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motoeric
01-27-2012, 09:43 PM
Hi,

I need help from someone who is knowledgeable about molecular gastronomy. Can you please shoot me a pm if you are up on all that food science stuff?

Thanks!

Eric

BBQchef33
01-27-2012, 09:58 PM
i messed around with sphereification and foams/emulsions and fused salmon/grouper together with the all feared meat glue(still in my freezer).

Bought a kit a while back. Fun, for about a day. Novelty wore off quick. I'd rather make a batch of beer.

Flavor Gangster
01-28-2012, 10:08 AM
Message Sent.

I think I need to make a trip back to my homeland "Long Island" this summer. I see a lot you guys on here.

Westexbbq
01-28-2012, 11:02 AM
Message Sent.

I think I need to make a trip back to my homeland "Long Island" this summer. I see a lot you guys on here.

Yes indeed, it is said in some circles that Long Island is the bbq capital of the world!!

motoeric
01-28-2012, 02:19 PM
Message Sent.

I think I need to make a trip back to my homeland "Long Island" this summer. I see a lot you guys on here.


Your mailbox is full. Please delete some old messages.

Thanks!

Eric