Doodad

Modernist in Dublin?

By Doodad, January 9, 2013 in United Kingdom & Ireland: Dining

Alexandria in early December

By Doodad, November 16, 2012 in D.C. & DelMarVa: Dining

Modernist roux: an emulsifier, a gelling agent?

By Doodad, December 9, 2012 in Cooking

• Modernist
• Modernist Cuisine Forums

Ma Po done right 1 2

By Doodad, April 11, 2011 in China: Cooking & Baking

New taste sensation using kimchee and mango

By Doodad, January 30, 2012 in Cooking

Molecular Gastronomy for beginners 1 2

By Doodad, October 4, 2010 in Cooking

Modernist failure

By Doodad, December 16, 2011 in Cooking

Onglet, Hanger Steak, Bistro Medallion 1 2

By Doodad, January 23, 2008 in Cooking

Mexican bean pods

By Doodad, May 8, 2011 in Mexico: Cooking & Baking

Split shift cooking problem

By Doodad, April 20, 2011 in Cooking

A thanks to Martin Yan 1 2

By Doodad, January 17, 2011 in Food Media & Arts

Low carb "grits"

By Doodad, January 21, 2011 in Cooking

Food Trucks in Alpharetta today

By Doodad, December 4, 2010 in Southeast: Dining

Smoky flavor in Chinese cooking

By Doodad, April 14, 2010 in China: Cooking & Baking

Cooking with David Thompson's "Thai Street Food"

By Doodad, October 4, 2010 in Elsewhere in Asia/Pacific: Cooking & Baking

What did I buy?

By Doodad, July 29, 2010 in China: Cooking & Baking

What to cook for dinner?

By Doodad, May 21, 2010 in Cooking

Crust secrets

By Doodad, November 30, 2007 in Pastry & Baking

Lots of chinese cabbage

By Doodad, April 26, 2010 in Cooking

Masisa or Macisa

By Doodad, February 27, 2010 in Mexico: Cooking & Baking

Harissa source

By Doodad, February 12, 2010 in Southeast: Cooking & Baking

Bouchons

By Doodad, January 24, 2010 in Pastry & Baking

Chanterelles are flammable

By Doodad, December 20, 2009 in Cooking

Sweet Potato Dauphine

By Doodad, October 6, 2009 in Cooking

French Cookbook for beginners 1 2

By Doodad, September 10, 2009 in Cookbooks & References