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The Future is NOW

Sunday, July 1, 2012 3:18:30 PM America/Los_Angeles

“Welcome to the Future” is a phrase that has been kicking around the office a bunch over the recent months. I’m not quite sure what we mean when it’s said, but mostly I hear it when one of the Vapor Experts is blown away by the advanced technologies we deal with every day.

In an office with Quad-Core computers featuring million-pixel resolutions, automatic vacuum robots that sweep around the office finding their own way, and cloud computing software that shares files almost instantly across hundreds of miles, it’s hard to keep your cool. These modern devices have literally changed the way we interact with the world around us, and sometimes it feels a bit ‘futuristic’ while its underway.

Perhaps it’s the advent of true science fiction in the mid 1600s that has made our world seem so advanced. Since Johannes Kepler’s “Somnium” first jettisoned an imaginary tale of space flight into the minds of his contemporaries, creative minds have set to work ‘predicting’ the way that the future might look. In the early 1900s, the creativity took leaps and bounds as quantum mechanics and deep space imagery first took to the mainstream. Comics, radio shows, and later television served to enhance our ability to believe in a changing tomorrow even further.





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Posted in Molecular Gastronomy By

Riley Graham

El Bulli's Last Waltz

Thursday, March 29, 2012 9:37:02 AM America/Los_Angeles

El Bulli – The name invokes culinary excellence, patron exclusivity, and innovation abound. It has also become one of our favorite topics for discussion, as Head Chef Ferran Adria famously kept as many as six Volcano Vaporizers in his kitchen in Spain. In many ways, Adria’s exploration into the physical basis of flavor, texture, and color has led vaporization to a new horizon.

Chef Adria and his peers have taken this penchant for breakthrough to a global scale, and many renowned chefs, including Grant Achatz, Rene Redzepi and Joan Roca, have re-iterated his ability to transform food into fine art.

Unfortunately for foodies, El Bulli served its last meal on Saturday, July 30th, 2011. Fittingly dubbed “The Final Waltz,” this 50 course meal invited friends, family and chefs alike from across the globe to enjoy the last menu that El Bulli will offer in the foreseeable future.

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Posted in Molecular Gastronomy By

Richard Grand

 
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