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I guess you're right. Any time I've ever had it which isn't a lot, it wasn't authentic. Looks like it's usually pork liver pate. Never been a huge fan of pate.
Gotta love the French.
Gravy's Cooking Thread
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Gotta love the French.
Aldarion
Egg Nazi
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I guess it goes without saying that in the cooking thread different people will have different tastes. I wont try to talk you into poached eggs.
If youre cooking eggs and they turn brown, they go in the garbage. Its like if you made toast and it came out charcoal black. Thats called burnt and its not food anymore. But the worst thing is that fucking smell. You can throw the burntass eggs away but the smell remains. Thats the real reason to never burn eggs.
Adebisi
Clump of Cells
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I have to look up pork pate now? Christ I'm out. Kewpie it is.
Or I should YOLO and spread some foie gras on there.
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Aldarion
Egg Nazi
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Actually I agree, as long as we're talking about something over medium or beyond. Over easy has no brown.Perfect fried eggs have a crispy brown lace around the edge. Most of the egg should not be brown but the crispy edges are delicious.
I prefer my fried eggs like you said, a little crispy on the edge, the yolk still liquid.
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BrutulTM
Good, bad, I'm the guy with the gun.
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Siliconemelons
Naxxramas 1.0 Raider
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I am sure he has been mentioned, but I love watching this guy and also doing his recipes are all great - except lamb chops - I like the Gordon Ramsay herb crusted ones better.
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Lanx
<Prior Amod>
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Siliconemelons
Naxxramas 1.0 Raider
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moonarchia
The Scientific Shitlord
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And now we know what buttplugs Lanx likes. This truly is a wonderful thread.if you have issues w/ the melted butter for the holandaise try this
Denamian
Night Janitor
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ToeMissile
Pronouns: zie/zhem/zer
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My freshman year of HS, my mom made me fried eggs for breakfast for a month straight. I ended up having these awful burps that practically made me nausous. It ruined stand alone eggs regardelss of preparation for almost 10 years.
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Really good channel by the way, but Goddamn. Probably one of my favorite things to cook, just wish I had access to those ingredients. Doesn't mean you can't make a great one with what you've got available, but fuck...
Have a summons upon us I haven't made porchetta and a few months, I'm definitely in the mood. Nothing better than a slow roasted one with roasted taters, and a good herbaceous salad with tons of acidity to cut through the richness of the pork. Maybe that's what I'll do next weekend during the holiday.
Have a summons upon us I haven't made porchetta and a few months, I'm definitely in the mood. Nothing better than a slow roasted one with roasted taters, and a good herbaceous salad with tons of acidity to cut through the richness of the pork. Maybe that's what I'll do next weekend during the holiday.
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Goddamn, I have to get better at making homemade pasta. We've done it a couple of times and it's always wonderful even if it's kind of a shit show, but it really is one of the simplest and greatest things you can make.
This recipe isn't necessarily simple but I'm guessing it tastes amazing, and if you could replicate it, you're in for a treat.
This recipe isn't necessarily simple but I'm guessing it tastes amazing, and if you could replicate it, you're in for a treat.
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