Already a member? Log in

Sign up with your...

or

Sign Up with your email address

Add Tags

Duplicate Tags

Rename Tags

Share It With Others!

Save Link

Sign in

Sign Up with your email address

Sign up

By clicking the button, you agree to the Terms & Conditions.

Forgot Password?

Please enter your username below and press the send button.
A password reset link will be sent to you.

If you are unable to access the email address originally associated with your Delicious account, we recommend creating a new account.

ADVERTISEMENT
ADVERTISEMENT

Links 1 through 10 of 1620 Daniel Haran's Bookmarks

Share It With Others!

Share It With Others!

Share It With Others!

Share It With Others!

Share It With Others!

At Marque, strawberries are cooked sous vide with sugar at 65 degrees for 40 minutes. Their grey carcasses are discarded and the remaining syrup is put back in a plastic bag with fresh strawberries and then vacuum sealed. The process forces the syrup into the fresh strawberry, creating hyper-real, translucent flesh.

Similarly, Best says, watermelons and cucumbers are given an exaggerated flavour

Share It With Others!

Share It With Others!

Share It With Others!

Share It With Others!

Share It With Others!

ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT