Been experimenting with hand cut fries.
We found the best oil for frying is duck fat.
Duck Fat Fries.
We're also thinking if tossing in some duck cracklin' w/ said fries.
All in f(l)avor say I!!!!!!!
Todd Richards
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todd richards is...
- Todd Richards
- atl, georgia, United States
- As a child, Todd Richards’ first experience in fine dining at a premiere steakhouse in Chicago set the stage for his commitment to creating culinary works of art. His memory of being served prime rib from a polished silver, carving cart made such a deep impression that he knew right then what he wanted to do with his life. That experience, along with helping his father cook family meals, gave Richards the foundation for exploring a career in creating food for others to enjoy. Richards’ commitment to using naturally raised or grown ingredients is the cornerstone of his culinary philosophy. He strives to create the perfect flavor balance in all of his meals, following the idea that each flavor of each ingredient must compliment each other. Richards treats each meal as an exquisite example of his talents and ambitions, reflecting both beauty in presentation and taste.
Going Through Great Links
Video Bar
Video Bar
The Books of Choice
- Michel Bras
- The French Laundry, Charlie Trotter's Vegetables, Charlie Trotter's Seafood, EL Bulli All Volumes, Alain Ducasse Grand Livre de Cuise, Larousse Gasrtonique
1 comments:
Duck cracklin's mixed in can only make a good thing better.
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