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Posts by ehkay

You should slice it on a ham slicer to make an elegant mosaic.
Ris de veau "à la financière", asparagus gratinated with comté
Salmon, épices Frechon
Moisturizer.
I think what's most ghastly is that you don't have a gueridon so you can just wheel it out to the table on a cutting board.
1.) Re-wrap in Fata paper 2.) heat burning embers in the skillet 3.) put fata-wrapped lamb on embers 4.) carry to table
You can preserve mushrooms/ramps/artichokes in it and use quite a bit.
Get some alginate bro
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