im not you
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Yeah I was getting ready to say that *+*+ don't look good.
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Originally Posted by Roscoe P Wallace
I'm a line chef at Mitchell's Fish Market, we make a seared ahi tuna appetizer that is crusted with smoked salt and pepper, seared for about 13 seconds on each side, sliced thin, layed on a plate with sushi rice, an apricot ale sauce drizzle, a little rice wine soy sauce, some pickeled cucumber and red onion salad, and some wonton crackers....
Its ridiculously good, and I thank my job everyday for forcing me to know how to make each part of that dish, and recipes I have done so much I could make them in my sleep.
Originally Posted by Roscoe P Wallace
I'm a line chef at Mitchell's Fish Market, we make a seared ahi tuna appetizer that is crusted with smoked salt and pepper, seared for about 13 seconds on each side, sliced thin, layed on a plate with sushi rice, an apricot ale sauce drizzle, a little rice wine soy sauce, some pickeled cucumber and red onion salad, and some wonton crackers....
Its ridiculously good, and I thank my job everyday for forcing me to know how to make each part of that dish, and recipes I have done so much I could make them in my sleep.