Relevant link: http://wcfoodies.tumblr.com
That is classy. Definitely. Say, do you have any classy entrees that could turn up in the next update? Nothing too classy, though; stay comical, bro.
looks so yummy!!!!!!
Man…I hope to lord almighty that you do more comics in the near future. I’ve become addicted to your food and comics. Should I seek medical help?
Hey man your food is fantastic and have used heaps of recipes, BTW have you thought of shipping your book to Australia, I know where upside down and all but my drop bear is hungry for some food!
This looks good, but I’m wondering why you didn’t peel them. I have only ever seen peeled pears get poached, and it makes sense to me that it would help it absorb the flavor more.
Does it not matter as much as I thought?
Pear skins are relatively porous and thin. If it was say, orange, it might be an issue, Harry. But the skin of a pear has a lot of tastiness in it. Call it “Poires provinciaux en Champagne”, and then snobbier foodies will go “Oooh!”
I’ve had these with made with saffron and star anise as well and they were amazing!
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