So, the garlic was there because we bought a 3L tin of olive oil, we would get loads of bread from school and drank wine
We were culinary students, so the wine was ‘necessary’ and since we had to make a choice about spending money we spent it on olive oil, garlic and wine.
A solid career investment, if you will.
Student at university shared the 2br. house with 4 other dudes, in Poughkeepsie NY in the mid 90s, 2 who lived there originally had the bedrooms, me and one guy got the dining room we dividend with furniture, milk crates & curtains… everyone had a good time in the living room hearing me and one of my dates fucking…like the entire crew and their friends lined up like judges at a field sporting event
The bathroom was always wet… every surface
the boiler would often shut down, freezing us…most of the time on the weekends when we couldn’t get it running again
prostitutes would walk up to our door
the oil pipe to the boiler leaked outside
2 dogs & a snake as well, nothing in the fridge except garlic and weed (how my friend paid for his college tuition)
A mix of digital comic, animated & live action series, all set in the same season, intermixing the storylines, all in the same format (online/stream).
Bring the best of all 3 together.
Fuck up everybody’s world.
The only secret French chefs have (and they will deny this) is that they love Ketchup
I get it!
Now to really boil your noodle I used to work with a lot of (French) chefs who when they wrote out recipes for magazines and such (pre internet) they DGAF if it was accurate or not… “if zey screw eet up, zey sink it is zere fault”
So you’re basically telling chefs to research and write out for you all the variables?
Baking is a science, cooking is an art.
Every recipe handed down through generations has notes, changes, etc…that’s what makes it beautiful.
I am lucky to have my grandmother’s cook book with 3x5 index cards hand written, with the date and whom the recipe is from…but I don’t use lard in her Ginger Bread recipe from 1932.
There is no exact science you’re looking for, the garlic grown here won’t be the same as the garlic grown there, your experience won’t be the same as someone who has cooked for years saying ‘fuck it, throw that in there and let’s see what happens’.
…lol, amateur hour
THERE ARE DOZENS OF US! DOZENS!