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. |
I Love My GTI, But I Need More Space! What Car Should I Buy?
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Nick is on his third VW GTI. His current one has 120,000 miles and it’s
time to move on to something else, he wants something with a similar level
of spo...
28 minutes ago
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