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i am a chef
exhibit: cheeses (many)
exhibit: cheeses (many)
cheeses (different cut of the cheese; if anyone can find a diagram like with meat that could help thanks
pasta au jus
cheeses (smaller)
add tomato leavings
discard pasta husk (not nutritious?)
incorporate (pay local/federal fees, i am not a lawyer, this is not legal advice, i am a chef)
Place in rectangle (best for heat, golden ratio, archimedes)
forgot a picture, but make sure to make your rectangle difficult with oils
hollywood squares, but cheese
dust unevenly
hot jail (400 hots)
wait
remove from hot jail, it should look kind of the same but also kind of different
consume
my wife deemed it worthy of using most of the tomato sauce she likes so it’s an unequivocal success
