Pinch hitting for Pedro Borbón… Manny Mota…

By Iron Chef Leftovers

Ok, so this post is not really about baseball; I tend to leave that to my friends AJ Coltrane and Blaidd Drwg.

It must be nice to be Harvard. The school has no culinary program, but it does sponsor a lecture series on Science and Cooking. For those of us not fortunate enough to be in Boston, we can still see these lectures streaming (and they eventually get posted to youtube and itunes). Since this series is really as much about science as it is about cooking, the lineup contains some of the heavy hitters in the molecular gastronomy world. Being a fan of the processes involved, I have a ton of interest in the series.

If you are interested, here is the batting order:
• Tuesday, September 4, 2012 — Dave Arnold (Food Arts), Harold McGee (New York Times)
• Monday, September 10, 2012 — Joan Roca and Jordi Roca (El Celler de Can Roca), Salvador Brugués (Sous-Vide Cuisine)
• Monday, September 17, 2012 — Bill Yosses (White House Pastry Chef)
• Monday, September 24, 2012 — Enric Rovira (Master Chocolatier)
• Monday, October 1, 2012 — Fina Puigdevall (Les Cols), Pere Planagumà (Les Cols), Paco Perez (Miramar)
• Monday, October 8, 2012 — Raül Balam Ruscalleda (Moments)
• Monday, October 15, 2012 — José Andrés (Think Food Group, minibar, Jaleo)
• Monday, October 22, 2012 — Wylie Dufresne (wd~50)
• Monday, October 29, 2012 — Dan Barber (Blue Hill Farm)
• Monday, November 5, 2012 — Joanne Chang (Flour Bakery)
• Monday, November 12, 2012 — Jack Bishop (Editorial Director at Cook’s Illustrated and an Editor on The Science of Good Cooking), Dan Souza (Associate Editor of Cook’s Illustrated)
• Monday, November 19, 2012 — Nathan Myhrvold (former Microsoft CTO; co-founder and CEO of Intellectual Ventures; and author of Modernist Cuisine: The Art and Science of Cooking)
• Monday, November 26, 2012 — David Chang (momofuku), Carles Tejedor (Via Veneto)
• Monday, December 3, 2012 — Ferran Adrià (elBulli Foundation)

Not bad, not bad at all.

I leave you with the clip that the title of this article comes from.

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