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Discussion in 'The Mainboard' started by tandin, May 4, 2016.
I was kidding with the salt and pepper comment, you do whatever you want imo
Got some more info on this. It’s dried then shredded, then tossed with the honey/spices I listed.
Nah smoked >
Valentine's day dinner
not always easy but you did not burn the onions enough, and the steak could also use some more burn. Overall I would still be your valentine
My discovery of sodium citrate has revolutionized my mac & cheese/queso game. Fuck a bechamel sauce
Just learned about a double smashed burger. I want to so it soon
surf and turf valentine dinner. With some roasted asparagus with bacon.
I just watched a YT video on this last week. I’m intrigued.
Went to the Genesis Invitational in LA today and met Richard Blais. Nerded out pretty good because outside of Guy Fieri he's one of my favorite chefs out there. Super nice guy,
I recently started dipping my toe into bechamels and homemade mac; this definitely piques my interest. Going to look for that next time I’m at the grocer and fiddle. Muchas gracias.
Where did you get ptarmigan?
I had a friend go to Alaska in October and he gave me ptarmigan, moose, halibut, rockfish, and salmon. Pretty awesome.
I need to try it for mac and cheese, queso has been a total game changer
he lives (or at least used to) down the street from my parents. haven't stalked him yet when I've been back there, but i think I'd react in a similar manner to you if I met him.
I made a debate quiche.
My first homemade crust. Turned out ok. Was a little under cooked. Didn’t par cook it long enough. The rest was really good.
Hey trumy that looks great #creditwhendue
An ex-gf’s mother used to host dinner parties and have Atlanta chefs cook the meal. Blais did it a few times in the early 2000s. I remember him being the most inclusive and personable of all the cats that came through. Scott Serpas was a close second.