Strangely enough, here's a pointer to another story involving the congealed juices of salty produce. Spain's elite chefs are bickering over whether or not such inventions as "green olives made of 'spherified' juice" and "parmesan snow" have a place in a cuisine known for its use of fresh local ingredients. I'm smelling a market opportunity for the Pickle Sickle...
Jun. 2, '08
food, locavorism, Spain