This talk features a different perspective on cooking from HackPittsburgh member Scott, an amateur scratch cook and experimental mixologist. He’ll talk about his experience with vegetarian and low gluten cooking, applying principles of kitchen chemistry learned from the book On Food and Cooking, and his journey through the spice rack and the herb garden approaching flavors in different ways.If you can follow the directions on a box of macaroni and cheese, you can probably appreciate what this talk has to offer.
Time of event: 7:30 – 9:00 pm with discussion and Q&A.
It’s easy in this culture to get in a routine of eating prepackaged food, fast food, and restaurant meals. Fewer people today know how to cook than generations before. But like any craft or art form, cooking is a matter of practice and inspiration. And the same approach can apply to mixing drinks, whether with alcohol or not.