Practicing my Carbonara technique for culinary school. 🍝 Working on that silky emulsion without overcooking the eggs. Does the sauce consistency look professional enough or should I aim for something a bit tighter? Would love some feedback from fellow home chefs!
Big yorkshire pudding with sausage, mashed potatoes, broccolini and of course, the glorious gravy drizzled on top
Someone posted in here recently doing a huge spiel about how good this cheese is and we should all rush out to buy it. Anyway, so I did. To that person, you owe me $9 for this mediocre cheese by antique_sprinkler Cheese