Ok, so listen:
As
an engineer who grew up in Louisiana, I not only know amazing cuisine, I also
know the perfect combination of kitchen tools and science to result in superior
meals. The proles who benefit from this
knowledge each Sunday evening have begged that I share my mind-wealth with the
world wide web. I’ve resisted for a year
knowing that what I’m about to share is almost too much for mere mortals. If
you’re not ready to sweat, bleed, and burn for the culinary craft, go click
back over to fauxnews. But if you’re
desirous of taking your food from palatable to scrumptious, then sharpen your
knives because I’m going to change your lives.
No comments:
Post a Comment