Sunday, I learned a few of the basic processes that makes up this movement of Molecular Gastronomy.
Mostly, I find it wanking off about food... more so than usual, that is. I appreciate it on an esoteric, aesthetic level, but I find that when I want to eat a mushroom, I actually want to eat a mushroom and not just breathe the flavor in a foam. I like texture and chewing. I don't necessarily want essence of pea puree to explode in my mouth like stale baby food.
The most successful dish, I thought, was the seared duck breast (because it was cooked conventionally) which was topped with pineapple caviar. I did like these little bursts of fruity flavor and will probably be taking this technique home with me. The sweet and acid flavors of the caviar worked nicely to offset the fattiness of the duck.
In order to make this "caviar," combine juice with sodium alginate (a thickener) and then dribble drops into a calcium chloride bath. Osmosis sucks the water out of the juice drop and creates a cell wall around the drop. An example from Youtube:
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