or Connect
New Posts  All Forums:

Posts by ehkay

I can give you lessons.
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?
New Posts  All Forums: