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  • Ben Roche: So I'm Ben, by the way.

    班:所以,順便一題,我是班

  • Homaro Cantu: And I'm Homaro.

    何馬若:而我是何馬若

  • BR: And we're chefs. So when Moto

    班:我們是廚師。所以摩托餐廳

  • opened in 2004, people didn't really know

    於2004年開幕時,大家都搞不清楚

  • what to expect. A lot of people thought

    到底我們在玩什麼。很多人以為

  • that it was a Japanese restaurant, and

    這是家日本料理餐廳,

  • maybe it was the name, maybe it was

    或許是因為餐廳名字,或許是因為

  • the logo, which was like a Japanese

    餐廳商標真的很像日本字

  • character, but anyway, we had all these

    反正,我們收到

  • requests for Japanese food, which is

    一大堆詢問要點日本菜,可是

  • really not what we did. And after about

    我們真的不是做日本料理的。就在

  • the ten thousandth request for a maki roll,

    我們收到第一萬份要點壽司卷的詢問後

  • we decided to give the people

    我們決定要供應

  • what they wanted. So this picture is

    大家想吃的東西。所以這張圖片

  • an example of printed food, and this was

    是「印表機食物」樣品,這也是

  • the first foray into what we like to call

    我們第一次進軍我們稱之為

  • flavor transformation. So this is all

    味覺轉化的實驗。所以

  • the ingredients, all the flavor of, you know,

    你知道,就是把製作壽司卷的材料

  • a standard maki roll, printed onto

    及壽司卷的味道,印在

  • a little piece of paper.

    一張小小的紙上給客人吃

  • HC: So our diners started to get bored

    何:我們的客人很快就對這個點子

  • with this idea, and we decided to give them

    失去興趣了,因此我們決定

  • the same course twice, so here we actually

    把同一道菜上兩次,也就是說我們

  • took an element from the maki roll and

    仿造「壽司卷紙」這道菜

  • and took a picture of a dish and then

    照了一道菜的相片,然後

  • basically served that picture with the dish.

    就把這道菜的相片及這道菜一起端上桌

  • So this dish in particular is basically

    所以現在這道菜基本上是

  • champagne with seafood.

    香檳配海鮮

  • The champagne grapes that you see are

    這裡的香檳葡萄

  • actually carbonated grapes. A little bit of

    其實是灌了二氧化碳(發泡)的葡萄,再放

  • seafood and some crème fraiche and the

    一點海鮮以及crème fraiche (法式酸奶油)

  • picture actually tastes exactly like the dish. (Laughter)

    而這張相片吃起來味道就像這道菜。(笑聲)

  • BR: But it's not all just edible pictures.

    班:不過不只是可食用的相片

  • We decided to do something

    我們還決定要做點

  • a little bit different and transform flavors

    不一樣的東西來轉變那些

  • that were very familiar -- so in this case,

    很熟悉的味道—所以情況就是

  • we have carrot cake.

    我們要挑戰紅蘿蔔蛋糕

  • So we take a carrot cake, put it

    所以我們拿了一個紅蘿蔔蛋糕

  • in a blender, and we have kind of like

    把它放進果汁機裡攪一攪,就得到

  • a carrot cake juice, and then that went into

    很像紅蘿蔔蛋糕果汁的東西,然後放進

  • a balloon frozen in liquid nitrogen to create

    氣球裡,再用液態氮冰凍

  • this hollow shell of carrot cake

    做成這個中空的東西,我覺得很像

  • ice cream, I guess, and it comes off

    紅蘿蔔蛋糕冰淇淋,而且成品呢

  • looking like, you know,

    看起來很像,你知道

  • Jupiter's floating around your plate.

    木星飄浮在盤子上

  • So yeah, we're transforming things into

    所以是的,我們要把食材變成

  • something that you have absolutely

    你完全無法聯想的

  • no reference for.

