Myhrvold changes the texture of dinner

08/15/2011 | Bloomberg

Nathan Myhrvold, the former Microsoft official known for his six-volume "Modernist Cuisine" cookbook, serves watermelon chips and wine whirled in a blender in a meal for 15 at Intellectual Ventures, his company in suburban Seattle. Also served in the 30-item meal are ribs that are cooked sous vide for 48 hours, then given a dry rub before they are smoked and vacuum sealed.

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