Quote:
Originally Posted by Limoncello
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You too eh? I'm doing eggs benedict with toasted sourdough and half a pound of bacon because fuck it, I love bacon.
My hollandaise technique still needs work though. I think I'm firing up the pan too fast and not letting it thicken properly over a slower heat.
(I haven't even attempted this in like 8 or 9 years, so I'm glad I didn't just flat out ruin it.)