In a strainer on the stainless-steel counter, peeled shrimp await the chef’s hand, bound for the pot once the temperature and melding of seasonings is right. “What do we do? We control heat and add flavor,” Folse ...
The rest of the Story
.
Louisiana chef's writings are a labor of love
In a strainer on the stainless-steel counter, peeled shrimp await the chef’s hand, bound for the pot once the temperature and melding of seasonings is right. “What do we do? We control heat and add flavor,” Folse ...
The rest of the Story
. Louisiana chef's writings are a labor of love
In a strainer on the stainless-steel counter, peeled shrimp await the chef’s hand, bound for the pot once the temperature and melding of seasonings is right. “What do we do? We control heat and add flavor,” Folse ...
The rest of the Story
There are currently 1 users browsing this thread. (0 members and 1 guests)
Posting Permissions
Quote