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RE: Molecular Mixology with Chef Zachary
Molecular mixology and gastronomy is such fun stuff! Thanks for sharing.
And perfect timing for rhubarb as an ingredient. Just posted a little sweet treat filled with it today myself :)
I've been experimenting with rhubarb this year because my dear friend Jean has lots of beautiful rhubarb growing at her farmhouse. It's quite amazing. And the leaves are great in a vase.
Will check out your post.
Thanks for stopping by!