Molecular Gastronomy... no bull

I'f you've stopped at Khymos, you probably already know about TGRWT (They go really well together). The event consists of creating recipes using a couple (or more) ingredients that "marry" really well according to their volatile aroma compounds.

Martin came up with a clever, albeit not perfect way to come up with the aromatic compounds of a certain ingredient, as was explained here. It involves searching for matches of those compounds between a number of ingredients, usually, some that wouldn't often show up together in menus.

If you ask me, that is REAL molecular gastronomy.

Update:
I'm going to make a "late entry" for TGRWT #7. The ingredients are caramelized cauliflower and cocoa so I'm thinking cauliflower creme brulée and bitter cocoa sorbet. I'll probably end up throwing a tuile in there just for kicks.