22:18 The decision to do some
cuisine moléculaire came suddenly. Due to the fact that the actual decision has happened so late and all the shops are closed by now, I will have to do with what I've got.
This book has made me review my own preception of myself as the Evel Genius in the Kitchen and give it yet another try:
22:22 The recepie has been picked purley based on the avaliability of ingredients. The recepie in question is:
Espuma de jambon de Parme
what I will need for this:
100 g de jambon de Parme
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