Quote:
Originally posted by robustpuppy
I think it was braised. Still, I was not a big fan of the fat.
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It's one of those stupid affectations that "avant garde" chefs are throwing at diners left and right these days. The only good thing about it is that it's replaced foam at everyplace but Trotter's, Moto, and WD-40, where I believe they have a bacon foam.
This sort of folderoll is why I like delis and old Italian places.
