Pumpkin pie is a holy trinity of the fall season. Along with turkey and stuffing, you pretty much have to have it at every Thanksgiving. It's just too good to pass up. It's probably why the pumpkin spice craze is so intense. People just want to indulge in as much pumpkin as they can before it becomes weird to order it. But clear pumpkin pie? The Internet has some very big questions about that.
I dunno what everyone's up in arms about, because the people who made this are straight up genius.
Alinea is a restaurant in Chicago that has for years been considered one of the finest restaurants in the world, earning a preposterously rare Three Star rating from Michelin. The fella at the helm is Grant Achatz, and I watched his episode of Chef's Table, and he is a staggering culinary genius with an incredible story: Dude lost his sense of taste to cancer and got it back. And resumed creating insanity like translucent pumpkin pie.
I'm in. Because of madness like this:
You might look at this pie and think, what happened? This is wrong. It just doesn't look like our favorite fall treat. It's more of an art form than something you'd eat at Thanksgiving dinner.
But that's because you haven't seen Grant's episode of Chef's Table, and therefore you are not yet a believer. This guy served a balloon as desert and diners loved it.
The upshot of all this is that Alinea is something like $170-350 a person, so very few of us will be able to personally try the clear, wondrous pie. So just do yourselves a favor and watch that episode of Netflix's Chef's Table. And save up, I guess.
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