2015-08-15-in-only-a-few-days-time-i-learned-the-basics-of-molecular-gastronomy-learned-how-to-sous-vide-swordfish-french-for-under-vacuum-and-made-pasta-for-the-first-time-from-scratch-an-owner-of-a

![](https://scontent.xx.fbcdn.net/hphotos-xpf1/t31.0-8/q81/s720x720/11882322_10153586535935820_7526585224916982123_o.jpg) via Facebook http://ift.tt/1Wt5lgC