Burgers are a favorite for me. And it's a drag going to a restaurant only to get a store-bought bun that's not just boring but it's soggy. Worse, when the burger looks less like chopped steak than greying mystery meat. Since the previous time "going...
Vinaigrettes, broken, emulsified whatever way you make it, have a ratio, one part acid, two parts oil. Thankfully I kept notes on vinaigrettes as a budding culinarian, which serve as a golden patina from my days with Chef Jean Michel Bergounoux. I still use one...
