Alright so yeah, new to the forum n all that stuff *pushes sign with "hello" out beside self*
Anyway. I understand the chemical balances, I understand how to make several things as well as some types of speed.
Though there is a problem..for the life of me I cannot find many details on cold cooking ice..I know it can be done because it happens in my area but the details escape me it would seem.
Any help on this would be nice as I pride myself on knowing about things of this degree.

much thanks to all who respond