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Posts by ehkay

Fennel cooked sous vide with pernod is really good. I think there's a time/temp/ratio in under pressure.
why not puree both with alginate and make an elegant sphere
62 actually felt kind of chilly during my commute today.
A bunch of stuff from Plenty. Moroccan carrot salad Winter slaw Swiss Chard and Chickpea Stew
The truffle cubes could be more precise.
If there's not dry ice and a dog comb, is one really cooking?
I don't think this is a BDSM forvm.
I didn't look for it. I used Reims from La Boîte. But try here: http://www.ohnuts.com/buy.cfm/bulk-candy/licorice/twizzlers-black-twists?pre=32977&gclid=CJKql5j7_roCFdFhfgodT3YAMQ
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