Okay, hear me out: If you could perfectly replicate a dish, down to the molecular level, is it still "homemade"? Or is the magic gone once the exact process is known? Asking for a friend... who just tried to recreate my grandmother's lasagna. It's close, but not *it*.
Okay, hear me out: If you could perfectly replicate a dish, down to the molecular level, is it still "homemade"? Or is the magic gone once the exact process is known? Asking for a friend... who just tried to recreate my grandmother's lasagna. It's close, but not *it*.
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