I don’t want to get bogged down in the details, but sometime Friday we’ll be posting our annual Thanksgiving cranberry sauce recipe. One hint, and possible spoiler, I really think you’ll go nuts for this. Stay tuned!
Photo courtesy of USDA |
All recipes written by Gordon Ramsay
I don’t want to get bogged down in the details, but sometime Friday we’ll be posting our annual Thanksgiving cranberry sauce recipe. One hint, and possible spoiler, I really think you’ll go nuts for this. Stay tuned!
Photo courtesy of USDA |
I love deviled eggs, and have probably had fifty different versions over the years, but these crab-stuffed beauties may be my favorite. The sweet crab is a perfect compliment to the spicy eggs, but above and beyond the delicious flavors, these just look extra special. Okay, that’s enough about the recipe…now, on to more important matters.
While most had no issues, a small but vocal group claimed the recipe didn’t work at all. Some went so far as to say the video was a hoax, as if the egg industry had gotten to me, and convinced me to trick my viewers into wasting eggs to increase sales. I’ll admit, it is a brilliant plan, but it’s not true.
You would think the vast majority of the visitors to this
blog would be fine with me posting a new holiday cranberry sauce every
year, but apparently that’s not the case.
After posting the tease picture for
this lovely ginger, pear, cranberry sauce, I received a bunch of comments and
emails with the same basic message, “please don’t, you’re confusing us.”
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