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    POPS    horny orange
    2qrscom
    by 2qrscom  4-3-2007    1
     No Remarks
    0
    POPS    A Pizza Farm
    2qrscom
    by 2qrscom  3-7-2007   
     I guess you can Franchise anything....Interesting concept....It'd be cool to see...but the real question is: Do you get to watch them make the canadian bacon?
    0
    POPS    Bouillabaisse or simply fish soup?
    2qrscom
    by 2qrscom  3-5-2007   
     No Remarks
    1
    POPS    Molecular Gastronomy: Inside the Alinea Food Lab
    2qrscom
    by 2qrscom  3-1-2007    1
     Molecular Gastronomy is the art of cooking with science...Grant Achatz partner & executive chef of alinea in Chicago is part of a new breed of young chefs who are turning to technology to redefine cooking. Unlike the "fusion" chefs of the 80's & 90's that redefined food by blending ingredients & techniques from different cultures, Molecular Gastronomy seeks to actually develop whole new methods, utensils & equipment for making food both edible and artistic. This article is an intimate look into the experimental process.
    0
    POPS    An English Breakfast & the Art of the Pickle
    2qrscom
    by 2qrscom  2-27-2007   
     Who Doesn't like a good Pickle!?
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