Molecular gastronomy is cool, even when it's insane. One such example of its insanity is evident in the hypothesis that if two foods have an aromatic compound in common, they should taste good together. Like coffee and chocolate, strawberries and mint, or blue cheese and pineapple. (I know, blue cheese and pineapple. Crazy, huh?) This hypothesis is ( Read more... )

Raspberry lemonade!

The bread turned out...dense. What am I doing wrong? Am I kneading it too much?
Also, I followed the recipe precisely but the bread is still too salty. I even used unsalted butter.