Page 3 of 3 FirstFirst 123
Results 21 to 23 of 23

Thread: Cooking Transitions and Unintended Consequences

  1. #21

    knyfeknerd's Avatar
    Join Date
    Feb 2012
    Location
    Charlotte, NC AKA The Queen City! The lint-filled belly button of the south.
    Posts
    2,992
    I still really do enjoy cooking at home. Even after 20+ years of doing it for a living, I do it at home if I can. Some nights it's the last thing I want to do. That's why God invented Chinese food and Pizza delivery.
    "See... the problem here is that... my little brother, this morning, got his arm caught in the microwave, and uh... my grandmother dropped acid and she freaked out, and hijacked a school bus full of... penguins, so it's kind of a family crisis... so come back later? Great."
    -Lane Myer (Definitely not as in Oscar Mayer)

  2. #22
    Senior Member Miles's Avatar
    Join Date
    Mar 2011
    Location
    Deep in the heart of a Texas kitchen
    Posts
    527
    Quote Originally Posted by knyfeknerd View Post
    I still really do enjoy cooking at home. Even after 20+ years of doing it for a living, I do it at home if I can. Some nights it's the last thing I want to do. That's why God invented Chinese food and Pizza delivery.
    I still enjoy cooking at home, as well. Admittedly, some nights it's tough to muster the energy. I do find that my cooking at home has well, become simpler than it used to be, but it tastes just as good as any of the more complicated dishes that I used to cook. In fact, I might like it better.

  3. #23
    Senior Member
    Join Date
    May 2012
    Location
    Philippines
    Posts
    1,405
    i know it's an old response but, you can get those online like on amazon or even ebay.

    =D

    i meant the sodium alginate and the other thing for spherification.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •