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February 3, 2014
Sauce, potentially? >> in theory. some of the things we are doing, they are pure experimentation for experimentation sake and its pretty damn delicious. >> i like that. >> its another food item on your shelf. me as a cook, thats what i want. these are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. >> this is amazing. amazing. >> theyre not just thinking about what tastes good now but theyre talking about will it taste good in two years...
February 3, 2014
Beginning february 6th, experience the winter games everywhere. welcome to whats next. comcast nbcuniversal wecome to nordic food lab. >> just across from noma, located in a converted houseboat, an entity separate from the restaurant. the place where rene set up to further ideas and experimentation. >> he is one of the guys in charge here. >> nutmeg is a bit of a hallucinogenic. so i decided to make something with a lot of nutmeg and leave it a while and see what happens. >> hallucinogenic fis...
December 28, 2013
They are pure experimentation for experimentation sake and its pretty damn delicious. >> i like that. >> its another food item on your shelf. me as a cook, thats what i want. these are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. >> this is amazing. >> theyre not just thinking about what tastes good now but theyre talking about will it taste good in two years if you ferment it or age it or dry it. >> we like to ferment it. we add bac...
October 20, 2013
They are pure experimentation for experimentation sake and its pretty damn delicious. >> i like that. >> its another food item on your shelf. me as a cook, thats what i want. these are two years old cherries with the cherry pits. and wild roses. five years old wild roses. very deep, intense. >> this is amazing. >> theyre not just thinking about what tastes good now but theyre talking about will it taste good in two years if you ferment it or age it or dry it. >> we like to ferment it. we add bac...