@ExcuseMyFly Cure, make sausage for the fall/winter. Build a fortified stock with bones, use in a caramel later. Pair sausage with persevered veg and a nice hearty starch of your choice.
If all you see on a “Chefs” IG page is:
-bell peppers
-lobster tails
-tail on medium shrimp
-scallions
-parsley
-crab legs
-grits
-asparagus
-aluminum pans
With food thats STACKED on top of everything and not PLATED on the plate, you should probably, not.