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!
Elevated French Toast: brioche, berry reduction, and vanilla bean scoop. Aiming for a balance of textures and height.
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