This is the tale of a couple who met on Tinder and now travel across North America in a Sprinter van (aka Tinder to Sprinter) and the mouth-watering dinner they made when the boys at Huckberry promised to sponsor their meal if they made some recipes from a buddy's cookbook: A Southern Gentleman's Kitchen. Recipes included.
If you've seen any sort of cooking shows on television, or read food magazines, or cookbooks, or. you know, go to restaurants...you've noticed there's been a change in the way that high end chefs are preparing our food. Laboratory equipment and texture-altering (but perfectly healthly) chemicals have found their ways into restaurant kitchens, fusing the best of scientific understanding with the art of cooking.
Some have called it "molecular gastronomy," and many "modernist cuisine," but most of these techniques haven't really been available to the home chef without an immersion circulator, tanks of liquid nitrogen, and a lab storage facility next to their spice cabinet.
Until, of course,