End the gravy rationing!

Yea definitely, basil is delicious and I think if you used dry basil it would bring a sort of sharpness to it which would compliment the sweet floral notes quite well!

Do you think it would be possible to replace bay leaves with basil leaves?

Ooooh ya. I’m making this tonight! Thank you!

is the cheese like hard cheese or something more creamy? seems like one would need a fork to pry the fries out

[deleted]

To be fair my Yorkshire puddings never look like Yorkshire puddings either.

But they never look like an egg roll.

No Yorkshire pudding? And is that an egg roll?

Ahh man you make me want to explore all these varieties of bean pastes, they all sound unique and delicious in their own way!

The chilli oil I use in this recipe is also home-made, and the oil is infused with black cardamom as well as cloves 😉 I love using these pungent spices for their smells, they create such amazing and complex aromas!

The only change I think I'll make is dial back the anise a bit because my homemade chili oil is already pretty anise-ey (because like you I quite like that flavor!) Will definitely report back

Looks like Government cheese

"fucked up good" 😂😂😂

I mean I'm pretty sure that's intended as a compliment but then I saw it's coming from someone who butt sniffing is like their whole thing so now idk anymore 😂 are they the same kind of fucked up good? Lmao

P.S. Your sourdoughs look on point! That's some serious talent. I've never had the patience for dough lmao

Nah, it's all mine. I'm starving

Your recipe is fabulous! Food is a function of its time and place. With all the other ingredients adding such robust flavors, a variance in bean paste is no cause for concern. If anything it makes it a little special as your own unique experience. Besides broad bean pastes wildly vary in flavor and consistency within their own category. The store bought dryer variety is heavy on the beans and not as spicy. Another brand I got from the restaurant supply store was spicier and crazy salty. The brand our restaurant ended up sourcing from a Union Foods importer in New York City is the most liquid and runny one I've used because it's blended with sesame oil and so much chili sauce that it's a vivid red.

BTW if you enjoy the pungent notes from star anise, you may also enjoy cardamom but be very careful. A little cardamom goes a long way. Our entire vat of braising liquid uses only a couple of pods.

Thank you for the recipe!!!

looks awesome i have this one or twice a month

Did you just roast slices of cabbage / lettuce? First time seeing that for me.

This looks fucked up good. Can’t wait to try your recipe. Thank you

Was hoping I'd be the first to mention this

🤔

[removed]

The fuq?

You traditionally serve a canolli with roast beef?

You ran out of gravy? The fuck is this supposed to be? A splash of gravy? Awful.

soft sloppy fries meh ill pass