Sunday, August 05, 2012

Dinner last night, via Herbie (scroll) and Mr. Batali.  Delicious; made enough for six, maybe eight people, and one ravenous 24-pound grey cat.  I altered the wine and milk quantities to a half-cup of each (eyeballed) to good effect.  Pork sausage takes a long time to brown; Mr. B. says 10 minutes, but mine took more like thirty.  Nothing says "done" like the smell of the Maillard reaction kicking into high gear.

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