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. |
Rowan Atkinson Is Already Fed Up With EVs
-
Right now, automakers seem convinced that electric cars are the best option
we have when it comes to cutting emissions from our travel. As such,
they’re ...
21 minutes ago
0 comments:
Post a Comment