just curious on what most of you chefs if you have a choice on planning a menu on what kinds of ingredients that are, lets say, tuna being over fished?
ive kinda stopped eating tuna because of over fishing and when i do see it on a...
hi, i got my hands on hold of the book, unfortunately, theres only a very small section in it and the content was already in the foie gras... a passion which i bought alraedy. anyway, im sure it can be used for other things.
I was just day dreaming about food and things right, and of course, molecular gastronmy is to be the next frontier of food.
so what is next?
so far, food seems to engage is our sense of:
Taste
Touch (texture)
Smell
and of...
when i had a part time job we were selling a rather nice crab sandwhich. anyway, some guy ordered one and 5 mins later the waitress came back saying the guy didnt like crab.
Why order a crab sandwhich then? it clearly says there crab...
my dad gave me 2 white truffles in some liquid, im guessing brine or something, that cant be right can it?
i have to say, when i tasted the liquid, it was very fient with a truffle flavour, and the truffles themselves werent very...
right, this was basically a response from a classmate when i asked her what she thought about eating Foie Gras, so my question is, why is it some people are repulsed at eating offal but are fine with meat?
Why is it also that some dont...
"Obviously, you need to grow up a bit and realize that there are compromises with the food industry. Did you know that only about 35% of the population eats at fine dining establishments? And if only count the people that eat at...
