What a great story, Aimee.
This made my day. Welcome!
I mean, this was just the loveliest thing to read.
Also, the milk-braised pork shoulder at The Purple Pig is pretty special.
Almost all the recipes I cooked from the book fell on the spectrum of “fine” to “pretty good.” I think our palates have been spoiled by more involved recipes with twice the ingredients and contemporary cooking techniques. Read more
Just stopping by at my favorite website!
I think the idea of serving Wagyu ribeye with Chapagetti is pretty freakin’ awesome.
I guarantee you won’t even taste it. (Think of it this way: ranch dressing is essentially mayonnaise with a few more ingredients.) What I’d suggest is to whisk together 1 egg yolk, lemon juice, salt, and a bit of canola oil. That way you can make homemade mayo without investing in a whole container.
Nice to “see” you too!
Oh yeah, totally. I’d use cubed chicken thighs though. And maybe consider a heavier breading.
I’m no longer an Overlord but I will enjoy being a simple plebeian around these parts
You caught me in a generous mood