I absolutely love these two warm videos of Grant Achatz, famous molecular gastronomist/chef from Chicago’s Alinea, showing his planning process for the Childhood Menu. Harvard University held a talk where Achatz showed how he achieved the burning logs effect seen in the video.
Unfortunately the YouTube videos have been taken down but please watch the lecture on lighting some edible logs on fire at the link below.
I love seeing the kids work in parallel with the adults in this next video.
And here (from Grub Street) is the talk about how Achatz uses a high proof spirit and maltodextrin to light his edible beet soaked logs on fire. Gorgeous.