I've been drinking, eating, talking bio for the past few weeks because of midterms. I've been wondering how much carbohydrates are in the food I eat and how my body is going to use catabolic reaction to break these complex molecules apart into monomers and rebuild them through anabolic reactions into a necessary molecules that my body can use, which led me to gastronomy. I always wanted to learn how to use molecular gastronomy and create a totally new dish or incorporate it and create absorb food that tastes ridiculously great. Of course I need to learn how to poach an egg first before I do that, which I learned is is very scientific as well (something about the pH of water).
I apologize for the previous post about Johnny's Burger, didn't have the time to upload the pictures from my phone plus I've been eating hatban and kimchi for the past few days.
You can read about molecular gastronomy by the link below if you're interested.
http://en.wikipedia.org/wiki/Molecular_gastronomy
http://luxirare.com/parfait/
