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BchrisL
Joined: 05 Sep 2006 Posts: 5
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Posted: Wed Dec 05, 2007 1:25 am Post subject: First post |
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Hello.
I am Chris.
I have been lurking here for several years now. I was first impressed to find another group that understands the importance of measurement of ingredience by weight. I like to cook North Carolina style barbeque, and have been working on my recipe for many years. I strive to reproduce the same results every time. I have made only tiny adjustments to my recipe in the last ten years, and have finally arrived at, what I think is “my recipe".
I have applied principles of physics and the scientific method to my cooking over the years in this endeavor. Mostly I was drawn to Newton's law of heating and cooling with regards to the cooking of pork shoulders only to find that there are endothermic chemical reactions taking place as certain proteins would break down that would disrupt my nice mathematic model of the cooking process. I wasn't heating a body of water in that Big Green Egg!
I am impressed with your recipe layout. It makes sense to me and I can follow it more clearly than some of the recipes in, say James Beard's books or Julia Child’s.
I will continue to lurk and post from time to time. Keep up the good work!
Chris |
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