I rather love the web site, http://paulsellers.com./
The results of Paul Sellers’ sharpening methods are simple and sound, and the results of his philosophy are shiny and sharp. Or maybe the other way around. In any case his advice is worthy of study.
One theme you will see over and over in my blog is […]
Creme De Menthe Caviar on Haagen Dazs Vanilla Ice Creme
Sometimes you need to do molecular gastronomy, and you need to do it now!
Spherification is a rather nifty process where you react juice with sodium alginate in it and a calcium containing fluid to make little juice filled gelatin balls.
While adding […]
I love mesquite wood. It is beautiful, tough, weather resistant, hard and the worlds most stable wood. It does have a curious weakness, a screw will split it in half despite it being able to survive years as a mallet. The wood can split.
So there are methods you learn, that you would not […]