Food Science and Molecular Gastronomy
I have always found chilly pepper way too strong. Even if dosed reasonably, I deemed it invading, not to mention bothering my taste buds. Certainly, the sensitivity to spicy is a personal taste, but even when I was more accustomed to that, I have always found that taste too sharp.
Read MoreWhat did I tell you? Just ask for the recipe and I’ll develop that :) I am here presenting the next episode of the series “quick, easy and yummy no-carbs recipes”.
Read MoreSaid in this way, it reminds me about Pepa in the beautiful movie of Pedro Almodovar, “Women on the verge of a nervous breakdown”. Pepa claimed that Ivan adored her gazpacho. Indeed, the gazpacho had a significant role in the movie! :)
Read MoreFinally, some light has been shed on my last week’s existential doubt (at least partially).
Read MoreOne more recipe with agar-agar…I will eventually stop ;)
*Idea: by replacing milk and cream with 500 g of soy milk, you obtain a vegan dessert.
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