Sessions at BACON 2012 about Cooking and Food on Saturday 21st April

I love food. Over the past 10 years, what was a simple love has turned to down right obsession. My brother once dared me with the simple phrase "I wonder how hard it would be to make pickles?". From there its been a non-stop adventure, from sausage making to charcuterie to bacon to fresh cheese to hard cheese to fine french cuisine and just about everything in between. I truly believe the obsessive unrelenting nature of being a developer and wanting to solve problems lends itself very well to being a chef (or at least an amateur one). I'll walk through the science and deliciousness of cooking and a number of fun and challenging techniques, from making simple pickles and bacon at home, to building your own cheese cave. You're a nerd, you can figure this out.