Gordon Ramsay Restaurant Pricing and Molecular Gastronomy Trends
The hosts discuss the exorbitant costs of high-end dining, specifically referencing Gordon Ramsay's London Restaurant in Los Angeles. They critique the trend of molecular gastronomy and small-course tasting menus, citing the influence of Ferran Adrià's El Bulli. The conversation shifts to health concerns regarding aspartame and its alleged links to early-onset Parkinson's and obesity.
gordon ramsay· london hotel· molecular gastronomy· el bulli· aspartame· parkinson's disease
00:01 Yes, Citibank should, there should be a run on the bank as we speak. Adam Curry, John C. DeVora. It's February 21st, 2010, time again for your Gitmo Nation Media Assassination Episode 176. This is no agenda. Reading the law so you don't have to and coming to you live from the Hilltop Watchtower, Crackpot Command Center in Gitmo Nation West, Los Angeles, in the Republic of California. In the morning, I'm Adam Curry. And wondering where the rain is, which is supposed to have hit last Friday and nothing came of it. I'm here in Northern Silicon Valley, I'm John C. Dvorak. It's Crackpot and Buzzkill! Yeah, we got the rain. We got rain over here, man. Yeah, it's apparently raining in Arizona too. Yeah, hey, in the morning to you, my friend. In the morning! Lest there be any type of confusion, we actually love each other.
00:51 People sometimes are confused. They think that, you know, we're like an old married couple. It's man love. Man crush. I had dinner last night with a good friend of ours, Rodrigo Otazu. Who? Rodrigo Otazu. He's a jewelry designer. He's pretty hot right now. He's Argentinian, but he started in Amsterdam. And we had dinner at Gordon Ramsay's London Restaurant in the London Hotel. Oh, I thought he shut that down. Maybe he shut the New York one down because he had one in New York. I know that, but it was... I thought it was the LA one. No. Okay, what about it? Good.
01:34 Of course it's good, the guy knows what he's doing. I'm sure he's not there though. I'm sure he's not there and I'm sure it was too expensive. That was the second thing I was going to say, way too expensive. Just outrageous. I think the days of these expensive meals are over. People wanted us to talk, I got more than a few letters from people saying, How come you don't talk about wine and food? I'll tell you, I agree with you John because it was no problem getting a reservation on a Saturday night. Originally it was going to be just the two of us and then we added, then it was going to be four and then it went back to three and Mickey called back like four times changing the time, changing the number of people was not a problem and the restaurant was not full.
02:15 It's too expensive. Yeah, it really is. And the other thing is, well we went to a place here, which I didn't think was that great, but it was interesting and cheap. It was a relatively, it was in San Francisco called Choo Choo. Oh yeah, the bistro we went to together. Yeah, that, you know, even that, I don't know, I'm having mixed feelings about some of the trends going on. The night before I was taken to dinner by the people at NetSuite, the CEO, there's a good friend of mine who likes to go out once in a while with some of his staff and I got invited. And so we went to,
03:00 They just awarded two stars, a Michelin place called Qua, C-O-I, it's pronounced Qua in San Francisco, and it's like 11 courses of like a tablespoon of this and a tablespoon of that. Who wants that? Just give me a burger. Yeah, it's like it's interesting like five or six or seven or eight years ago or ten years ago sort of thing because you know people were starting to get into cooking they're looking for new ideas and but it's it's it's so tired that I really wonder about you know even the molecular gastronomy that's going on here and there where the guys are doing it. I was hanging out with Dave Matthews came over Friday night
03:42 Dave Matthews band? No, Dave the inventor. Oh, Dave the inventor. And he was talking about this molecular stuff where they take a certain type of food but they'll change the way it looks, the texture, the taste, so you think it's something else and they maybe even change the smell and then you eat it and it completely messes with your head? Yeah, yeah, well this was all perfected by the guy out in Spain in the Costa Brava, a place called El Bulli. He has a number of protégés around the world. I ate at one of his places in Sao Paulo called Dom, D-O-M, which is actually quite, it was good. The thing is, the guy in Brazil was at least serving,
04:25 You know he was he wasn't it wasn't like a teaspoon of this and a tablespoon of that It was like entire meals that were done this way where you think you're eating one thing That's actually another this this the meat the sauce that you normally find you know that some meat sauces and the rich brown sauce is actually Chocolate you know kind of thing that's that's weird where you think you're gonna sink your teeth into one thing and it turns out to be another yeah Yeah, but you know again, I mean this is interesting, but is it really? Dude, we're going back to home grown vegetables because that's all that's going to be available if you want something that's not genetically modified. Yeah, that and then there's now there's some word out that you know aspartame. Aspartame. Aspartame.
05:09 The stuff done by your buddy... Rumsfeld. Is potentially the cause of a lot of this early onset Parkinson's. And obesity and heart disease and all kinds of bad stuff. So anyway, so this is the kind of stuff we'll be talking about today ladies and gentlemen if you're... Wait, click! I just heard everyone tune out. Don't blame them. Hey, who's our executive producer for episode 176, John? We have three executive producers and two associates. Okay, let's rock it. So at the top of the list though has to be, only goes by the letter CB from Tokyo.
