• About Dante’s Inferno
  • Contact
  • Cooking Classes
  • Dessert Towers

dantes kitchen inferno

~ parties • instruction • dessert

dantes kitchen inferno

Category Archives: Dinner

Restaurant Review: Upstairs Bistro at the NY Wine and Culinary Center

10 Monday Jul 2017

Posted by danteskitcheninferno in Dinner, Food, Restaurant Review, The Finger Lakes

≈ 1 Comment

Tags

canandaigua restaurants, finger lakes, ny wine and culinary center, things to do in canandaigua, upstairs bistro, wine trail

Oh man. Just don’t. I know, I know, it’s insane but I have given this place 3 solid chances. To be completely honest, I have waited to write about this because I didn’t want it to be true. I was so excited to have a place like this in our backyard that I couldn’t deal with it’s sad, unsalted reality.

We first tried the Upstairs Bistro at the NY Wine & Culinary Center for a double date with some friends. I don’t think I was being unreasonable for having expectations of a place which calls itself “culinary center” and purports to be an institution of learning in said field; however, while our overall experience that evening was positive, I must say that the food was underwhelming and poorly executed. 

The location is wonderful. They are situated close to the lake with views from the window and a large patio. Outside there is a small garden containing a few NY specialties like grapes and apples. I do not care for the random art decor – I think they could do a better job rolling around in an identity as a wine country staple. On the up side, the interior of the bistro is all wood, the ceiling was not neglected (that is a pet peeve of mine), and the lighting was rather nice and soft. 

We began with drinks – I had a “absinthe minded” which was so good that I had another, so points for that. We then ordered a couple of appetizers to share, one of which was a shockingly flavorless chowder. No salt, no bacon flavor, just creamy starch in a cup. The second was a meat board which was not creative – I mean – it was sausage on a cutting board, but the German guy liked it. 

For the main course I ordered the duck which was oddly paired with spaghetti squash and a succotash. While it all tasted good on an individual basis, nothing did anything to compliment anything else. Also on the table where a pork chop with more of the same pickled cabbage from the sausage plate, a mushroomy steak and a brunch burger. I think the thing that struck me most about this meal was that each and every piece of meat on our table was cooked to the wrong temperature. Everything was overdone except for my duck, which could still be heard quacking above the chatter. Since there is nothing worse than sitting plateless at a table where everyone else is eating, I chose to eat around the raw center and keep up with my party. They did manage a crispy skin. 

I would give our server a solid A-. She moved quickly, understood the specials without reading from her book, recommended drinks and was generally very friendly. She lost points for not calling the cook out on the meat temps. 

This dinner was just good enough to make me want to go back and give it another try. Matt & I went back for our anniversary dinner a couple of months later and much to our disappointment, the menu had been severely cut. I wished for the same martini I’d had last time but it had been removed from the cocktail list so I tried another based on the server’s recommendation. This was so sweet I didn’t finish it and replaced it with a manhattan. Matt is always playing it safe with beer. 

We decided to go tapas style and split a few things. Beginning with the asparagus salad which was delivered without its cheese. No biggie, sent back and corrected. On another note, this salad which is covered in kalamata olive vinegarette could benefit from the addition of kalamata olives. 

But the menu…or rather the lack thereof. I’m sorry, but while you can’t really go wrong offering bacon mac & cheese, it is NOT a main course. Not. This menu was so small that it didn’t even have a chicken dish. Who doesn’t have a chicken dish? I never order chicken in restaurants but that’s besides the point. We continued with a flatbread pizza topped with mushrooms and a few arugula leaves which we both liked, but again I’d note – they did this well – yet there were only 2 flatbread choices on the menu. Why even bother with a flatbread “section?” We finished with the crab cakes which were delicious and actually mostly crab. 

Finally, on a day spent enjoying the weather with my mom and kids, we gave it one last lunch shot. I mentioned before we went, that the menu wasn’t great – but I was hoping inside of my heart that it had expanded once again with the spring. Nope. With literally one other table seated in the restaurant, our total space cadet server took for-e-ver and had zero knowledge of the food she was meant to be serving. 

