I do tend to think that there is a happy medium. How about spreading a thin even layer of chips over a sheet pan then topping as one might a pizza, even but pleasingly haphazard, and then cook the whole thing, topping as desired with the cold stuff when it comes out. Then you get the ease and variety of piled with basically the right ratio of toppings/chip. Unfussy but nicely gorgeworthy.
Get yourself some herbed Boursin and now, you too can recreate Dominoe's Cheesy Doublemelt Pizza!
anchovies mushroom basil
Spicy Orange Beef
I seem to think I saw this on Reddit. Xpost xposed.
Gochuchang in fennel sausage.
This looks like foodie stoner food. Amazing foodie stoner food.
Best thing about Houston's: Free BYOB! No corkage fees at all. They do a lot of things right and they dont mind you walking in with a bottle of wine getting an app some entrees and getting out with a ticket
I spike my coffee with coffee
Grindhouse Killer in ATL
Cast iron skillet sizzle burger.
Where are the witty, sideswiping zingers? Either you were genuinely impressed enough by these bags of material to be sapped of your typical verve, or they are drugged.
the carpetbagger at corner tavern in atlanta
The best addition is a shitload of Sriracha. I know Kenji would disagree.
A for real, scientific exploration of pasta dough would be awesome. I make it frequently, and its great, but never the perfect delicate but sturdy dough that I get at the best places here in Atlanta. Ingredient mixes? times? I'm a weekend warrior so I dont have the time to do a rigorous exploration of how to get it perfect. As such, Ive been sticking with my old go to. But I know I can do better. Help!!!
@eatitatlanta: dont be a douche. I've seen you and Brock in restos. Neither one of you are offensive, just doing your jobs/hobbies.
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