Lasagne is from Ottolenghi ‘Flavour’ which reconfirmed that the way to make vegetarian dishes which compete with meat is tons of umami flavours, lots of browning, and patience.
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Had friends over for lunch for the first time in ... nine months? Had forgotten how great it is.pic.twitter.com/KDqbmWHfPr
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Louis Roederer was prepared using a technique from the
@quantian1 somm school — open the night before, drink a glass, recork and leave it in the fridge overnight to give it some oxygen, which makes it taster older than it is.Show this thread
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What a beauty
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Gaining the Courdon Bong seal of approval, my day is complete.
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Fabulous. Latitude and longitude are really amazing value Champers
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It was delicious!
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Thanks for sharing! Flavor seems like a pretty decent cookbook judging from reviews.
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