Pork products, bacon in particular, are today’s it ingredients. I have a vegetarian aunt-in-law that used to allow bacon into her diet. My brother had a no-pork policy for a time, but even then he allowed the crunchy strips of pork belly onto his plate. I’ve seen references on numerous blogs to bacon ice cream [...]
hydrocolloids
Orange Pearls
I’ve been thinking about this new “molecular gastronomy” concept for a while, and have wanted to take a taste of what it can teach me about food. So many times you see very complicated or very expensive preparations that were beyond my resources. I saw a post on Michael Laiskonis’s blog, Workbook, that convinced me [...]
