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. |
Queens D.A. Primary Too Close to Call, as Cabán Narrowly Leads Katz
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A six-way race was down to two candidates, with absentee ballots likely to
decide whether Tiffany Cabán or Melinda Katz wins the Democratic nomination.
40 minutes ago
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