I wouldn’t call myself a wine drinker. I probably drank too much box wine in my teens.
To quote Ali Wong’s character Sasha in Always be my Maybe (side note: great movie, I would date any of the main characters), who better to introduce saffron than “stupid, beautiful, talented Padma Lakshmi”.
I love frozen desserts. I could eat ice-cream for all three meals. It would be part of my last meal. After a class on flavour profiles where we took three ingredients and cooked them in four different ways, I was inspired to reverse engineer that.
Let’s first recap each entry in a couple of sentences.
Let me begin by saying how much I love to bake. From cake to croissants, galette to gateaux, I love it all.
What a year! It first bears to mention that whilst studying global foods and beverages, the globe is mostly inaccessible to us all. Even our own city has at some points been off limits.
I puzzled for a long time about how to further my knowledge of fermentation. It wasn’t that the options weren’t out there, more that there were so many options.
My food media echo chamber has erupted two times of particular note this year.
It all starts with a text message. Outside of the bar that is, you have to text for entry.
Each tea Zealong produces is available to smell at the their gift shop, the start of the tour, which is housed in the same building as their processing factory.
