My thinkning is that this kind of approach would help make for a more pure sensory experience. Kind of like, maybe, how serious chefs keep ingrediants on a relatively similar level, not using anything ready made beyond being a basic ingrediant.
― Sam Grayson (Sam Grayson), Monday, 29 January 2007 01:15 (seventeen years ago) link
― Nhex (Nhex), Friday, 2 February 2007 07:52 (seventeen years ago) link
― Barb e., Tuesday, 6 March 2007 04:13 (seventeen years ago) link