I hate secrets, especially food secrets.
What is Coca Cola's secret formula? Why does Heinz ketchup taste so much better than any competing brand? What is the Colonel's secret blend of herbs and spices? And how the hell do you make Moto's popcorn purée?
My answers are: marketing; wish I knew but think this article is perhaps the most interesting analysis I've ever read about ketchup or any other topic; not sure, but I think it includes MSG; and someone please tell me because that sauce is addictive.
Yes, ever since our meal at Moto I've been unable to get popcorn puree out of my mind. Every so often I drift off into a reverie, pondering how to reproduce that sauce -- the toasted background flavour, and those powerful salty and buttery notes. It's movie theatre popcorn ambrosia. My one and only taste was a tiny golden pool in a dish of snow crab with a passion fruit noodle, which is not a lot to go on. I was so taken, I even asked our server how to make it. Her reply was simplicity itself: "popcorn, milk, and a lot of butter."