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. |
Paleontologists Just Found the Most Extra Bird of the Dinosaur Era
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Dubbed the “Banko’s feather dragon,” the extinct bird’s tail feathers were
twice the length of its entire body.
27 minutes ago
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