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I have a knack, apparently, for mixing cultural elements in food and making them delicious. I love that about me.
Early adopters claim metaphysical powers of the egg, while others say that their customers like looking at them because they're cool.
When I was growing up in Philly, the corner butcher shop was a neighborhood mainstay. It has since been replaced by agribusinesses producing hormone-and-antibiotic injected Frankenbeasts. It feels great to purchase meats that have the flavors that I remember from my childhood.
Now this combination is the essence of food and wine. This why people over millennia have embraced the combination where each one complements and lifts the other, making the whole far greater than the two individual parts. Kinda like 50+50=150.