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by Lucio ⌂ @, New York, Wednesday, November 21, 2018, 12:39 (59 days ago) @ DouglasCar

What university do you go to? cheap hallucinogenic drugs A: It had a profound effect on the way we build our dishes -not so much the appetizers, because they are generally a soup orsome sort of salad so that's not such a reach. But to build anall-vegetarian entrée, there are all the perils to build anentrée to begin with anyway. That's why a lot of chefs aremoving toward small plates; it's much easier to use one or twoingredients as the star ... We began utilizing skills andtechniques in our proteins and applying them to some of ourvegetarian dishes. Like you confit the vegetables, sous-vide,slow cooking, roasting, grilling. So we use a lot of ourexisting techniques and apply them to vegetables and grains forthat matter. It's an interesting process, it's really forced usto think creatively in a different way.


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