Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
28 minutes ago, paulraphael said:That is too kind. At the end of the day I'm a food nerd, not a James Beard award winner.
Well, I for one have learned so much from your research into ice cream and stabilizers, if and when you write your book - I'm sure it will win awards!
24 minutes ago, paulraphael said:That is too kind. At the end of the day I'm a food nerd, not a James Beard award winner.
Well, I for one have learned so much from your research into ice cream and stabilizers, if and when you write your book - I'm sure it will win prizes!
