The Brie that ate Sheboygan
How could I resist something called “Blowing Up Cheese With Nitrous Oxide”? It’s a piece, in PopSci’s “Kitchen Alchemy” column (which, as an on-again/off-again geek foodied, I’ve started following), on aerating Brie with Nitrous to create delicious cheese foam (and you thought aerosol cheese was fun before!). I’m surprised there aren’t more of these sorts […]