The kitchen is a laboratory.

Introducing Moto from Chicago! Where the chefs Homaro Cantu and Ben Roche are pushing the limits on what your tastebuds can experience. A serious mindf**k when you realize you're tasting tuna but eating watermelon. But their argument is that with this new technology, it will soon eliminate several environmental issues caused by the food industry such as over-fishing and shipping ingredients long distances. The device they used reminds me of something I learned in food engineering. I never thought you would want to do this at the restaurant level. Food manufacturers do this all the time with flavors. I recall walking into a whole pantry full of plastic jars of "natural" flavorings for the rice I was working on. But I digress.

So would you eat nacho-look-a-like that tastes sweet or tuna that is actually watermelon? These chefs have too much fun with liquid nitrogen. And I don't blame them. That stuff is AWESOME.