Why not Ponzu?
Printable View
Why not Ponzu?
Tamarind seems like it'd work better in a dessert application in my brain.
As promised here are some crappy iphone food photos from work.
1. Chocolate bread pudding with banana rum sauce
2. Keylime mousse tower
3. Chocolate flan
4. Hickory smoke maine lobster with field greens, herbs, grapefruit and honey garlice vinegarette
5. Blueberry buckle with blueberry compote and tart lemon sorbet.
Are these yours or the restaurant's?
Not my recipes, but what I do on my station at work. I'm the pantry/pastry guy there.
What's the restaurant?
You're still in Atlanta?
I'm northwest of ATL. I'm working at this upscale country golf club resort in the fine dining restaurant.
I'll PM you a link if you want, I don't want to name drop, because of some B.S involving idiot servers at the casual restaurant there. Long story short, the resort manager watches Facebook and social media like a hawk for mentions of the place.
Sure, send it over.
You can check out the restaurant I opened at facebook.com/owlrestaurant
I have gotten so good at using Indian spices I don't even properly know how to talk about it. Every fucking meal I cook makes me so happy. :tu:
Red pepper purée. Should I cook the fuckers first? I've never done this before.
This is, shockingly enough, for a curry idea I got at 4:30 am.