    另一種食物

  • HC: And here's something we have no

    何:這個是我們

  • reference to eat. This is a cigar, and

    絕對想不到可以吃的東西。這是雪茄

  • basically it's a Cuban cigar made out of

    而且還是一枝古巴雪茄

  • a Cuban pork sandwich, so we take these

    用古巴豬肉三明治做的,我們把這些

  • spices that go into the pork shoulder,

    醃豬肩胛肉所需的香料

  • we fashion that into ash. We take

    做成煙灰的樣子。我們

  • the sandwich and wrap it up in

    把三明治用甘藍菜葉

  • a collard green, put an edible label

    包起來,再用一張可以吃的紙作商標

  • that bears no similarity to

    看起來一點都不像

  • a Cohiba cigar label, and we put it

    可喜巴雪茄,我們把它放在

  • in a dollar ninety-nine ashtray and charge

    一個1.99美元的煙灰缸裡,然後收你

  • you about twenty bucks for it. (Laughter)

    大約20美元吃這道菜。(笑聲)

  • HC: Delicious.

    何:真好!

  • BR: That's not it, though.

    班:但這不是我們的目的。

  • Instead of making foods that

    除了做一些讓你看起來

  • look like things that you wouldn't eat,

    不能吃的食物給你吃之外

  • we decided to make ingredients

    我們還做了一些

  • look like dishes that you know.

    看起來很熟悉的食物

  • So this is a plate of nachos.

    這是一盤墨西哥玉米片

  • The difference between our nachos

    但是這盤玉米片跟

  • and the other guy's nachos,

    你所知道的玉米片的不同在於

  • is that this is actually a dessert.

    這盤玉米片其實是道甜點

  • So the chips are candied,

    所以這些脆片其實是糖片

  • the ground beef is made from chocolate,

    牛絞肉是巧可力做的

  • and the cheese is made from a shredded

    起士則是以削成條狀的

  • mango sorbet that gets shredded

    芒果雪酪充當,因為削完後

  • into liquid nitrogen to look like cheese.

    就放在液態氮裡,所以看起來真的很像起士

  • And after doing all of this

    就在把這些材料

  • dematerialization and reconfiguring

    拆散重組後

  • of this, of these ingredients, we realized

    我們瞭解到

  • that it was pretty cool,

    其實這還滿酷的

  • because as we served it, we learned that

    因為我們出這道菜時,發現

  • the dish actually behaves like the real thing,

    這道假玉米片裝的還真像

  • where the cheese begins to melt.

    因為「起士」開始融化了

  • So when you're looking at this thing

    所以當你坐在我們的餐廳

  • in the dining room, you have this sensation

    看這這道菜,你會以為

  • that this is actually a plate of nachos,

    這真的是盤墨西哥玉米片

  • and it's not really until you begin tasting it

    直到你吃了之後

  • that you realize this is a dessert, and

    才會恍然大悟原來這是甜品

  • it's just kind of like a mind-ripper.

    有一種精神分裂的感覺

  • (Laughter)

    (笑聲)

  • HC: So we had been creating

    何:所以我們

  • all of these dishes out of a

    在一個一點都不像廚房

  • kitchen that was more like

    卻比較像修車場的地方

  • a mechanic's shop than a kitchen, and

    實驗這些菜

  • the next logical step for us was to install

    所以下一步理所當然是

  • a state-of-the-art laboratory,

    打造一個擁有最新科技的實驗室

  • and that's what we have here.

    這個就是我們的實驗室

  • So we put this in the basement, and we

    我們蓋在地下室,而且

  • got really serious about food, like

    我們開始很認真地看待食物

  • serious experimentation.

    就像真的實驗一樣

  • BR: One of the really cool things about

    班:有一件非常酷的事是

  • the lab, besides that we have a new

    這個廚房除了有新的科學實驗室外

  • science lab in the kitchen, is that,

    它還有

  • you know, with this new equipment, and

    你知道,這些新的儀器

  • this new approach, all these

    以及新的烹調手法

  • different doors to creativity that we never

    而那前所未見、通往創意的門

  • knew were there began to open, and so the

    就這樣打開了

  • experiments and the food and the dishes

    所以這些實驗,這些食物,還有這些

  • that we created, they just kept going

    創意菜色,就這樣不斷地

  • further and further out there.

    產生出來,而且愈來愈勁爆。

  • HC: Let's talk about flavor transformation,

    何:我們來談談味覺轉變

  • and let's actually make some cool stuff.

    就來做點酷東西吧

  • You see a cow with its tongue hanging out.

