Supporter of Possible Sexual Deviants
Lots of people are struggling with lockdown. I suppose flaunting the food youre able to source and cook while others starve might make some feel a bit too gauche.
I just made Tuscan style rabbit. Rosemary and pancetta. And to demonstrate my peasant roots - cacio e pepe.Lots of people are struggling with lockdown. I suppose flaunting the food youre able to source and cook while others starve might make some feel a bit too gauche.
Well, one it's heavy. Two, you're supposed to order other courses. And that's the thing - you can make boat loads yourself for very cheap. With one piece of parmigiano, one piece of pecorino romano, some guiancale, black pepper and egg yolks and you can manufacture it.what kind of serving size is that? he barely had enough in the tongs to get into the plate. i bet that little tiny amount is $20.
I actually make mostly Persian, Middle East and now Italian. Videos are easier to follow in Italian as it's based on Latin and are often subtitled. Most Persian recipes I have to follow by translated text because my Farsi is non existent.You clearly have a predilection for Italian dishes.
Perfect for this. During the warmer months, I always have at least 2-3 med meze in the fridge, labneh, mtabal, humus, boregi, kibbeh, dolma, tajen, etc. Very easy, very tasty, you only need to prepare a new one every 3-4 days and always have a quick dinner ready.Paired it with some za'atar manouche, tomatoes and mint leaves. Wanted to go for something light as my air conditioning has been dodgy all week.
I followed a slightly different recipe where I simmered off the sake in a pot and added sugar. Then instead of straight into the oven, the fish was seared and then popped into the oven.
Raw meat? I don't know. I wouldn't know how to inspect it for freshness for example - sashimi and steak tartare I will assume other people do it better.wait, what? why not? why would meat be any different than any of the other animals you eat?
but you buy regular steak and hamburger or no meat at all?Raw meat? I don't know. I wouldn't know how to inspect it for freshness for example - sashimi and steak tartare I will assume other people do it better.
I've been known to eat sour tofu thinking it was part of the sauce or marinade. Or bad mussels in a broth.
Reminds me of this cooking show I watched where this young Indian couple said they never eat sweets or desserts. For a whole year they used one packet of sugar. Then when the astonished hosts questioned them more they said they never make or buy any dessert except ice cream. Then they said "Ahhh store bought ice cream..," and waved their hand dismissively knowing they aren't completely starved of one of the primary tastes.ah ok. i thought you meant that as a blanket statement.
I've seen an older video before the earthquake destroyed his restaurant. His shiny new kitchen and the nonstick seemed to have shown up after the earthquake.^^^ I know he is a grandmaster and all that but he did somethings there that made me recoil.
Browning meat ( started with cold pan?) and he used a metal fork and spoon on a non-stick pan?(irl, he will almost certainly ruin said pan).