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Friday, February 09, 2007

Molecular Gastronomy


A new craze is sweeping through the culinary world and it's called Molecular Gastronomy. Basically, it's turning kitchens into chemistry labs, breaking down the principals of taste into its fundamental components of the combination of chemicals and substances to produce creative dishes that surprise and delight the palate. Being a poor bugger, I've never actually tried any of that fancy schmancy stuff, but I've seen a lot about it on the telly. I don't mind, but as soon as I see the words "high fructose corn syrup", I'm running a mile.

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