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Wylie Dufresne

Friday, April 10, 2009

The trendy New York restaurant wd-50 is a destination for foodies, thanks to chef Wylie Dufresne. Dufresne is a leader in the culinary movement called molecular gastronomy. Using surprising chemicals like liquid nitrogen, Dufresne invents dishes that both charm and confound. Kurt visits wd-50’s kitchen laboratory, where Dufresne begins to make our dish du jour: Eggs Benedict. 

Guests:

Wylie Dufresne

Comments [5]

mjbarr from murfreesboro, tn

Interesting that so little of this story about food was about either taste or nutrition.

I spent many years in the restaurant business and learned there that people really eat with their eyes, but I'm sorry, this was a bit of a trendy waste of time.

Apr. 14 2009 08:07 AM
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Laura Aaron

Interesting that the Monsanto mentality of chemical foods pervades the airwaves. Just when HB 875 is trying to work its way through congress, with NO media attention, making organic farming illegal and GMO seeds the only seeds deemed safe, we hear this crap about chefs preparing "food" using chemicals and menu items filled with the items that are turning kids into pumpkins on two legs..
Anyone who has seen pig or chicken farming up close, who, as I have, has had the privlege of caring fr hens and pigs, would NEVER consume eggs benedict. It's billed as gourmet, but filled with midsery, suffering, contaminants, fat, disease....
In a nation battling with obese kids, preventable diseases, and environmental degredation from animal farming, combined with climate change , 18% of emissions from livestock farming, water pollution from agribusiness chemicals and billions of tons of menarue seeping into water sources, promoting this menu item is like offering a heart disease patient some fried chicken and ice cream.
In a nation plagued by organ failure from ingesting the SAD, Standard American Diet, encouraging this way of eating is like offering arsenic to kids on Halloween, dressed up in candy...
Bad enough the poultry industry uses it to fight parasites....Yes, they do.
How about a nice veggie benedict, slivers of brocolli, roasted peppers, summer squash, over toasted english muffins, topped with a white wine soy cream cheese sauce sprinkled with fresh basil, paprika, served with herb and garlic roasted red potato home fries.
www.veganfusion.com
Gourmet food does NOT come from the ugliness of the slaughterthouse. If society can't even look at how their food is produced from start to finish, they have no buisness ingesting it.

Apr. 12 2009 09:02 AM
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Eric Sodicoff from Philadelphia

Soft shell crab, being shellfish, is not kosher (at passover or any other time) hence would not be served at a Passover seder.

Apr. 11 2009 10:02 PM
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William C. Maxwell from Peekskil, NY

I'm on my way.

Apr. 11 2009 03:46 PM
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Sofia Eleftheriou from Albuquerque, New Mexico

All I have to say is gross.

Apr. 10 2009 11:36 AM
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