Zots candies are popular in this kitchen...sweet, sour, with that strange fizz when they crack open. The Ingredient Cookbook by Massimiliano Alajmo has a recipe for that fizzy stuff. We made it last night...and it works.
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- Richie
- San Francisco, CA, United States
- The goal of this blog is to provide an honest, informative, and entertaining look into the world of professional cooking. Email me: linecook415@gmail.com
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2 comments:
but the question still remains:
does it make faeries from dust?
toads into princes?
or merely cooks into sorcerers?
So....what's the recipe? Or is that a guarded secret?
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