As my Chef taught me:
"You can tell how good a man can cook if you eat his meatloaf"
Chef R. Rene
Practically any prat can sautee a 50 dollar hunk of sea scallops in butter and shave 300 bucks worth of truffle on top and of course it tastes amazing. Now do that with ground beef, a basic...
Food Sciences section in "Other Science"
I think a food sciences section under the "Other" would be a great addition. A lot of modern cooks and chefs are getting much more into the science of their art to advance it.
Thanks Evo, I wanted to know for exactally that reason. A kitchen store has a very high quality vac bagger on hold for me (it was the demo model) and I can get it for 70% off. Time to go spend the money.
immersion cooking safe plastic bags?
I have a practical question.
If you are not familiar, immersion cooking is a method of using very controlled heated water to cook foods. This allows you to do some amazing things.
The issue I have is the containers I use to cook in. I am using...
whatever it is, if he can make watching metal rust interesting, he has succeeded
samadams, you might find this useful. http://en.wikipedia.org/wiki/Rust"
A previous poster asked why we always to have to dig down into the planet to find the past and never did get his question answered.
If "Whatever it is" stays on the surface it goes away because of erosion. If "whatever it is" got buried it is protected from the elements and thus...
The first pic is not metamorphic indeed, the edges are too well defined and there is little or no co-mingle with the surrounding matrix. My first gut feel was ancient alluvial runnoff layer (I know someone said "river delta" and I am leaning that way myself).
The layers of iron can be from...