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Molecular Gastronomy
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Herve THIS
,
Harald A. Mossle
2
10/21/14
[PUB]ECC October 30 Meeting with Herve This
Dear Anne About being in the Dominican Republic I regret I can't participate. Regards Harald A.
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[PUB]ECC October 30 Meeting with Herve This
Dear Anne About being in the Dominican Republic I regret I can't participate. Regards Harald A.
10/21/14
Richard Watters
, …
Anshuman Nadkarni
4
1/21/14
Spherification
If you try the icecube trick with spherification and leave it in the calcium ion bath you will end up
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Spherification
If you try the icecube trick with spherification and leave it in the calcium ion bath you will end up
1/21/14
Jack Lang
, …
Anshuman Nadkarni
4
1/8/14
FW: A question
what about the two 't's ie it it netcabo or nettcabo with warm regards from, Anshuman
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FW: A question
what about the two 't's ie it it netcabo or nettcabo with warm regards from, Anshuman
1/8/14
eleonora soledade
2/7/12
"brazilian grissini" no additive recipe shelf life - MODIFIED ATMOSPHERE PACKAGING ou just vacum
Eleonora, A seguir a revisão que você me pediu: Hi, first of all, thanks for sharing knowledge! I
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"brazilian grissini" no additive recipe shelf life - MODIFIED ATMOSPHERE PACKAGING ou just vacum
Eleonora, A seguir a revisão que você me pediu: Hi, first of all, thanks for sharing knowledge! I
2/7/12
Jack
1/4/12
FW: Don't miss this new move!
-----Original Message----- From: Hervé This [mailto:Herve...@agroparistech.fr] Sent: 04 January
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FW: Don't miss this new move!
-----Original Message----- From: Hervé This [mailto:Herve...@agroparistech.fr] Sent: 04 January
1/4/12
Jack
,
Grif
2
12/21/11
FW: Open invitation to Norway-Finland Kitchen story project
I dislike their web site, but the folks at "Cooks Illustrated" magazine have gone a long
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FW: Open invitation to Norway-Finland Kitchen story project
I dislike their web site, but the folks at "Cooks Illustrated" magazine have gone a long
12/21/11
Jack
11/11/11
FW: A Brand-New Recipe from Modernist Cuisine: Thanksgiving Stew
From: Modernist Cuisine [mailto:info=modernistc...@mail8.us1.rsgsv.net] On Behalf Of Modernist
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FW: A Brand-New Recipe from Modernist Cuisine: Thanksgiving Stew
From: Modernist Cuisine [mailto:info=modernistc...@mail8.us1.rsgsv.net] On Behalf Of Modernist
11/11/11
Ross Goldenberg
, …
Scott Solar
6
11/10/11
Getting Fried on Thanksgiving: Preserving Used Cooking Oil
Nice blog post. Thanks for the knowledge about oil storage. Maybe you could go make yourself a nice
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Getting Fried on Thanksgiving: Preserving Used Cooking Oil
Nice blog post. Thanks for the knowledge about oil storage. Maybe you could go make yourself a nice
11/10/11
Jack
11/7/11
FW: Re: erasmus mundus program
From: Hervé This [mailto:Herve...@agroparistech.fr] Sent: 07 November 2011 5:06 PM To: undisclosed-
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FW: Re: erasmus mundus program
From: Hervé This [mailto:Herve...@agroparistech.fr] Sent: 07 November 2011 5:06 PM To: undisclosed-
11/7/11
Shotgunner
, …
Robert Coltrane
4
10/17/11
let's get this party started
Another thing that might help is to disperse the alginate powder in a small amount of sugar or salt
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let's get this party started
Another thing that might help is to disperse the alginate powder in a small amount of sugar or salt
10/17/11
derek lindner
7/25/11
low volume spray drying
Hi, I'm looking for a service that can do very low-volume spray drying. I have a project where I
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low volume spray drying
Hi, I'm looking for a service that can do very low-volume spray drying. I have a project where I
7/25/11
Joel Wabeke
5/25/11
Invitation to connect on LinkedIn
LinkedIn I'd like to add you to my professional network on LinkedIn. - Joel Joel Wabeke Chef de
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Invitation to connect on LinkedIn
LinkedIn I'd like to add you to my professional network on LinkedIn. - Joel Joel Wabeke Chef de
5/25/11
Ross Goldenberg
, …
Grif
9
5/13/11
Sous Vide Within Reach
Thanks to you and Andreas, I'll move forward on the project. We also have hard water, and my
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Sous Vide Within Reach
Thanks to you and Andreas, I'll move forward on the project. We also have hard water, and my
5/13/11
Ross Goldenberg
, …
Grif
10
5/9/11
Cinco De Mayo - Sous Vide Dulce De Leche
Just going to have to grab one. The 68 degree temp is usually handled by the cold/hot water mixing
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Cinco De Mayo - Sous Vide Dulce De Leche
Just going to have to grab one. The 68 degree temp is usually handled by the cold/hot water mixing
5/9/11
Jack Lang
5/9/11
FW: two information, one proposal
