In order to delineate recipes that are safe to try at your own GastroLab from those that are more like chicken scratch and would literally scratch up your kitchen (that's what I would do if I'm a live chicken inside a kitchen), I would like to introduce a new category of postings: The Mad Science at Work posts. Posts with this tag would be a lot more risky to make due to factors such as recipes that require more refinement, that would trigger smoke alarms when you make them, or that would cause physical harm if not done carefully. Mostly, it would be in the require-refinement category. Stay tuned for the very first post with this tag!
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