Saturday, December 16, 2006
Better chemistry through living
Now if he could figure out how to do something similar with pasteurized milk, we might actually be able to get true cheese, especially true soft cheese, in America. (Genuine Bries and the like are illegal to import into the US.)
Fascinating stuff; I just doubt I'd actually try eating any of it. Well maybe the chocolate chantilly!
Interesting about the pepper -- I always season very late in order to have some flavor instead of at the beginning.
More blogs about politics.