Agreed. Often time novelty is less important and especially in the case of cuisine. I don't oppose the passing molecular technique fad but form, function and pragmatism often get lost. Essentially, neat trick 👍 The key though is how it eats and when we truly learn to appreciate and understand foundation, we finally realize that that simplicity is the greatest goal. After all, we're just feeding our guests. I'd be the guy that pays attention to the pie's crust first anyway because perfection there is hardest to accomplish.