respect on the prep for the pave.

Sounds delicious!

Ya, basically scalloped potato in a bread pan and then pressed overnight in the fridge to it makes a brick. Then slice it into little bricks and pan fry

Two of my guests only wanted half a piece and so I took their offcuts

Why is the meat cut like that?

Yummmmm! Is that thinly sliced layered potatoes? And what is the dip?

Everyone do yourselves a flavor and make your own. It’s stupid easy, so there’s no reason to pay for it. I put this on a salmon and rice bowl the other night and ate myself silly. Ended up using 5 tablespoons of it, and still wanted more!

How is it butchered? I’ve had it very similar to this in a Japanese home. Just because it isn’t kichi kichi doesn’t mean it’s butchered mate.

Obviously the one I had was a lot better than this but shove your shaming up your arse.

When cooked right they're incredible but they're so often cooked poorly and are too raw in the middle. So I'm always skeptical of pearl onions even though I love onions more than the average person.

Sad for you, I love Pannetone.

Supermarkets here have 20 different varieties, but I guess Australia has a strong Italian cultural influence. Strong enough for our coffee culture to cost Starbucks $600M when they tried to convince us all that their liquid dessert shops were coffee shops.

oh I want to try this

Fucking hell, OP, I don’t know why but that has just unlocked like a fucking core memory!! Add some buttered white bread and it’s chef kiss

love it! what cut did you use?

I was an exchange student in Ukraine when my host mother made this for me. It wasn't until this post that I realized what type of cake it was, but throughout the years I would think back on how good it was.

What makes it American? Pretty sure I see a hint of Coca-Cola and freedom in there.

I use fresh ones when im trying to impress. If im just making a stew for my week I use the frozen ones. The fresh ones just have a much better texture and taste.

I would lick my screen but then my boyfriend who have reason to believe I'd finally lost the plot.

Put a bay leaf in your rice or pasta water and then make that comment

Ohh please shut the fuck up. For fucks sake. Hope you get better next year

Start with garlic in cold oil?

What is that? How do I start with it?

It seems like garlic and onion fried in oil, and then adding chili flakes and ginger etc.

I start almost every quick cream pasta sauce by throwing some chili’s and onions in oil in a wok, bringing it up to a mid temp and then adding garlic or ginger.

I think I’m doing this without doing it ‘right’.

They’re perfection!

Covered!

🤤

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very pretty