After seating us and taking our drink order she stood chatting with the hostess rather than getting our drinks. After sitting there for 10 minutes my mom went and asked about her tea. She showed back up with an iced tea – like she had no memory of the hot tea order. She then disappeared for another 10 minutes before returning to take our food order – a split asparagus salad, a sandwich, a flatbread pizza & the bacon mac & cheese. We sat around wondering what took so long to make a salad when a different waitress arrived with all of our food, including the salad once again without cheese on it and this time made of spinach. Turns out that our waitress failed to mention that mom’s sandwich came with a salad, so now we have loads of salad. We examined the alleged bacon mac & cheese dish in front of my son which appeared to have no bacon and be rather small for $14. Waitress number 2 returned again to check on us and we asked where waitress number 1 had gone. She sent her back and we reviewed the mistakes on our table – a cheese-less salad that did not come out first and was made of spinach rather than arugula, a salad that we didn’t know we had coming, a flatbread with spinach rather than arugula on it, and a tiny $14 baconless mac & cheese. (Does someone in the kitchen not know what arugula is, believe that the patrons do not know what arugula is, or feel that it doesn’t warrant explaining that – we’re out of arugula would you mind if we used spinach instead?) This is a lot of mistakes, I said. She scampered off to the kitchen. Returning a few minutes later, she explained that “they” had made the kid menu mac & cheese, and she “didn’t get any answers” about the arugula. No, we will not be needing dessert and yes, please do remove that mac & cheese from the check. This experience took nearly 2 hours. Over the course of this 2 hour period, there were a grand total of 3 tables to be cared for. 

I will never return to this place again. I cannot imagine who is responsible for a restaurant like this – that would obviously never survive standing alone without the culinary center – but they should be fired. I couldn’t help but wonder if they were preparing our food in the actual cooking classes.  This Bistro must be the red-headed step child of the culinary center because one look at the tiny, boring menu will tell you that they don’t care about it. There was no seasonal innovation, no attention to detail, insufficient training and in general, given its surrounding resources, an absolute squandering of an opportunity to be amazing. Don’t be tempted by its name. Don’t blow your money here. For a meal you will not be disappointed in, make the drive to Livonia and go to Ember (I’ll write about that later). 

42.875608 -77.273424

Favorite Twice-Baked Potatoes

09 Thursday Mar 2017

Posted by danteskitcheninferno in Dinner, Food, ingredients

≈ Leave a comment

Tags

cheesey potatoes, potato side, potato skins, potatoes, St. Patrick's Day, twice baked

These are easily a favorite around here. They are not good for you, but yum. I always make way more than we need and they’re always gone, so if you’re looking for a new way to do potatoes this St. Patrick’s day, you won’t be disappointed with these. 

  • 5 lb bag of russet potatoes
  • 4 tbs butter
  • 1/2 c sour cream
  • 1/2 c heavy cream
  • Small red onion, minced
  • 8 oz block of sharp cheddar, shredded
  • 1 lb bacon, cooked & chopped into bits
  • 3 tbs fresh parsley, chopped
  • Salt & pepper

Turn your oven up to 400. Wash the potatoes and use a fork to poke holes in each one several times. Place them directly on your oven rack and bake them until they’re soft – about an hour. Remove the hot potatoes from the oven with an oven mit and allow them to cool on a rack or cutting board until they are cool enough to hold with your bare hands.

Cut each potato in half lengthwise, and scoop the flesh being careful not to rip the skins. Put the potato flesh into a large standing mixer bowl. Set aside half of the cheese and half of the bacon bits, then mix everything else with the potatoes, taste it and add salt & pepper. Don’t let the idea of mashed potatoes get into your head – the mixture should be very thick or it will all melt out of the potato skins when you bake again. 

Scoop the potato mixture back into the empty skins and arrange them in a baking dish or cookie tray. Return the potatoes to the oven just until the filling starts to brown, about 15 minutes. Take them out again and put the rest of the bacon bits and then the cheese on top. Return them to the oven and bake them until the cheese is melty and slightly browning. 

A couple of notes: I hate pre-shredded cheese. It’s covered in starch to keep it from sticking together in the package and it changes the texture of everything. If you’re rather buy shredded cheese, whatever, no big deal. Also, these can be made a day or two ahead of time and refrigerated, you just have to bake a little longer to bring them up to temp. Also, also, I like to wrap them individually and freeze them for an easy side on another day. 

Enjoy!

Restaurant Review: The Three Legged Pig

08 Wednesday Feb 2017

Posted by danteskitcheninferno in Dinner, Food, Restaurant Review, The Finger Lakes, Uncategorized

≈ Leave a comment

Tags

bbq, conesus lake, Dinner, finger lakes, food, lakeville ny, Restaurant Review, ribs, the three legged pig

The lucky first culinary blog of the Western Finger Lakes region goes to The Three Legged Pig in Lakeville – for BBQ and beer. Why a pig with only 3 legs you ask? This place is super chill. Kind of a cross between a juke joint and a gas station pit stop, you can walk in and pick your own table, bring kids and get a quick delicious meal without any fuss. Unfortunately it was also chilly, I was cold and I noticed that several people kept their coats on. That wouldn’t stop me from going back though; it’s a great value.

