Twitter, what's your most oddball let's-tee-up-the-week ritual?
(I'm food-obsessed but don't want to take time making lunch on weekdays. So I make a *huge* quiche each Sunday, eat a slice each day. I find the whole delicate process—pâte briseé, parbake, custard—oddly spiritual!)
Conversation
We need to talk.
1
Nice! Odd note you might enjoy: my duck confit improved significantly when I began dry-aging the duck legs on a rack in the fridge, 5-7 days, before curing and cooking. They don’t get quite funky, but a notch more intense. 🍴👍
1
Show replies