In my experience the food quality in Europe is worlds beyond the United States. Even a bad full English is better than what you’d get at some sit-down restaurants in America. Eggs in America have sickly, pale yellow yolks and breakfasts are usually cooked in motor oil. I always had fresh, decent quality food in Europe — but this was pre-pandemic.
After being given the option of a free full English, American hotel breakfasts just don’t hit the same.
That sounds good. I’ve never tried to make chimichuri but I’d really like to. Let me know if you have a specific recipe you like.
It wasn’t. They stalked one of the artists and found that other designs (which weren’t released at Target) had some of that imagery. Absolute insanity.
Just sort of smacked it on the plate, really. But I appreciate the kind words.
Thanks. This reminds me, I need to get a new cast iron pan. I have some limitations in my current kitchen but maybe I can find a nice smaller sized one.
I love lamb, but I don’t think I do it justice. Typically, I just sear it in a pan like you would with a steak. Are there any good recipes or go-to tricks for cooking lamb shoulder chops? Please let me know.
I love it. How did you get it to look so retro? It reminds me of graphics on old VHS covers.
I could be wrong, and I’m too lazy to Google at the moment, but I swore this was made public information long ago. When I was young, aspartame was being phased out in favor of sucralose. I recall hearing stories about aspartame being banned in other countries as a child.