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Ferran Adria and Heston Blumenthal are friends and have collaborated in the past. They all hang out with Herve This and try to come up with ways to kick your culinary ass.

Heh. Well the MMORPG is in the works. But it's being done by Interplay, which as far as I know consists of Herve Caen and maybe his secretary. How they intend on making it with a proposed launch date of April 2009 and a budget of 30 Million dollars that they don't have, I don't know, but that's what they have to do in order to keep the license.

And hey, I would be happier than a pig is sh*t if there were an isometric turn-based RPG in the Fallout universe coming out, but it's not going to happen and the same 150 people constantly griping on a couple of message boards will never make it happen.

I just stopped by there and yeah, they are bitching about Bethesda, saying that it doesn't have the same feel of the original, based on the 3 pieces of concept art that are available at http://fallout.bethsoft.com/ . Their point being that it doesn't have the exact retro 50's sci-fi feel in those images, but they haven't shown much, and those concepts are still sick. But it will NEVER live up to what they want - EVER.

Sorry, they just piss me off.

It's true. It's interesting, actually- just how far the scientific analysis of food has come in the past century, and how most of that advancement has been squarely in the services of EVIL. Pizza Pockets, TV Dinners, Instant Mashed Potatos, Chocolate Bars with fake chocolate, etc. It was in the early 80s, at the tail end of "Nouvelle Cuisine" that Harold McGee was doing a bit of research for a project and discovered this HUGE amount of literature that no chef had ever seen, that explained SO much about the food that we work on.

That is what prompted him to write the first edition of his book, which has launched a huge interest in the haute cuisine world in understanding the science behind what we do every day. Now he, Herve This from France, Heston Blumenthal (the chef of the Fat Duck in this clip), Ferran Adria of El Bulli, and a few others are learning what "mad science" has done to food in the past century, and finally starting to use it in the aid of culturally worthwhile cuisine.