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27 minutes ago, heidih said:But I thought the point was to present a tasty roast pork with an enviable crackly skin - not a deconstructed though perhaps delicious assemblage.
Exactly. Sometimes these Gastronomy Chefs take things too far, and lose sight of what made things great in the first place.
25 minutes ago, heidih said:But I thought the point was to present a tasty roast pork with an enviable crackly skin - not a deconstructed though perhaps delicious assemblage.
Exactly. Sometimes these Gastronomy Chefs take things too far, and lose sight of what made hings great in the first place.
By John DePaula,
