STYLE. COMMUNITY. GREAT CLOTHING.
Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.
Click Here to join Styleforum's thousands of style enthusiasts today!
Styleforum is supported in part by commission earning affiliate links sitewide. Please support us by using them. You may learn more here.
behold! The mollusk . . .
How'd you do those potaotes? Parboil, crisp up and finish in the stock? Any tips on getting a stock that rich? Mine never seems to get there. Just use moar shells??I felt like making complex shellfish sauce today, seafood curry and tarte tatin
View attachment 2078879 View attachment 2078881 View attachment 2078883 View attachment 2078885 View attachment 2078887 View attachment 2078889 View attachment 2078891 View attachment 2078893 View attachment 2078895
How'd you do those potaotes? Parboil, crisp up and finish in the stock? Any tips on getting a stock that rich? Mine never seems to get there. Just use moar shells??