Normally, I don’t go for beans in chili. It makes for less room for the meat. But sometimes in life, you have to compromise, and sometimes, that means putting beans in your chili.
That said, it doesn’t mean the chili has to suck. It definitely should not suck. This chili doesn’t.
When cooked right, pork chops are awesome. When overcooked they are gnarly. This makes them perfect for sous vide, which lets you nail perfect every time.
This versatile sauce is a great foundation for mexican and tex-mex dishes. I use it for as a sauce for meats, in enchiladas, and in not texas chili.
A fish sandwich you will have dreams about. Light, flaky cod enveloped by crispy panko, complimented by tangy coleslaw, on a buttery bun.
Thermichowder – a cross between lobster thermidor and lobster chowder. Whatever you want to call it, it’s super tasty.
The tomato sauce, the meat combined with the basil mayo, cheese, the crunch of the arugula, and soft sub bread combine for meatball sub perfection.
Calamari fritto misto style! Light airy batter, spicy tomato sauce deliciousness. Move fast, they’ll be gone in a flash!
Sweet and salty crab, dressing that creamy mustardy goodness, juicy cucumber bites, and a bit of bite from the daikon and the lettuces. Overall, this combines to be light, refreshing, and utterly delicious.
A pancake, made of potatoes. Fried potatoes. F r i e d.