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trickness9 karma2014-04-14 20:18:13 UTC
What do you think of some of the more "out there" cooking at places like Noma? Especially letting things ferment over a year etc - gimmick or a cool new direction for cooking?
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trickness9 karma
What do you think of some of the more "out there" cooking at places like Noma? Especially letting things ferment over a year etc - gimmick or a cool new direction for cooking?
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