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
Homemade tortilla (with nixtamalised corn flour), homemade guacamole, aged with cheddar and roasted chicken/onion/bell pepper. I totally forgot that I made some canned peach salsa, but next time I will put some on those. by Piliste Culinary Culinary Porn