Wednesday, November 08, 2006, 11/08/2006 09:37:00 AM

Culinary Trade Secrets in London? Yuck . . . .

By Todd
Ever wonder how the dish of "snail porridge and egg ice cream and sardines on toast" is prepared? Well, we haven't either. That said, a chef in London is offering up his take on molecular gastronomy and culinary alchemy. It's a slow day in the trade secrets world and we'd thought this might make you . . . er, hungry.

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