Good thing you're back to butchering. I've been missing the bellies and the salumeria. What about that splendid machine you gave us a glimpse of?
I'll get to it as soon as I finish Ferran Adria's Culinary Physics course at Harvard.
Adriana,Do you mean the Buffalo chopper? I'm just getting to the point where I feel like I know how to use it. But you are right, I should post a "How To" piece on it.
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