1.0 link 99961 http://www.huffingtonpost.com/elissa-altman/worth-his-salt-the-well-s_b_99961.html I have to say, right off the bat, that I'm not too big a fan of weird food trends. I hate foam, for example, and have written about my fear and loathing of it extensively. The problem is that when some trends, which are best kept to the confines of the professional kitchen (see foam, above. And molecular gastronomy. Let's not even go down that road.) start to worm their way into the home kitchen, very bad things begin to...

]]> 2008-05-11T05:12:00-04:00