It seems like the French did a better job than most of codifying cooking with the works of Escoffier and Larousse Gastronomique. It made an easy start for a curriculum.
I'll pull interesting recipes or techniques from literally anywhere, though. What I'd give to taste my grandmother's fried chicken again. I know how she did it but I can't replicate it. I can make REALLY GOOD fried chicken, but I can't make HER fried chicken.
spooky skeleton tiddlywinkler
npub15t…7gfpx
2026-10-12 01:06:01 UTC
in reply to nevent1q…wxv3
Author Public Key
npub15ts2xks0ef8wcnkz9j74kyr7qj27l3r7wpxd5fvdklzfw2utydmqh7gfpxSeen on
wss://relay.momostr.pinkPublished at
2026-10-12 01:06:01 UTCEvent JSON
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