OK, one more and I'll stop
So I've been getting into the whole molecular thing lately. I started dinner tonight with your everyday steak and potatoes... Pan seared new york strip with crushed peppercorns served with yukon gold potatoes and sauteed red onions.
ah, but for dessert it was irish coffee (coffee, Bailey's and Jameson's) topped with fresh whipped cream)...but wait... the coffee wasn't a drink, it was a gel, a cocktail gel to be precise. A little agar agar and *poof* instant jello shot. I was actually pretty psyched that I got the proportions right. The cream layer was still creamy, the coffee layer still had the bitter coffee with the whiskey back and everything gelled just enough to hold together and require a spoon.
Alright, I missed the fun here the first couple of YEARS you guys were doing this so I'm playing catchup.