Difference between revisions of "Rockzilla"
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When I cook, I like to make dishes that are familiar, but with an unexpected twist. I love taking comfort foods and adding a touch of class to them. I'm a fan of molecular gastronomy, but I can't afford a Class 4 laser, liquid nitrogen, or an immersion circulator so I do what I can with my 50 sq.ft kitchen. | When I cook, I like to make dishes that are familiar, but with an unexpected twist. I love taking comfort foods and adding a touch of class to them. I'm a fan of molecular gastronomy, but I can't afford a Class 4 laser, liquid nitrogen, or an immersion circulator so I do what I can with my 50 sq.ft kitchen. | ||
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| + | [[Banana bread french toast ginger creme anglaise]] | ||
Revision as of 18:31, 31 May 2007
When I cook, I like to make dishes that are familiar, but with an unexpected twist. I love taking comfort foods and adding a touch of class to them. I'm a fan of molecular gastronomy, but I can't afford a Class 4 laser, liquid nitrogen, or an immersion circulator so I do what I can with my 50 sq.ft kitchen.
