Well, actually I do and look forward to making one every year. Even in Thailand, got this big assed gourd... but anyway. Here's the punkin seeds raw, baked with soy sauce, and the jack' that gave them up.
Extensive cooking and travel in Europe, the Mid East, and the Far East changed my palate and concepts of pairings and presentation. Good cooking friends and a background in Biology and Chemistry give me a pretty good idea of how to hit a target preparation. I love cooking on the fly, whether to make a complex set piece or a minor culinary miracle out of what's on hand.
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