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Redway
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Join Date: Jun 2011
Posts: 13,232
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Redway
Join Date: Jun 2011
Posts: 13,232
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And one food I do definitely want to try is foie gras-buttered toast. I sometimes mix goose fat with butter (and sometimes cranberry sauce) when I’m making toast anyway but having some of the butter come from specially fattened up geese and duck liver would be an experience my tastebuds would be totally down for.
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At Obe’s Kitchen, it’s lamb-season all-year-round, not just at Easter. I rate that.
Flamingo, Fig and the Fire That Remembers.
London’s shine is vast; Liverpool’s shine is textured.
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