Add bread crumbs. Saved you a click.
It’s breadcrumbs BTW.
And I don’t disagree with him either
Or maybe fresh herbs…
Breadcrumbs are a lazy visual effect, and they certainly don’t work well on tomato-based sauces because they’ll just make it all gummy.
Why is Bobby Flat a thing? All of these TV chefs have terrible ideas, and this guy is high on the list. All of them have awful restaurants which have failed spectacularly in most markets (Flay, Ramsay, Oliver, Ray…etc), and I don’t understand why people pay attention to them.
On the other side of this spectrum, you have legit research and tips by people who care about food from Kenji, Choi, Gritz, BA staff…it’s just night and day. The people who care about the science of food happen to be the people who really want to offer good ideas to elevate it.
I can’t think of a single useful tip from the FN chefs.
The magic of marketing
The Ramsay grilled cheese is legendary
Legendary in its abject horror you mean, right?
Absolutely
MSG is my secret
Saved you a click: Plate the pasta, put the plate on a scissor lift.
I like to use panko and grated Parmesan and /or Asiago cheese mixed with melted butter, salt, pepper, and dried herbs as a topping for pasta casseroles.
So…not maglev plates then?
