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Posts by ehkay

^ that's a good idea. I think there's a Heston B Peking duck thing where he cooks the skin in a fairly involved process. Just the project for Max-san.
sous vide duck skin burger
duck skin lasagne
Is the sorbet on the pizza? Very innovative.
Swiss chard stems, 90/20
I will make a sacrifice to Evgeni in hopes that they return.
Because I'm not that good, and also the pictures from the actual restaurant don't have them standing up either. Sorry. I also need to get a non-silicone brush and butter the molds better. FYI, at least in my super convection toaster oven, they need 5 more degrees and 5-7 more minutes than the recipe says.
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