    你一定看過牛把舌頭伸出來的樣子

  • What I see is a cow about to eat something

    我每次看到都認為牠是準備要吃

  • delicious. What is that cow eating?

    美味的食物。牛在吃什麼呢?

  • And why is it delicious?

    為什麼這麼好吃?

  • So the cow, basically, eats three basic

    所以基本上給牛餵食三樣基本的東西

  • things in their feed: corn, beets, and barley,

    玉米、甜菜及大麥

  • and so what I do is I actually

    所以我就提出

  • challenge my staff with these crazy,

    一些瘋狂的點子挑戰我的員工

  • wild ideas. Can we take what the cow

    我們能不能拿牛吃的東西

  • eats, remove the cow, and then make

    但不要用真正的牛肉,

  • some hamburgers out of that?

    來做成漢堡?

  • And basically the reaction tends to be

    大家聽到後的反應基本上

  • kind of like this. (Laughter)

    是這樣的。(笑聲)

  • BR: Yeah, that's our chef de cuisine,

    班:是啊,這是我們的行政主廚

  • Chris Jones. This is not the only guy

    克里斯·瓊斯。他不是唯一一個

  • that just flips out when we assign

    對我們交待的無理差事

  • a ridiculous task, but a lot of these ideas,

    發火的人,對我們的員工而言

  • they're hard to understand.

    我們的想法簡直是匪夷所思

  • They're hard to just get automatically.

    很難一說就懂

  • There's a lot of research and a lot of

    這些創意菜裡

  • failure, trial and error -- I guess, more error --

    充滿了研究

  • that goes into each and every dish,

    也充滿了失敗、摸索,我猜錯誤居多

  • so we don't always get it right, and it takes

    我們不是一次到位的,通常

  • a while for us to be able to explain that

    我們要想很久才能解釋清楚

  • to people.

    給他們聽

  • HC: So, after about a day of Chris and I

    何:所以就在我跟克里斯

  • staring at each other, we came up with

    大眼瞪小眼了一整天之後,我們做出

  • something that was pretty close

    一個還滿像

  • to the hamburger patty, and as you can

    漢堡肉的東西,你看

  • see it basically forms like hamburger meat.

    它弄起來還真像漢堡肉

  • This is made from three ingredients:

    這東西用三樣材料做成

  • beets, barley, corn, and so it

    甜菜、大麥及玉米,所以

  • actually cooks up like hamburger meat,

    它煮起來像漢堡肉

  • looks and tastes like hamburger meat,

    看起來、吃起來像漢堡肉

  • and not only that, but it's basically

    不只這樣,這個東西

  • removing the cow from the equation.

    不需要用牛肉了

  • So replicating food, taking it into that

    所以要如何複製食物,並且進展到

  • next level is where we're going.

    下一個階段是我們想要做的

  • (Applause)

    (掌聲)

  • BR: And it's definitely the world's first

    班:而且這絕對是世界第一個

  • bleeding veggie burger,

    會「滴血」的素漢堡

  • which is a cool side effect.

    還滿酷的效果啊

  • And a miracle berry, if you're not familiar

    還有利用神秘果,如果你沒聽過

  • with it, is a natural ingredient, and it

    它是一種天然的食物

  • contains a special property.

    含有一種特別的物質

  • It's a glycoprotein called miraculin,

    是稱作神秘果素的糖蛋白

  • a naturally occurring thing. It still freaks

    是天然形成的,每次我吃神秘果

  • me out every time I eat it, but it has a

    都驚異不已,它有一種特質

  • unique ability to mask certain taste

    能遮蔽味蕾上對某些味覺

  • receptors on your tongue, so that primarily

    的受體,主要是

  • sour taste receptors, so normally things

    酸味的受體,所以那些

  • that would taste very sour or tart,

    嘗起來酸澀的東西

  • somehow begin to taste very sweet.

    會變的非常甜

  • HC: You're about to eat a lemon,

    何:你明明在吃檸檬

  • and now it tastes like lemonade.

    但味道卻像蜂蜜檸檬汁

  • Let's just stop and think about the

    現在讓我們來想想

  • economic benefits of something like that.

    這種神秘果類的東西有什麼經濟效益

  • We could eliminate sugar across the board

    說不定我們做餅乾糖果及汽水的時候

  • for all confectionary products and sodas,

    不需要用糖了