It was apparently real recent, and dropped casually in an interview with Mondo 2000. Which somehow still exists?

Rather a large part of the point with Superman, originally anyway, is the way he doesn’t get corrupted by all that power.

Just a heads up Morrison prefers they/them and fairly recently came out as non-binary. 

By reputation yes. The guide in general has an overall bias towards certain features, food types, service standards and ambiance. To point where there are consulting companies you can hire to almost guarantee you a star by conforming things to a certain formula.

The color of the napkins matters.

try that with gordon ramsey

And that’s particularly important with a tasting menu. Every time I’ve ever done one of those we were asked about dietary requirements and allergies both when it was booked and when we arrived. If a place can’t accommodate due to logistics (usually cross contamination in small facilities) they tell you and post it all…

Oh I wasn’t calling you out for using it. It’s broadly understood, and in usage a little bit more specific than “Modernist Cuisine” which seems to be the preferred term among professionals and major writers. Which is why I think people push back on it.

Molecular Gastronomy is foams and bubbles. Modernist Cuisine is a…

A friend of mine is a Chef, mostly pastry, who once specialized in modernist cuisine. Even staged at WD50, then worked directly with Wylie Dufresne on some James Beard stuff and pop-ups and guest stints for a couple of years. He’s been involved in like 3 or 4 stars at this point.

I’m sort of mystified by people who had trouble following. It’s three linear stories, with some bits that tie them together happening in chronological order.

The show even has expositional statements about what’s happening when. A scene where things cross over, or it’s pertinent will start with some one saying “Ah…

I think it’s just familiarity a lot of stuff around mid century was sort of least common denominator. And if your from a background where citrus peel is a thing, well in a lot of areas for a long time a tub of neon green was the only way to get there.

Yes. Less than a dollar more than Chipotle. Gouging.

It’s both cheap and insanely easy to make candied citrus peel.

Most don’t automatically think that. That’s how unconscious bias works.

Uncased black pudding is common. Drisheen might be trickier. There are very old versions that are packed into a bladder, often bound with coarse or whole barley and oats. Rather like a haggis.

I assume crumbs substitute for a hard-to-find ingredient,

It’s straight out of 1998.

Brown people made it. If it costs more than $2 it’s a rip off.

That is part and parcel of a stigma around Ethnic food. $14 for an entrée is cheap. Which seems to be their most expensive burrito.

It is in fact much better. But the locations I’m familiar with are sit down and table service. Not a spot you jump into to grab a burrito and a water for less than  $20. But sit for multiple courses and a few rounds a drinks. That puts it in a price tier above Chipotle. 

and isn’t quite analogous to Chipotle as it features a set menu, but it has similarly aimed price points and feels like it’d fit the same fast-casual bill.