lukestein’s Twitter Archive—№ 4,043

I love cooking foods of many cuisines, but… unsure another single recipe instruction could ever pavlov my salivaries quite like “add the shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize” cooking.nytimes.com/recipes/1016135-rishia-zimmerns-chicken-with-shallots