So, I realised I should have posted this way sooner, but in case anyone is watching, there is another free lecture in less than 24 hours at The University of Auckland, and it sounds so much more awesome than the ones I've mentioned before.
Titled Creativity at the interface of chemistry and cuisine: A plate of molecules, it promises "science, food and showmanship in a multisensory display that utilises sight, taste, texture, and aroma," and an investigation of the chemistry behind such crazy sounding things as "stretchy ice cream, mango caviar, liquid smoke, and an exotic hybrid dessert topping/floor wax". *swoon* See you there!
- White Bean and Parsnip Vegetable Soup
- Spicy Vegetable Korma with Chana Dal in a Cashew Coconut Tomato Sauce
- Chickpea Flour Scramble
- Savory Indian Potato Cakes
- Slow Cooker Spanish Chorizo Chickpea Stew
- Mung Beans in a Golden Karhi Sauce
- Urad Dal with Spices
- Pumpkin Pie Pudding with Banana and Avocado
- Chickpeas with Yogurt and Fresh Mustard Greens
- Spicy Kidney Bean and Chickpea Stew
0 Response to "Stretchy Icecream and More"
Post a Comment