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Smithno13 
The craziest thing I made was the deconstructed cheesecake in a caramel cloud. Now that shit was bomb. I wish I got a picture of it, but the one day my phone actually died on me.
I have a piece on my phone i need to show you. Let me upload it to photobucket and post it. It was my final project for Cajun creole. It took me a hell of a lot of arguing with the director to get him to order what I needed and let me use the cajun microwave. HA!
Edit: Yes. He is one of the chefs who had a menu specifically for molecular gastronomy. I heard in school that he is teaching physics at Harvard. I learned from a local executive at Strobe's steakhouse here in Baton Rouge. That man was a genius.
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Thread: Caramel
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- 06 Feb. 2012 05:03am #1Doesn't Have Enough LGG
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Last edited by La Vie Cruelle; 06 Feb. 2012 at 05:08am.
I listen for the whisper of your sweet insanity.
While I formulate denial of your effect on me.
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