His fried thighs, brined in chamomile tea, are the highlight of the deconstructed Sunday supper platter full of biscuits, rooster salad, sunchoke very hot sauce plus a ramekin of gravy for dipping. He’s acquired a great deal of oysters, way too, served Uncooked, more than charred bread with scallion butter or dressed in sauces like French curry.
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