I think this worked out as I wanted, the extra oil definitely made a huge difference!
Bottom of saucepan coated with oil
Rice – Part 2
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Category Archives: chef’s journal
Fried Buffalo Chicken Ravioli
Growing up in New Jersey, fried ravioli has been a longtime staple in my life, first introduced to me at practically infancy at Nellie’s Place in Waldwick, and revisited at countless pizza and Eye-talian joints around the area. It was always such a standard – cheese ravioli, breaded in Italian seasoned breadcrumbs, fried, and served with marinara.
Disdain for Truffles
I’m going to say what a lot of foodies do not want to say. I hate truffles. Those ridiculously expensive (up to $2000 a pound), pungent fungi that permeate and overpower every food they touch. I do not like the flavor, I certainly do not like the price, and I cannot justify what makes them so great.
