Taiwanese, American Born, lives in the midwest
Mac and cheese!
Terrine of Veal Sweetbreads and Foies gras.
I love his food! I'll be so sad when they close : ( Hope to make another trip before then if possible
mmmmm...Ikura & uni...
Hambone Smoosh = Freakin' adorable!
Sorry about the steaks : ( Boo to the rot!
No Cheese fries?
Proscuitto + Caprese!
Asian Fusion. Like....Fatty Minced Pork Pizza.
Some beer, baked potatoes with all the toppings, and some grilled corn
Various options of types burgers as well as burger toppings, along w/ various sides...Beer, alcohol, a fire pit, and great friends.
This looks and sounds delicious! :-)
when people literally squeeze the juices out of the burger while they're cooking it...
A Mango Caipirinha
The "Asian Thanksgiving" where my mom would break out the Taiwanese hot pot and we would just eat for hours...
I've worked with goat before...I do agree that it should be treated like very lean lamb or game meat.
I have yet to work with ground goat but I've worked w/ the legs, etc...
Not exactly a fan but I can understand why people like it so much.
I thought it was the dogs!....
That and the whatever it is by the SE logo...
I LOVE that you guys remembered Spaceballs!
First and foremost with the one person that would enjoy the meal as well as the company!...Followed by wine pairing w/ each of the courses..Oysters, sushi, candlit, intimate, and tiramisu and/or gelato for dessert.
Preferably at home : p
I'm debating about doing the foie/truffle either keeping it simple (as a spread), or as a torchon via
If I make the venison as a meatloaf (w/ bacon fat (and/or duck fat?), should I just use ground pork as well for added flavor?
For the record, I've also never made meat loaf before either, tho' I've looked at about half a dozen recipes or so...
I've been dying to try takoyaki....Or make it...
Portion control, and exercise (both resistance and cardio). Everything in moderation with a treat every now and then.
I have some myself...Been at a loss as to how to use it...All I know is that it's in very specific dishes (that I can't remember off the top of my head at the moment).
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