In my fancy, schmancy new job, I occasionally get to go to very nice restaurants, like Country. As one of my fellow diners pointed out, foams are all the rage in the haute cuisine world. To her point, we had a sea scallop surrounded by some unidentifiable, though savory, foam. And while the food was delicious, we couldn't help but wonder if foam doesn't play a critical role in the haute cuisine dining experience by making your food seem and taste bigger, while it is, in fact, just one sea scallop, and not the pluralized "scallops" promised on the menu.
And, no, this is in no way a complaint about my delicious, free meal.
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