It’s autumn, and that means two things:
1. Sweaters
2. Pumpkin pie spice
And these days it’s in everything from Kale Chips & Kombucha:
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To protein powder:
(Gross)
But lets not forget about the granddaddy of pumpkin pie flavor.
You know, pumpkin pie:
Nothing says “home for the holidays” quite like a slice of fluffy, flakey pumpkin pie.
While the world spins ever-further into chaos, at least there is this one sweet staple to keep us grounded.
Until now.
Because people are losing their damn minds over clear, yes clear, pumpkin pie.
Simon Davies, executive chef at the 3-star Michelin rated Alinea restaurant in Chicaco, set the autumnal world on its head when he started uploading photos of his latest creation: clear pumpkin pie.
“It is a distillation of pumpkin, cinnamon, ginger, and clove. Texture is very important to us,” he explained on Instagram.
One commenter summed it up best, writing “Whaaaaaat?!”
While many, many others went with this two-word reply: “Mind blown.”
Would you sink your teeth into this delicious abomination?
mhoffman953
So it’s basically just jello that’s pumpkin pie flavored
RIGay
Exactly – Pumpkin Jello was the first thing that popped into my mind. All I see are chemicals. I avoid chemicals as much as possible.
That’s like all the season flavorings that they push on people, like Pumpkin, Eggnog, Peppermint, etc. at Starbucks or Dunkin Donuts – those are nothing but [toxic] chemicals being pumped into otherwise unadulterated beverages.
dwes09
It depends. Jello (the brand, as well as most other jellos) is made from pig bones and cartilage (kosher products come from cow rather than pig parts) . If he is aiming for vegetarian, it would be made with gelatin extracted from algae (agar).
MikeE
@RIGay: you “avoid chemicals”? So I take it you don’t breathe, drink or even eat, ever?
The whole “holier than thou” “anti-chemicals” brigade are laughable, considering the extreme lack of scientific knowledge they display.
Everything is “chemicals”.
Juanjo
Looks like shit to me
PRINCE OF SNARKNESS aka DIVKID
I trust your expertise on this matter
baggins435
I’m from the South, I’ll take a good sweet potato pie over pumpkin any day.
JessPH
Pumpkin Pies are overrated. Butternut Squash and Sweet Potatoes pies tastes better.
dwes09
Anything with butternut squash is bound to taste good!
dwes09
It is odd that the Chef would claim that “texture is very important to us” and yet somehow forget that the texture of gelatin (whether from animal bones, cartilage, or algae) is very different and not particularly pleasant in combination with a pastry crust!
Given that he refers to it as a distillation, I doubt it is artificially flavored or “full of chemicals” as others have commented (though of course ALL food and all flavor is nothing but a combination of chemicals, as we are nothing but a combination of chemicals). But it still would lack all the texture, fiber and “tooth” that makes pumpkin pie enjoyable. The equivalent is a Beef Wellington that has only aspic, no beef!
Kangol
Alinea is a famous as one of those out-there, ultra-expensive spots that pioneered molecular gastronomy in the US. People rave about the food as well as the experience. I’ll take homemade sweet potato, pumpkin or butternut squash pie over this fancier version any day, though.
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