I had stood this long enough. What in the bloody hell is "foam" and why is it being served on my plate? It's like getting the last remnant of a can of Ready Whip, or not-quite-hardened meringue. And if is the pinnacle of culinary expertise, send me back to South Carolina, where I can get a meal to fill me up. I think sometimes chefs have forgotten that the basic restaurant premise to please the customer, not showcase an obscure state-change skill.