Since going gluten free, my kitchen seems to have become more of
a laboratory than a kitchen.
Not exact matches
Rhinehart also believes that food - processing technology, when harnessed for consumer good rather
than corporate profit, is far more efficient
than relying on many smaller
laboratories filled with variable equipment, a.k.a the home
kitchen.
With fandangle marketing suggesting green fields with cows, and «traditional» «pure» farm motifs, a quick look at an ingredients list on the current top selling supermarket ice creams show that they're nothing more
than a mix of trimmed, skimmed and adulterated ingredients and numbers formed in a chemical
laboratory, not a
kitchen!