Gator burger

At yankee boy, soft texture, v spicy, v salty, more filler than gator. M: for all I know I could be eating bread crumbs.

Roo: fine ly grained, a but gamey, overtones of liver, way overcooked.

Pulled pork. Corner of young bldg by the food ct

Vanilla java porter, good body, pours a decent but short lived head. caramel nose, vanilla/coffee flavors with a good dose of hops and slight malty finish.

carr's salt and pepper flatbread - hey remember when flatbread was the CRACKER OF ALL DESIRE a few years ago but then everyone realized that it kind of just tasted like matzoh except a lot more expensive?

this is like matzoh with cracked black pepper in it, good for moving cheese or pate into your mouth and adding some crunch but it still tastes basically like cardboard, there are so many other more flavorful cracker options out there that this just doesn't do it.

Alexian duck liver mousse with cognac - buttery smooth. Mild duck liver flavor, pronounced cognac notes gave a rich depth to flavor. duck liver, pork, mushrooms, spices, cognac. Simple, creamy, and decadent.

Note about company, very ethical, silliness of no foie gras policy, lower-impact packaging.

Potted Meat Food Project

Outline for series

1. Description of PMFP, how it's made? Describe the ingredients.

2. Head-to-head brand comparison

3. Armour recipes - test kitchen LOL

4. Other recipes from vintage sources if possible

Priano Veggie Lasagna

Mad amount of mozz on top
3 layers of pasta, not green spinach pasta as shown on box, regular stuff
good sauce
tastes much like spinach & onion
box is a bitch to open for heating
mozz appears to be the only cheese here
made in germany - do the germans know anything about laz they seem to be faking it here