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The science of food Discussions (5)
| Discussions | Replies | Latest Activity |
|---|---|---|
 McGee on Pasta CookingHello to all, Wanted to post this link to a Harold McGee NYT's article on cooking pasta. Very interesting read. http://www.nytimes.com/200… Started by kettledog |
0 | Feb 28, 2009 |
 Carl Sagan, Last InterviewIf you like science, you appreciate scientists. Started by Steve Paterson |
2 |
Nov 18, 2008 Reply by Steve Paterson |
Domestic Origin BSE/CJDv2 Case?I would like to think not, but I don't know. Man died of rare brain disease BY KAREN SHIDELER The Wichita Eagle A Kansas man who died in… Started by Steve Paterson |
1 |
Mar 31, 2008 Reply by Luc H. |
I'm glad I came across this.You learn something new everyday. Dinner: The Final Frontier Hervé This Hervé This is a physical chemist, popular author, and television p… Started by Steve Paterson |
0 | Mar 28, 2008 |
Math and Science applied to Recipe CostingHere's a simple concept that is often misunderstood when costing recipes. Ingredient weights and their percentage of total weight are more… Started by Steve Paterson |
3 |
Mar 28, 2008 Reply by kettledog |
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