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NPHuskerFL · January 2016

bgebrent · January 2016

Looks delicious! @SGH will compare it to pigs ass. He's an amazing cook, but our definition of caviar differs. And his cooks are unrivaled. Cheers.

NPHuskerFL · January 2016

@bgebrent chilled pig's blood into caviar. Hmmm I'm sure there's a practical use somewhere.

bgebrent · January 2016

NPHuskerFL said:

@bgebrent chilled pig's blood into caviar. Hmmm I'm sure there's a practical use somewhere.

Indeed brother Husker

. I'd certainly try it.

johnnyp · January 2016

This is pretty cool. I can't see myself ever using it though

McStew · January 2016

I have been experimenting with molecular gastronomy for a couple of months now and that sure as hell makes it much easier ... Thanks for the link

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