gilbertlevine

Do you think that it could be done with the ninja creami ?

Sous vide the chix breast @ 145 degrees F then purée

The only burger ‘fast food’ place I remember was White Castle

I think that it’s a growing up in nyc in a certain time period thing

Nor have I and I’m more than twice her age

@Dave the Cook my experience making fries from scratch in restaurants echos your results. They will be fine for 11 months then out of the blue we can’t get them to work ,changing potatoes and suppliers doesn’t help, it’s the potatoes! I’ve read that that’s why Thomas Keller uses frozen. Fries at his bouchon restaurants, I wonder how a place like Balthazar in Manhattan manage to keep their fries consistent

Some costcos have it for $ 99.00 if you are a member

Has anyone here used these items Cabala has mixed reviews listed

I make a fresh grapefruit/aperol sorbet (cause I don’t have any Campari in the house ) one of my favorites

Just spun a fresh roasted apricot sorbet. For my taste this is the best one I’ve had yet ive made just about every other stone fruit sorbet and non of them compare just roasted very ripe apricots ,simple syrup, 1 T Mathilde peach liquor, 1/2 lemon juice citric acid for color retention anyone else try fresh apricot?

For butter curls

Same rice prep but different method and application

Sounds very similar to risotto cakes