Tuesday, February 27, 2007
A NY Chef and the Search for Almond Carrots
Executive chef Dan Barber wrote an amusing piece in the New York Times about trying to grow almond-flavored carrots. After reading it, I was left wondering how the nut oil producer in Burgundy managed to get that almond essence in the potatoes he cooked. Given the reaction of everyone at the restaurant who tasted almonds in the carrots whether any almond was present or not, I'd have to wonder if this wasn't a case of biomass hypnosis.
