Gourmet Food Supplier Chapter 1746: Dharama and Mariciela

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If it wasn’t clear (hot rè) Remy’s person.

If it hadn’t been clear (re) that Remy wouldn’t joke with him about this, Dharama would have thought it was a lunatic.

As I said before, Daloma and Mari Xie Luo are the authority in Western steak, just like Su Cai’s authority over Wang Huai, the authority (sexual xìng) of the two is even higher than that of Chef Cheng over Sichuan cuisine .

You must know that there is a saying in the Sichuan cuisine world: “If Yuanzhou leaves, recruit girls are invincible”.

As you can imagine.

“I’ve eaten it twice, but I don’t know if it’s the taste, or the ingredients, or the seasoning. I can’t tell which one is better.” (Hot rè) Remi added: “But really is good.”

Dharama pondered for a long time before looking up and asking, “Have you told Marichero about this?”

(hot rè) Remy replied: “I haven’t had time to say yet.”

“Then you call and talk to him.” Dharama paused, then said: “Forget it, I’ll call myself.”

Speaking of Dharama dialing the number of Marichero, as the enemy, he must have saved the phone, and also kindly remarked: stupid groundhog

“Has the moon replaced the sun at work today?” As soon as I connected, I heard a harsh old grandfather’s voice over there: “If not, why did our proud Mr. Dharama call me.”

If it was in the past, Dharama would have to break up with Marisiello, and he would never admit defeat when it comes to bickering, but after hearing the news of (re rè) Remi, he didn’t have the heart (qíng), Straight to the point, he said what (re rè) Remy told (love qíng), and emphasized that (re rè) Remy said in his words.

Just like Dharama’s reaction when he heard the news at first, the stupid groundhog on the phone went silent, and after a few minutes, the harsh male voice seemed to burst the phone.

“Daroma, do you know what you are talking about? Today is not April Fool’s Day, and I have never celebrated April Fool’s Day.”

“The Florentine T-bone steak made by a Chinese is better than ours. Listen to what you are saying. A piece of steak is judged according to the heat and ingredients. Why is the Florentine T-bone steak so popular among tourists? They call it the steak bible because of the special parts of the quinine and the oak used for roasting.”

“I always thought you were half smart, because you are the only chef who is inferior to me in Western steaks. Now, you are an absolute fool.”

Mariciello speaks very fast, it can be said to be like a river, but after all, he is a little old, and his qi is not as strong as when he was young, so he coughed twice in the middle, and summed up his words in Ask Dharama: How many dishes?

Compared to Dharama, the old man Mariserra has a much more grumpy temper. Although he is in his sixties or seventies, he can often be heard spraying the chef of the restaurant into doubt about life.

So before making the call, Dharama was very experienced in holding the phone far away, almost unable to hear what was being said over the phone. It took about ten minutes before Dharama put the phone close to her ear again.

“Although I have lost a few teeth, my ears are not deaf, so I don’t need to speak so loudly.” Dharama said.

“Really (re) what Remy said? You just said it.” Mariciello asked again.

Doroma said: “(Re) Remi thinks that the young chef named Yuan cooks a Florentine T-bone steak that is better than mine and yours. How many times have you heard that?”

“Twice,” Mariciello said.

Doroma said: “The cooked Florentine t-bone steak is better than mine and yours, and the cooked Florentine t-bone steak is better than mine and yours.”

“Is it at your house? I’ll be right over.” Mariciello hung up the phone.

The reason why Mariciello responded this way is because in terms of ingredients and materials, as he just said, Fiorentina steaks are all quinine beef, and T-bone steaks are quinine beef. The upper waist has a T-shaped vertebrae, and on both sides of the T-shaped vertical side, there are two fresh beef (meat ròu), one large and one small.

Quinine cattle are produced in the Tuscany region of Italy and are only exported to a very small area. Anyway, the export destination does not include Asia. Of course, for those who are interested, it is not difficult to import quinine cattle. After all, the protection of quinine cattle Not as exaggerated as Kobe beef (meat ròu).

But as a master specializing in cooking, from the beginning of the selection of cattle (meat ròu), and then slaughtering to transportation, it is all done with one-handed ((cāo)cāo). There are people who can beat him on ingredients.

Also, cooking Florentine T-bone steak needs to be grilled with charcoal, and this charcoal is preferably oak and olive wood, which is why Florentine steak is different from other steaks. , will use twenty-year-old oak from the Ardennes region. You must know that due to the development of the French wine industry, the oak in the Ardennes region has been rolled into wine barrels, so very little is produced every year, let alone sold.

As for the control of the heat, let alone.

In every way, Mariciello couldn’t think of where he would lose. It’s similar to playing mahjong Tianhu, so what to lose?

About more than 20 minutes later, I saw a lanky little old white man knocking on the door of Daloma’s house and opened the door. Looking at his appearance, let alone… he really looks like a groundhog.

“(Hot rè) Remy, I don’t believe in Dharama, please tell me again~IndoMTL.com~Mariciello asks straight to the point.

Daloma also hates seeing Mariciello. After all, the two are rivals and have been fighting each other. Who is the No.1 among Western steaks?

It’s the same again and again, (hot rè) Remy didn’t add anything to it, it’s still the same as what Daloma said, but this time it said that Mariciello found a loophole.

“No, old man, you’re wrong.” Mariciello said: “Florentine t-bone steak is never half-rare, because the best Florentine steak can never be more than three-rare.”

Although it doesn’t deal with groundhogs, Daloma still agrees with this point, saying: “Florentine T-bone steak only needs a layer of scorch on the outside. The more you eat the **** part, the more obvious it is. The layer is crispy and crispy, and the inner layer is tender and delicious, this is the most authentic.”

“So the waiter in that shop will ask how mature it is, which proves unprofessional. Besides, the chef of this shop, Yuan, really gave you a five-mature Florentine T-bone steak, which proves that he is not authentic.” Marichet Luo concluded.

“The analysis makes sense, but my tongue won’t lie.” (Rè) Remi spread her hands.

Actually, he is also very confused about this point. As an old friend of Dharama and Mari Roche, he will often take care of them to eat. Others have to queue, but he can go through the back door without queuing, so for the t-bone steak door Qing, he must also know that he can’t exceed five matures. In short, his five matures are just for fun. Strictly speaking, he never thought that he could bring them out of the chef’s shop.

The fact once again ruthlessly gave (hot rè) Remy this little old man a fat beating, five-mature Florentine T-bone steak is as delicious!

ps: Two changes suddenly, hehe.

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