New York Chef Wylie Dufresne managed to make a version of Eggs Benedict (pictured above - I kid you not) with breaded cubes of deep fried Hollandaise Sauce. I have no idea what possessed him, but it's done using a couple a stabilizers from commercially processed food. In Dufresnes defense, these two bites of EB are served as an appetizer, not an entree. I wonder if his next appetizer will be miniature Turduckens made with Cornish Hens, Quayle and Squab. |
Trump’s Kids Launching Stablecoin After Trump Backs Regulations for Them
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[image: The World Liberty Financial website, including a photo of Donald
Trump, displayed on a laptop]
World Liberty Financial is launching USD1 backed by ...
27 minutes ago
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