 The servers were quick and accommodating – they shared all of the work so we met them both. The food was really well done. We tried the redneck egg rolls which were slightly larger than a typical egg roll and stuffed with veggies and smoky pork. They served this with a sweet/spicy dip. I really liked these. They kinda trick you because you can’t help but expect the taste of a Chinese egg roll but then you get the smoke. A combo meal in addition was more than enough food for 2.5 people. The #4 that we ordered included ribs, pulled pork, jalapeño corn bread, sweet potato fries and an extra side of coleslaw – all delicious. Ribs were nice & charred, the pulled pork was tender and vinegary. The corn bread was slightly undercooked and not particularly spicy but was still good. 

The fries were hot and crispy on the outside, soft on the inside and the slaw was fresh and crunchy and not soggy at all. King was a big fan, he pounded his dinner. 

The Three Legged Pig leaves a few different kinds of house BBQ sauces on the table – all of which are good if you like it sweet. A regular house BBQ, a mustard sauce and a spicy sauce. The only down side to this place is that they were all too sweet for me, even with the vinegar on the pork. However, don’t let that keep you from making a stop here. We had a great dinner plus a whole leftover meal to bring home for around $30.00. Next time you’re trucking down the 390 past Conesus lake, make a quick stop here or order their catering for your lake picnic. 

42.836784 -77.704937

Restaurant Review: ButaPub

16 Tuesday Feb 2016

Posted by danteskitcheninferno in Dinner, Food, Restaurant Review, Uncategorized

≈ Leave a comment

Tags

Asian Food, Asian Fusion, Buta Pub, Cocktails, fried rice balls, German House, Restaurants in Rochester, Southwedge Restaurant

Wow, I’m just really disappointed.  All of the other reviews that I read said such nice things about this place, and I was really excited to visit, but my experience was really not that interesting.  If you’ve been in the basement of the German House before, you may agree that it’s really not a great venue for a restaurant.  Some good photojournalism made me believe they had really spruced the place up, but there really weren’t very many changes to this space.

Beginning with my first contact, calling for a reservation, the gentleman who answered the phone just about laughed at me when I asked to reserve a table.  Not knowing exactly how casual the place was, I thought I was being totally reasonable by reserving a table at 7:15 for a Friday night.  Apparently, he had no expectations of packing the place out, and informed me that they only took reservations in half hour increments, but if I wanted to show up at 7:15 it would be totally fine.

Next, parking, difficult.  There really isn’t that much room here.  This is to be expected in the city, and I have no problem with it, I’m just letting you know.

IMG_1339The lighting is horrid.  We sat in a booth along the wall.  The can lights from the previous establishments are still in place and they are just so bad (actually, there are very few notable changes). They are all in the center of the room; so there is no lighting whatsoever over the booths that line the walls, which casts a huge shadow if you’re at a booth, and causes the place to look like exactly what it is – a poorly lit basement.  At the same time, if you’re sitting in the middle of the room at a table, it’s very bright.  I also have a very serious aversion to drop ceiling tiles.  I don’t understand why we should stop considering aesthetics once we reach the tops of walls.  In addition, while there was no music, there was a concert going on upstairs in the German House; so it was still quite loud in an indistinguishable base sort of way.  This might be at the core of the problem with each attempt at this basement business over the years.  It’s really just not a good place for a restaurant when that large of a distraction is taking place during the times when you are supposed to be doing the most business.  I realize that many people will not be bothered by this, but if you are a stickler for atmosphere, this is not the place for you.

IMG_1330I ordered a cocktail which was called “the thistle.”  I cannot complain at all about the size of this drink or the amount of alcohol it contained.  It wasn’t as complex as the ingredient list led me to believe it would be, but I suspect this might have been due to the small and quick melting type of ice cubes used.

