By David Harbilas
As much as I love innovation in cooking I sometimes think that all the hype over molecular gastronomy and anything like it is just bullshit.
Old fashioned dishes like oysters Rockefeller have survived mostly because they appeal to our senses on a basic level; much of molecular gastronomy is meant to make us think, and as wonderful as it may be to involve our brains in the dining process it is ultimately our senses that are engaged.
This is a dish that engages the senses and makes use of simple techniques which can be duplicated at home.
- 4-6 oysters, shucked
- Â½ cup breadcrumbs
- 2 tomatoes Read the rest of this entry »