NecroJoe
Stool Chef
- Joined
- Apr 12, 2005
- Messages
- 23,811
- Location
- San Francisco area, CA, USA
- Car(s)
- 2015 Mazda 3 S GT, 2015 VW e-Golf
It won't be cat, though, if that's what you're thinking.
It won't be cat, though, if that's what you're thinking.
I agree with that. My mom was always trying to sneak venison into our food. I could always tell.
My dad always tried to get emu into things. The most successful was the emu cake. Good thing we didn't know any vegetarians at the time...no...scratch that...to bad we didn't know any vegetarians at the time.
wild board?
Emu cake? Sounds... odd. What was it like?
I've tried wild board, it's a little woody.
thats called washing the potatoBrush, maybe? Something just a bit stiffer than a mushroom brush?
nom, they are good and could be the way.Jacked potatoes?
thats called washing the potato
[...] but I've definitely experienced premade french fries that I wouldn't at all mind getting in a restaurant.
For example: you?d go to a place where you?d spend north of 100? (just to give a number most people would prob think of as "high") for a Dinner and you wouldn?t "mind" if some of the stuff on your plate comes from the freezer because the difference to fresh made is not that big?
The point that I?m trying to argue here is not that there aren?t "decent" pre-made fries, but that it does matter at what "level" of dining you?re looking at. Above a certain price-range IMO the food should be nothing less than 100% fresh and handmade.