The preparation process is, to put it mildly, laborious. But RuyGin, a restaurant in Tokyo, is ranked by critics as the 22nd best in the world. Its chefs did not acquire their reputation by slacking off. During the video, they appear to use, among many other tools, liquid nitrogen, an air pump and a blowtorch.
We dish up more neat food posts at the Neatolicious blog
But this is more a long involved chemstry experiement than it is cooking to me...
And I can appreciate cooking on a budget, as my interest in cooking really picked up while in grad school, and I still try to keep a almost as tight food budget now to save up for higher priorities. There are some ingredients, tools, and techniques that will not be accessibly to a certain budget, and even more not accessible to a certain budget and restrictive free time. But outside of those, there are still infinite variations to try and learning to cook lets you get things you normally couldn't afford (or get things not available period). Of course, if you want those things without taking the time and effort yourself, the costs can add up quick.
I guess it's the fact that I'm poor and that strawberry probably cost at least 40 bucks that has me scratching my head the most.