ideasinfood
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Powdered fluff
about 14 hours ago
from Echofon
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toasted marshmallow fluff, do we have to toast it again?
about 18 hours ago
from web
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@ feta brine works nicely
4:09 PM Nov 30th
from Echofon
in reply to RichardBlais
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@ I thought there was sand
11:37 AM Nov 30th
from Echofon
in reply to grahamelliot
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book, book, book, book, book, book, book, book, book, book, book, book, book, book, book, book, book, book, book, book, book, book, book
5:09 PM Nov 29th
from web
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i wonder if someone will start selling lamb flat iron steaks
2:29 AM Nov 27th
from web
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How come no one makes bacon flavored pan release spray
9:27 AM Nov 26th
from Echofon
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tahini miso
2:13 AM Nov 26th
from web
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@ an hour
1:16 PM Nov 24th
from Echofon
in reply to chickenfried
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Pita bread crumbs, Aki's an f-ing genius: look out lamb shoulder chops
4:44 PM Nov 23rd
from Echofon
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depressing how few cuts of meat are actually available at stores, my quest for the first cut blade chuck roast continues
2:29 AM Nov 23rd
from web
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that was from frozen, too excited to edit
3:24 PM Nov 21st
from web
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gellan puree shows no syneresis, new applications abound, looking at chilled oysters draped in creamed spinach
3:23 PM Nov 21st
from web
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Do you know your salt ratio?
10:38 AM Nov 21st
from Echofon
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@ all better now, technical difficulty
10:25 AM Nov 19th
from web
in reply to EliKirshtein
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Birchbark ice cream/ pudding
7:20 AM Nov 19th
from Echofon
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Eggnog ricotta
6:27 AM Nov 19th
from Echofon
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Everything cured salmon
6:27 AM Nov 19th
from Echofon
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@ only read one of the three care to guess which one?
10:10 AM Nov 18th
from Echofon
in reply to RichardBlais
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The difference between possible and probable is the amount of focussed effort you are willing to commit
4:27 AM Nov 18th
from Echofon
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- Name ideasinfood
- Location Levittown, PA
- Web http://www.ideasi...
- Bio Improvisation and Experimentaion in the Kitchen
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