Bubble, Bubble, Toil & Trouble

“No bubble is so iridescent or floats longer than that blown by the successful teacher.” – William Osler, Canadian physician Buenos Aires – We’ve all heard about foams, airs, and even sponges – food that’s been pumped full of nitrous oxide so that it creates “slithery, liquified blobs … that have been frothed up with… Read More Bubble, Bubble, Toil & Trouble

2007.May.19 Saturday2015.Jul.31 Friday Dan PerlmanLeave a comment

Back to School

“Learning is not compulsory … neither is survival.” – Henry Ward Beecher, 20th century U.S. management consultant Buenos Aires – The gasps were audible. To anyone. I’d just introduced myself to my classmates, and I’ve been working in the restaurant business longer than most of them have been alive. Not surprising on my side, I… Read More Back to School

2007.May.16 Wednesday2015.Jul.31 Friday Dan Perlman2 Comments

SaltShaker

Casting a little flavor (and a few aspersions) on the world of food, drink, and life

Tag: molecular gastronomy

Bubble, Bubble, Toil & Trouble

Back to School