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Unread 10-01-2011, 02:42 PM   #57
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Join Date: 09-17-05
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I have shared the article with a friend of mine who is on the BOD for the Culinary Institute of America....

He replied as follows

Check out

Not only is it plausible, it's absolutely true. Nathan Mhyrvold, a physicist who had completed a PhD in theoretical and mathematical physics by age 23, studied under Stephen Hawkings and was the first Chief Technology Officer for Microsoft--and is also a deeply commited foodie and well-trained French Chef who wrote a $650 (retail price) 5 volume cookbook called Modernist Cuisine--has not only stated it is true but has also proved it was true with detailed experiments in a $5 Million kitchen he built outside of Seattle.

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Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
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