Lobster promotion at Chalet, Hotel Equatorial Kuala Lumpur.
The reason why lobsters turn red during cooking is because of a fascinating combination of chemistry and quantum physics. Find out how in Curious Cook's first of a two-parter lobster tale.
It is fair to say that I work in an unforgiving industry – it’s a business where one is expected to deal with terms like interpolation, heteroscedasticity, tolerance invariance, etc. Sometimes I wonder why I do it but for my current stint, there’s at least one very good reason – my workplace is practically next door to the best lobster house in London, if not the UK, a friendly unpretentious joint which I frequent at least twice a week.
