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I'm imagining that not many chefs have mise like this in their kitchen. Black mole prep
12 Aug 2011 06:45

I'm imagining that not many chefs have mise like this in their kitchen. Black mole prep 



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Rick Bayless

Chicago

Chef/Owner of Frontera Grill, Cookbook Author, Host of Mexico-One Plate at a Time

web www.rickbayless.com

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These Snug Haven heirlooms that we're chopping for salsa are incredibly aromatic. How I love summer! I'm imagining that not many chefs have mise like this in their kitchen. Black mole prep Suckling pig hams coming out of their 12-hour smoke
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