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Molecular Gastronomy: Mugaritz Candy - YouTube

This molecular gastronomy recipe is brought to you by molecular gastronomy chef Andoni Aduriz from his restaurant Mugaritz.

Los fanáticos de los helados pueden preparar deliciosos helados caseros sin necesidad de heladera. Tenemos varias recetas que así lo demuestran, como el hela...

Los fanáticos de los helados pueden preparar deliciosos helados caseros sin necesidad de heladera. Tenemos varias recetas que así lo demuestran, como el hela...

.. http://designspiration.net/image/4656717193242/

One of the reasons our gelato is sooo good is because of our talented, magnificent artisan gelato maker.but here are a few reasons why gelato is better than ice cream.

1.2 -Many men and women had to work in small, dark, and dirty factories. -Workers had to do whatever they were told to do no matter how dangerous it was, and if they didn't they were fired and replaced. -Workers worked long hours every day for little money

Frimley Canning Factory, about 1910 – Hawke’s Bay region

Alaska, United States  Akutaq  Mouth watering gelato made with seal oil, reindeer fat,fresh snow and berries. This recipe dates back thousands of years and is as culturally embedded in Alaskan culture as dog sledding and salmon fishing. Top up your bowl, serve with some hot chocolate fudge sauce and you’ll certainly be in for an unforgettable culinary experience.

What might be considered strange by one culture, is considered normal and even a delicacy in another. Check out some strange foods from around this world .