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[megadog]

I really think that the time has come to extend science into the kitchen: let us in future view cooking and recipes as an extension of chemistry.

As a start, we need to define our terms: hence we need a "Gastronomic Table" of ingredients just as a chemist uses the Periodic Table.

As suggestions: in the "Meats" column we have Po - Pork, Be - Beef

Comments

[avon_deer]

V - Venison.

Nahh..you won't like that ;)

[megadog]

You're saying I wouldn't enjoy getting my mouth round a tasty buck?

[avon_deer]

We're hard to catch but rewarding when caught ;)

[makovette]

This would be the ultimate mash-up of Think Geek and Bon Appétit :)