Food Science and Molecular Gastronomy
During this tough time, I have been thinking if keeping posting in the same fashion, if stopping writing or using the blog to address all your questions about disinfecting solutions, facial masks and so on…
Eventually, I decided to stick to the usual line of the blog, also to give a sense of “normality” to the times we are currently living. Once in a while, I will alternate special posts to address all your questions.
Read MoreI have been dwelling on this, but today is the day. I must switch topic and focus on a situation that has giving me some griefs.
Read MoreI should have posted this recipe last week, long with the chilly pepper post. But sometimes plans do not proceed as thought, in particular when, engrossed by haste and excessive self-confidence, you think to be capable enough to do not need to double check a recipe :P
Read MoreChilly pepper is the king of spices, powerful and feared, pleasure and pain of the taste buds. If this spice intrigues you, you want to use it more often, but you are afraid to exaggerate, well, you ended up in the right place. Today, we’ll have a good overview on how to pair chilly pepper and, most importantly, how to face its hot side.
Read MoreIt was one of my 2020’s resolutions.
It was my grandfather’s most popular cake, the one he used to name the “Hungarian", better known actually as “almond delight”.
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