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
Food November 28, 2025[OC] Pre-Thanksgiving w/ Fried Turkey, stuffing waffles, collard greens, and other fixings!
Food November 28, 2025Crispy Honey Garlic Glazed Chicken Wings [OC] double fried for extra crunch and tossed in a sticky sweet-savory glaze.
Food November 28, 2025Soft brioche doughnuts topped with Biscoff glaze, crumbs, and a whole cookie. The crunch-to-fluff ratio is unreal. [OC]
