I'm always in the other camp. Too many egg whites left. Wana trade?
I use yolks in anything where I want to add a "sticking" ingredient and keep it rich.
not much time here too. But.
I don't know your customer base. You might want to add a vegan option or two. Portebella could work great without the cheese. Maybe vegan aioli(use almonds instead of eggs). maybe a new dish altogether....
Guys I need an advice.
Yesterday a local chef and restaurant owner(owns two, chefs at one) came by. I didn't know about it. At the end of the meal he told one of my partner that the food was horrible, disgusting and refused to pay....
Porcini cocoa fettucini with braised venison and fungi gravy
Venison like other game meat works great with bitter aromatics. Cocoa seemed perfect to me. Than I found out of course somebody beat me to it by a few hundred years.
