Hello! The Food Geek is using DISQUS, a powerful comment system, to manage its comments. Learn more.
Community Page
- thefoodgeek.com Jump to website »
-
Subscribe -
Community
-
Top Commenters
-
Popular Threads
-
Recent Comments
- No reason why not, Coco.
- Testing out a disqus comment as a tweet for thefoodgeek.com.
- can you bake rumcake as cupcakes?
- That is All Kinds Of Awesome!
- Wow! this contest is cool. I really want to join but sad to say, all I know is to eat (lol) but I am an expert in wrapping food and the like. Yes, I've got an idea, how about having the result...
The Food Geek
Geek + Food = Tasty
The Essence of Nearly Anything, Drop by Limpid Drop - New York Times
Started by thefoodgeek · 1 year ago
Harold McGee never fails to make me interested:
The Essence of Nearly Anything, Drop by Limpid Drop - New York Times: “Think of such liquids as essences. They have no fibers, no pulp, no fat, no substance at all. They’re just flavor in fluid form, perhaps with a tinge of color, like a classic beef consommé. [...] ... Continue reading »
The Essence of Nearly Anything, Drop by Limpid Drop - New York Times: “Think of such liquids as essences. They have no fibers, no pulp, no fat, no substance at all. They’re just flavor in fluid form, perhaps with a tinge of color, like a classic beef consommé. [...] ... Continue reading »
0 comments
This thread has no comments yet.