From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 08 May 2011 5:02 PM To: destinataires
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FW: two information, one proposal
From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 08 May 2011 5:02 PM To: destinataires
5/9/11
Anthony Vagnini
4/21/11
Eating Some Molecular Gastronomy
While i was on spring Break I discovered a local resturant hat uses Molecular Gastronomy. The
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Eating Some Molecular Gastronomy
While i was on spring Break I discovered a local resturant hat uses Molecular Gastronomy. The
4/21/11
Anthony Vagnini
, …
Harald A. Mossle
10
4/21/11
The Modernist Cusine
My opinion some will be useable in the daily operation some not. The first review I have seen was the
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The Modernist Cusine
My opinion some will be useable in the daily operation some not. The first review I have seen was the
4/21/11
Anthony Vagnini
4/21/11
PDFs
Can I get some info.
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PDFs
Can I get some info.
4/21/11
Jack Lang
,
Judd Howie
2
4/11/11
FW: JCS&T Call for Papers
Is there a link available to the below page with all the details? I can distribute to quite a few
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FW: JCS&T Call for Papers
Is there a link available to the below page with all the details? I can distribute to quite a few
4/11/11
Jack Lang
2/2/11
FW: It's in French
-----Original Message----- From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 02 February 2011
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FW: It's in French
-----Original Message----- From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 02 February 2011
2/2/11
Jack Lang
1/24/11
FW: it's now ready (almost)
-----Original Message----- From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 24 January 2011
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FW: it's now ready (almost)
-----Original Message----- From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 24 January 2011
1/24/11
Jack Lang
11/19/10
FW: FIPDes leaflet
-----Original Message----- From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 19 November 2010
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FW: FIPDes leaflet
-----Original Message----- From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 19 November 2010
11/19/10
jorgealmeida
,
Marc Nicholas
3
11/12/10
new member
Hi Marc, Actually I have some - from the texturas Calcic!! I did not realize that. So I can use
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new member
Hi Marc, Actually I have some - from the texturas Calcic!! I did not realize that. So I can use
11/12/10
Jack Lang
11/12/10
FW: lundi 15
-----Original Message----- From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 12 November 2010
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FW: lundi 15
-----Original Message----- From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 12 November 2010
11/12/10
Jack Lang
10/24/10
FW: Re: How to cook at school
From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 23 October 2010 4:48 PM To: Thomas Vilgis (
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FW: Re: How to cook at school
From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 23 October 2010 4:48 PM To: Thomas Vilgis (
10/24/10
Jack Lang
10/22/10
FW: How to cook at school
From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 22 October 2010 7:10 AM To: Thomas Vilgis (
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FW: How to cook at school
From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 22 October 2010 7:10 AM To: Thomas Vilgis (
10/22/10
woggs
10/2/10
An invite to dine with Trans_Port
Trans_Port Social Dining, a Portland, OR based social dining community is hosting a dinner on Friday,
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An invite to dine with Trans_Port
Trans_Port Social Dining, a Portland, OR based social dining community is hosting a dinner on Friday,
10/2/10
Jack Lang
9/21/10
FW: A new Master Erasmus Mundus of Food Innovation and Product Design
-----Original Message----- From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 21 September 2010
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FW: A new Master Erasmus Mundus of Food Innovation and Product Design
-----Original Message----- From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 21 September 2010
9/21/10
Christian Irabien
, …
pablo escolar
8
9/15/10
Seattle Weekly Article on Modernist Cuisine
For sure. I'll be there. Though I'm more of a lurker than an active member. Sent from my
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Seattle Weekly Article on Modernist Cuisine
For sure. I'll be there. Though I'm more of a lurker than an active member. Sent from my
9/15/10
Anthony Silverbrow
9/12/10
My interview with Nathan Mhyrvold
I should have posted this sooner, but here is an interview I did with Nathan a couple of weeks ago.
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My interview with Nathan Mhyrvold
I should have posted this sooner, but here is an interview I did with Nathan a couple of weeks ago.
9/12/10
