A food blog dedicated to modernist cuisine (molecular gastronomy), sous vide, and the food industry. Less cooking and more thinking.
a clownfish's living room
Getting warmer... now, what type of seaweed is it?
I'm voting it's "sea moss" aka "Irish moss" aka "carrageen moss" aka "chondrus crispus". Am I right, am I right?
Yes. Yes You Are. You are the winnah