Meringue on the moon: Top Chef winning dish to fly on NASA mission

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Meringue on the moon: Top Chef winning dish to fly on NASA mission
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Robert Pearlman is a space historian, journalist and the founder and editor of collectSPACE.com, an online publication and community devoted to space history with a particular focus on how and where space exploration intersects with pop culture. Pearlman is also a contributing writer for Space.com and co-author of 'Space Stations: The Art, Science, and Reality of Working in Space” published by Smithsonian Books in 2018. He previously developed online content for the National Space Society and Apollo 11 moonwalker Buzz Aldrin, helped establish the space tourism company Space Adventures and currently serves on the History Committee of the American Astronautical Society, the advisory committee for The Mars Generation and leadership board of For All Moonkind. In 2009, he was inducted into the U.S. Space Camp Hall of Fame in Huntsville, Alabama. In 2021, he was honored by the American Astronautical Society with the Ordway Award for Sustained Excellence in Spaceflight History.

, as well as Grace Douglas, the lead scientist in NASA's advanced food technology.

Buddha Lo with his five fellow cheftestants — Jae Jung, Damarr Brown, Nick Wallace, Ashleigh Shanti and Evelyn Garcia — at Space Center Houston for the"Dining in Zero Gravity" episode of"Top Chef: Houston.""My dish is going to be based on Buddha Lo uses liquid nitrogen to prepare his"Apavlova 14" moon-themed dessert as"Top Chef: Houston" judges Marcus Samuelsson, Melissa King and Tom Colicchio look on.

"Pavlova will be able to travel well because meringue is dehydrated egg whites, so it's basically a freeze-dried product," he said, referencing the use of freeze-drying in the preparation of NASA's space food."A pavlova is something that really brings me back to just cooking at home with my wife," he said, adding that his wife is a pastry sous chef."I'm proud to be able to showcase a dish that means a lot to me.

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