whale phlegm?????

It's been a week, busy, busy reading all about Molecular Gastronomy.......that's kind of like cooking at the molecular level. I finally figured out the difference between saute and panfry . I know you are dying for me to tell you so here goes.  You jump the food in the pan when you saute with less fat at higher heat.
My first thought was " That's a good way for me to get burnt!". I don't have to do it yet, so I'll practise first, ...maybe I'll post the pictures of my burns...then again,.. that's gross,.. maybe I won't.

The weirdest spice I have heard of is ambergris. Hold your stomach for this one. It is dehydrated whale phlegm. It is comes from medieval Europe. I think I wouldn't mind if it had stayed there! I told my hubby about it last night, thinking to gross him out, I mean really shock him. No luck, apparently he was already educated in whale phlegm.

Check out my page Helpful Tips. I've learned a bunch of herb/spice combinations to cook with that sound cool. Also a way to get salt out of your dish if you have added too much!

Reading reading reading...tonight pork roast and veggies.

Ta Ta
Christine