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Old 02-10-2011, 01:35 PM   #17
On the road to being a farker
dave32063's Avatar
Join Date: 02-01-10
Location: Columbia Mo

Originally Posted by JONESY View Post
Ohh yum, sous vide, just what we need in BBQ, maybe we all start using micro greens in our platting, and try to foam everything, maybe we break down and reconstruct BBQ sauce, or even better bacon. Can’t wait….

Too funny! But you forgot to mention molecular cooking-the latest craze in modern gastronomy.
PS-I have half a vial of maltodextrin that I won't be using for sale

Just being a little sarcastic. I love learning new techniques that I didn't even know existed and I watch every cooking show out there. ( I saw maltodextrin and molecular cooking on Chopped!) Ryan obviously knows alot more about cooking than I do. I look forward to your next experiment.
Dave WSM 22", Gibson J 185 EC, Sage XP 590
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