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Unread 03-07-2010, 01:58 PM   #23
Take a breath!
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Join Date: 01-08-10
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seriously. I love the science part about cooking. A lot more takes place then put meat on grill, wait three hours, eat. Chemical reactions are always taking place, and knowing how and what will happen can actually change the taste of food. Think of this as bbq molecular gastronomy.
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