I'm just a culinary master when making stuff, I do a list t of different stuff , marjoram instead of oregano, red onions, I like spicy so I use thai basil
Sorry to hear about your bad luck! But I think you got a nice suggestion to smoothen the chips in in order not to catch the food any more. In my opinion
I've just taken over as head chef at Boundary Stone in DC. I haven't screwed with the menu yet but if you're in the area
I never rounded a spine and wonder if it really increases the comfort by cutting with "pointed finger grip" technique.
I'd do this on naturals at around this range, but sometimes quick strokes won't do much unless there's already some slurry, and so will quickly generate