I actually haven't been cooking much lately--Robert's is just too convenient. But this post at BoingBoing caught my eye. It links to an article at the New York Times, The Essence of Nearly Everything. The author, Harold McGee, wrote one of my favorite food books. McGee mentions a blog, Ideas in Food that might be a source for gelatin-filtration recipes.
That was fascinating! I just may want to give that a try, too.
Posted by: Donna | Sunday, September 09, 2007 at 06:05 AM