Salt is the correct number one. The only possible improvement is poppy/salt.
And yet, no duck-fat fries.
Twenty percent. Always twenty percent.
I am somehow imagining Marina explaining Caddyshack and it almost seems worth the price.
Apparently Seinfeld reruns finally made it to Central Lancashire.
That explains the electricity in the air at Burger Continental last night.
A grain so delicious that the Quechua walk hundreds of miles down from the Andes to Lima so that they don't have to eat it any more.
@deepomega Do you work for Monsanto? Because while stuff like fish genes in tomatoes are just skeevy, there are some pretty serious implications if some of the fertility-killing genes and such in play should escape - and they will. Heavy regulations would be better, but at the moment, labeling, which should be uncontroversial, is all we've got.
At least you didn't say it was a great yarn.
You really shouldn't cover the grill when the meat is going to cook for less than 45 minutes or so. The steak picks up an acrid note - you may think of it as the ``backyard taste'' - that doesn't quite resolve itself into smokiness. Also: no herbs. They'll burn. Put 'em on afterwards if you really want them.