>>17513810what, is it well known? i saw it in some italian recipe for bolonayse last year and it really made a big difference, the sauce was much sweeter.
you try? i've been eating lots of green onion recently but it's been too easy to chew in small pieces, i need it to be in long thin stringy pieces so it both doesn't taste like anything and is hard to chew
another amazing gook culinary innovation. making the croissaint look like a burnt turd looks so much more appetizing
https://www.youtube.com/watch?v=53zD6i5zGc8 