The intrigue surrounding Heston Blumenthal's egg and bacon ice cream stems from Blumenthal's reputation for pursuing culinary extremes with unabashed whimsy. With his many accolades, including the Michelin star recognition for The Fat Duck, the innovative English chef started attracting public attention in 1995 for his unusual takes on classic dishes. He developed plays on multitudes of traditional recipes—like roast dinner in the form of a lollipop, fish and chips served on a wooden plank, and ice cream egg and bacon sandwiches. Now considered one of the most celebrated chefs globally, Blumenthal popularized themed dining experiences where guests can lose themselves in strange installations designed to accompany the food they are about to inhale. Through inventive culinary art, Blument

Question

Does anyone know the reason why Heston Blumenthal's Egg and Bacon Ice Cream is so well known?

Answer 1

I was reading this while I had my personal recipe for a lasagna. I was so immersed in the first dish that I spilt my Shiraz into my plate it was a minor flavour addition that did not ruin the meal. Great work chaps.

Answer 2

Haute Cuisine Chef: "I created an improvised piece of avant-garde culinary art and when I absorbed it, the experience really grounded me."

Home cook: "I dropped the lasagna and still ate it from the carpet with a spoon."

Answer 3

That oyster and caviar bubble tea looks amazing.

Answer 4

Besides your inspiring talent, I love the banter. "That was quick, for YOU"

Answer 5

It's always interesting to hear the history behind these well known dishes

Answer 6

Thanks for the selfie last month when I spotted you while walking past the restaurant - and sorry for interrupting your chat. Your content continues to be superb! I cooked bordelaise sauce from your content for friends last weekend with a dry aged fore rib. It was delicious!

Answer 7

Hey @Fallow I adore that you guys can make content where you might disagree but you build on your strengths and make a banger dish. I have been catching up on your content over the last few years. The world needs more content where you guys might start at a disagreement that turns into a dish you both stand behind

Answer 8

Lots of inspiration in this content. Thanks gents for making this content. It’ll keep me cooking for awhile.

Answer 9

Seeing Ainsley here warmed my heart.

Answer 10

Along with J Kenji Lopez Alt, you guys are my favourite chefs. Such fantastic knowledge. Thank you!

Answer 11

That's one of the best jerk chicken I've seen that wasn't made in Jamaica and I love how you guys kept it's simple

Answer 12

i love this channel and tell everyone i know about it. please never change!

Answer 13

Jack and Will, this is funny. Years ago I was invited to a dinner at the French Culinary Institute in NY. The host asked me to sit with Thomas Keller because he was dining alone and nobody knew who he was. Ah the cherished memories of being an old retired chef

Answer 14

I love how this channel, these two kooks, have taken off like the Falcon 9!! Sharing their recipes & techniques is what did it. Lesson to all chefs. ✌️

Answer 15

these are the best cooking content on the internet. great job bros

Answer 16

yo, the high 5 fake out was so savage XD amazing content as always, well done to the whole team!

Answer 17

glad i found this early and get to see it blow up

Answer 18

Heston's receipe reminds me of Matthew Gray's recipe on "Great British Menu: Scotland Starter" with braised shoulder of beef, white turnip salad, and horseradish ice cream. When I worked for him in Atlanta, I remember asking him about it, "Chef, so, horseradish ice cream?" and he chuckled with a smile, "Oh... those good ole days. Horseradish ice cream is actually quite nice when you think about it. Try it one day!"

Answer 19

Getting a little punchy towards the end! love it

Answer 20

Back from a 12 hours service and still love to read your posts.