Fluffy, tender buttermilk biscuits doused in velvety, peppery cream gravy with plenty of sausage mixed in -- what could be better for breakfast? (Or lunch, or dinner?) No need to be intimidated by making biscuits, either; just be sure to keep all your ingredients cold, and be gentle when patting out the dough.
Gather round children! Today's slang session concerns TOUCHED, which is either a nice thing, or a not-so-nice thing. In this brand-new series, we devote time to the words and phrases chefs hold near and dear to their sweaty, stressed out, crass little hearts.
The kitchen has its own language, forged equally from hot pans and sharp things coming around corners, and tight spaces shared for hours on end. In this brand new series, we devote time to the words and phrases chefs hold near and dear to their sweaty, stressed out, crass little hearts. Today's deep-dive: SHOEMAKER.