Carnard Au Vin - Made with sake, daikon and miso paste and then like coq au vin. Looks soupy, but the broth was so good. Hasselback potatoes with a sour blue cheese aioli. #SanFrancisco #sffoodie #homecooking #nofilter https://t.co/prue5xV14n
— Dean Norris (@geekynerdyone) Oct 22, 2021
from Twitter https://twitter.com/geekynerdyone
October 21, 2021 at 10:21PM
via IFTTT
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.