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Monday, May 08, 2006. The science of cooking. This link is a good way to get some ideas about MG cooking. Posted by Rob Shipman at 3:38 PM. Sunday, May 07, 2006. This recipe makes about a litre of ceasar dressing. This is one of my favorite recipes it is absolutly packed with Umami. Parmasan cheese is one of the highest sources of naturaly occuring MSG (through the fermentation process). This is my version of ceasar dressing. 2 Hard boiled eggs chopped. 4 Tbsp English mustard. 4 Tbsp Crushed garlic.

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Food for thought | thinkfood.blogspot.com Reviews

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Monday, May 08, 2006. The science of cooking. This link is a good way to get some ideas about MG cooking. Posted by Rob Shipman at 3:38 PM. Sunday, May 07, 2006. This recipe makes about a litre of ceasar dressing. This is one of my favorite recipes it is absolutly packed with Umami. Parmasan cheese is one of the highest sources of naturaly occuring MSG (through the fermentation process). This is my version of ceasar dressing. 2 Hard boiled eggs chopped. 4 Tbsp English mustard. 4 Tbsp Crushed garlic.

<META> KEYWORDS

1 food for thought

2 discuss@lists moleculargastronomy org

3 1 comments

4 ceasar salad dressing

5 6 egg yolks

6 1 tsp salt

7 1 tbsp soy

8 0 comments

9 molecular gastronomy

10 agar agar

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Food for thought | thinkfood.blogspot.com Reviews

https://thinkfood.blogspot.com

Monday, May 08, 2006. The science of cooking. This link is a good way to get some ideas about MG cooking. Posted by Rob Shipman at 3:38 PM. Sunday, May 07, 2006. This recipe makes about a litre of ceasar dressing. This is one of my favorite recipes it is absolutly packed with Umami. Parmasan cheese is one of the highest sources of naturaly occuring MSG (through the fermentation process). This is my version of ceasar dressing. 2 Hard boiled eggs chopped. 4 Tbsp English mustard. 4 Tbsp Crushed garlic.

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thinkfood.blogspot.com

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Food for thought: December 2005

http://thinkfood.blogspot.com/2005_12_01_archive.html

Tuesday, December 20, 2005. Http:/ www.thinkfood.blogspot.com/. This list is still under construction). Ingredients/Applications/Sources/Ingredients/Uses /Suppliers and Weblinks/Notes, recipes and Ratios. NO2 Foam I have been using my ISI siphon to make several different types of hot foams using agar agar. Mayonnaise can be fried by adding gellam gum, allowing the obtention of a solid and thermal resistant gel. No info at present). Http:/ transglutaminase.iqnaut.net/. Posted by Rob Shipman at 9:36 AM.

2

Food for thought: UMAMI (Flavour number 5)

http://thinkfood.blogspot.com/2005/10/umami-flavour-number-5.html

Wednesday, October 26, 2005. UMAMI (Flavour number 5). UMAMI AT THE ALMYRA. PO Box 60136,. THE SCIENCE OF TASTE. A large number of the world’s population regularly eat fermented fish and like it! We have to eat essential amino acids to remain healthy. The "protein tooth" likes the taste of free amino acids because they keep us healthy. UMAMI AT THE ALMYRA. Umami has enhanced my cooking, and helped me to achieve the results I was looking for. At the Almyra I base my cuisine on Umami. Hey you've got a grea...

3

Food for thought: October 2005

http://thinkfood.blogspot.com/2005_10_01_archive.html

Wednesday, October 26, 2005. Posted by Rob Shipman at 3:57 AM. UMAMI (Flavour number 5). UMAMI AT THE ALMYRA. PO Box 60136,. THE SCIENCE OF TASTE. A large number of the world’s population regularly eat fermented fish and like it! We have to eat essential amino acids to remain healthy. The "protein tooth" likes the taste of free amino acids because they keep us healthy. UMAMI AT THE ALMYRA. Posted by Rob Shipman at 3:48 AM. Hello My name is Rob I am a chef. I cook modern Japanese cuisine.I am Engl...

4

Food for thought: September 2005

http://thinkfood.blogspot.com/2005_09_01_archive.html

Wednesday, September 28, 2005. White Tuna Sashimi with Aubergine Salsa and Roasted Red Pepper Sauce. I am working in Cyprus now, and I enjoy developing a cuisine based on Japanese techniques. And of course I use many Mediterranean ingredients. Posted by Rob Shipman at 5:30 AM. Sometimes when I'm looking for ideas and recipes I use these Sites. Give them a try, there's loads of great ideas out there! Posted by Rob Shipman at 4:42 AM. Posted by Rob Shipman at 4:28 AM. The process we follow each day. The st...

5

Food for thought: Ceasar Salad Dressing

http://thinkfood.blogspot.com/2006/05/ceasar-salad-dressing.html

Sunday, May 07, 2006. This recipe makes about a litre of ceasar dressing. This is one of my favorite recipes it is absolutly packed with Umami. Parmasan cheese is one of the highest sources of naturaly occuring MSG (through the fermentation process). This is my version of ceasar dressing. 2 Hard boiled eggs chopped. 4 Tbsp English mustard. 4 Tbsp Crushed garlic. 2 small tins Anchovy chopped. 10 Tbsp grated parmesan. 1 Tbsp Black pepper. 3 Tbsp lemon Juice. 2 Tbsp Balsamic vinegar. 5 Tbsp Red wine vinegar.

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Food for thought

Monday, May 08, 2006. The science of cooking. This link is a good way to get some ideas about MG cooking. Posted by Rob Shipman at 3:38 PM. Sunday, May 07, 2006. This recipe makes about a litre of ceasar dressing. This is one of my favorite recipes it is absolutly packed with Umami. Parmasan cheese is one of the highest sources of naturaly occuring MSG (through the fermentation process). This is my version of ceasar dressing. 2 Hard boiled eggs chopped. 4 Tbsp English mustard. 4 Tbsp Crushed garlic.

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