this is my third month as a daring cook and the challenge was something special – a molecular gastronomy recipe a la el bulli, heston blumenthal etc.

chosen by sketchy from sketchy’s kitchen, this grant achatz recipe is from the alinea cookbook – skate with traditional flavours, powdered. or, in more explicit terms, fish, served atop a bed of green beans and banana (!) with powdered capers, lemon, onions, herbs and butter.

gulp! so, how did i get on?

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