called
    More information on the subject:

  • Ah ah interesting experience that you share with us !
    Personaly, I never eat “physic food” but it’s very interesting to see the improvement in this domain. Maybe, one day when I will have time.
    Do you also know that there “high pressure food”? In fact, it’s used for example with the fish and it allows to have a better conservation and also it changes the flavour !
    This method is used notably in Japan where it is considered like a luxurious food (so it’s very expensive).
    More information on the subject:

  • POP

    What a surprise was seeing a food from my country and specifically for my region!
    The patatoes are called, “papas arrugadas” are typical from the Canary Islands at the South-West of the mainland in Spain!
    Its not difficult to cook them! here a I leave you a recipe that I have found 😉

    There is a trick in order to finish with the dirt of the Patatoes; cook with the patatoes a napkin that will absorb it, or a lemon´s peel!

    If when day you need to relax and disconect from everything Tha Canary islands are the perfect place, are a mix of nature 🙂

  • Thanks for sharing the experience

  • This is so yummy! makes me hungry!

  • Rupert Murdoch’s News Corp legal and financial troubles are escalating.The U.S. Justice Department has beenhave contacted UK law enforcement officials to look at allegations of illegal payments reportedly paid by Murdoch’s News of the World to Scotland Yard police officers. If the allegations can be proved, Rupert Murdoch’s troubles are just starting as any payments may have violated the U.S. Foreign Corrupt Practices Act that makes it illegal for any American company to pay bribes to foreign government officials.

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Embrace Your Weird


This is Book Release Week!

ITS HERE! I’m on a plane to NYC right now to start my book tour. 12 cities,...


Signed Book Copies

A lot of people want to know how they can get a signed copy of a book...