I can think of a lot of ways to escape reality that last longer and cost way lesshttps://twitter.com/Reuters/status/1419785896950439939 …
Cis, he/him, not interesting. Leftlib/Demsoc cusp, Socdem rising, moon in Ancom. Header: my buddy Alexander, best cat in the world, 3/02–10/16. 




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Scott Madin Retweeted Reuters
I can think of a lot of ways to escape reality that last longer and cost way lesshttps://twitter.com/Reuters/status/1419785896950439939 …
Scott Madin added,
goose fat fries would also be pretty awesome, but truffle OR cheese, those flavors are gonna try hard to erase each other. (And truffle oil is mostly synthetic!)
Yeah, ostentatious shit like this is always just Doing Too Much, when the dish would be better served by paring back some of the flavors.
really, with the goose fat, salt and black pepper and maybe a little rosemary. Save the cheese and/or truffles for fries done in a neutral oil, goose fat fries should have their flavor appreciated on their own
I feel like you might even want a light drizzle of malt vinegar, or something else a little tangy or acidic, with all that richness
maaaaaaaybe. I love malt vinegar on well-cooked skin-on fries, but I think the sharpness of the pepper and rosemary (rosemary is astringent without being too acidic) would hold it. I want to be able to savor the goose fat.
gonna let the cocktail i will be having alongside these fries take care of acidity.
now, where in Boston does goose or duck fat fries with outdoor seating?
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