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Posts by ehkay

Does anyone have thoughts on artificial sweeteners?
How was your meeting?
Idea in Food: Nathan M to start selling Cre/lox kits so you can customize your striped omelettes at the molecular level.
Good for your food miles, brah .
They call him Chemical Allé.
I was joking because that dish generates such an uproar every time it gets posted. I used a $9.99 bottle of Beaujolais. The d'Yquem poached Capon is a dish described in Doddin-Bouffant, which Alleno actually made on a christmas menu, as Max pointed out.
I was told that you could not ship into California from Michigan. I ordered some from Oregon, but they haven't arrived yet.
Do you ever use frozen chestnuts?
Foie Gras poached in La Tâche.
Does the pH of the boiling water matter?
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