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Thread: Guess what...

  1. #1

    Guess what...




    ...Im digesting right now.

    Not as cool as My Gastronomy and not as nice to read as Under Pressure but very many technical informations in there, some useful, some just good to know.
    Very hard to read in fact.

    Would I say you HAVE to have it as a pro? Yes, if someone else pays and you can use it, like in my case
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  2. #2
    Senior Member Lucretia's Avatar
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    I hope this doesn't mean we're going to start seeing foams in all your dishes!
    Now is not the time to bother me. And it's always now. Wiley Miller

  3. #3
    Hehe no ma'am it certainly does not mean that!

    The books are not about foams though, but still Im not boing to spherify, hehehe or use "sodium hydroxymetaphosphate"

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