IMG_1334On to the dishes.  We ordered a few things, starting with the pork belly steam buns which sounded so nice, but in reality were almost completely devoid of flavor.  The combination of the soft steamed bun, lightly cooked fatty pork and mayo made for a mushy texture throughout.  The “togarashi mayo” was the most interesting element of these mini sandwiches.  IMG_1333You can see that the presentation leaves something to be desired as well (the lighting makes it worse).  Next came the fried rice balls with similar results.  The equally exciting list of ingredients including kim chi, cheese, spicy pork and garlic mayo left me feeling cheated.  I will give them that they were fried perfectly.  The texture was lovely, the appearance, the crunch was wonderful.  The complete lack of flavor once you bit into them caused us to almost not believe our taste buds. We kinda look at each other and ask “really, that’s it?”  We then ordered some chicken wings on the IMG_1338recommendation of our server.  They were good.  They were crunchy on the outside, tender on the inside and the sauce was decent (we tried a couple kinds and both were pretty good – very sweet but not really spicy), unfortunately they didn’t wow me, and by this time we were asking ourselves why we should spend any more money there, which is when we left to go have another drink elsewhere.

The service was very good.  Our waitress was polite, prompt and attentive.  The bartender was quick as well, but sadly, we dropped over $60 on a pretty unfortunate atmosphere and food that did little more than fill us up.  Sooooo, I’m sad to say that we probably won’t be back here.

I rate my food experience:
Buda Pub rating

 

 

Restaurant Review – OX & STONE

19 Tuesday Jan 2016

Posted by danteskitcheninferno in Dinner, Food, Restaurant Review, Uncategorized

≈ 2 Comments

Tags

Bamba Bistro, Cocktails, East End Restaurants, food, Latin Food, Mole, Ox & Stone, poutine, Rochester NY Restaurant, Rochester Restaurants, Spanish Food, tacos

Last week I went to the Ox & Stone for a birthday dinner with some girlfriends.  Previously the Rio Bamba and then the Bamba Bistro, I was a little disappointed to lose the Bamba at first.  But I love tapas and I hoped to become equally attached to this new edition restaurant – we were not disappointed.  It was a Saturday night, we had made a reservation and were seated right away.  There are only a few obvious changes to the decor, the lighting is nice, and the atmosphere is generally pleasant.

IMG_1262We ordered drinks first – wine and beer all around and a craft cocktail to taste.  We chose what we thought was the most bad-ass one on the menu:  the Spanish Harlem.  Let me preface this by saying that these lovely ladies enjoy whiskey of all kinds and generally drink it neat, so the issue here is not toughness.  We thought – rIMG_1263ye, mezcal, vermouth, lemon – awesome, what could possibly go wrong?  Unfortunately only 2 of 5 liked it enough to have more than one sip and 0 of 5 would order this again.  The words “cleaner,” “gasoline,” and “bacon” were used.  I was happy with my malbec, but there are plenty of other options.

On to the food, which we ordered a lot of.  We started with the warm spiced olives, sizzling shrimp and chef’s board.  Yum, yum and yum.  The interesting choice of cilantro on warm olives turns out to be brilliant.  Each bite tasted fresh and pleasantly surprising.  The shrimp was cooked perfectly.  It was tender, not overdone or chewy at all, and despite being basically an olive oil confit, did not seem greasy (in fact I kept dipping my bread in the shrimp flavored oil).  I forgot to ask what kind of olive oil they used.  The chef’s board was beautifully arranged and included a lovely variety of cured meats, cheeses and vegetables with toasted bread.  And finally – the Spanish poutine?  Yes, I couldn’t resist trying.  A hearty mix of potatoes, chorizo and queso fresco served in a mini cast iron skillet, I wanted to crack and egg over it and call it breakfast.  It was yummy, but I wouldn’t call it poutine.

IMG_1266  IMG_1264  IMG_1268

Round 2 included the fish tacos, which were underwhelming.  The “Rio Gulf Sauce” was very nice, but was also the strongest flavor on the dish. The hand made tortillas had a nice texture, but left a strange, sort of processed aftertaste.  The Mole on the other hand, was delicious.  The chicken still had its own flavor even though it was swimming in dark, rich, molasses flavored sauce.

IMG_1267Our suspender-wearing server was knowledgeable, polite, prompt and sufficiently indulgent of 5 women more interested in talking that focusing on the menu.  All of the food plus 6 drinks ended up costing us each a little under $38 plus tip, which I thought was very reasonable for the experience we had.  I will not order another Spanish Harlem, but I will go back.

Cheers, Ox & Stone.

Greek Orecchiette

24 Monday Aug 2015

Posted by danteskitcheninferno in Dinner, Food, ingredients, olive oil, recipie

≈ Leave a comment

Tags

easy recipie, extra virgin, greek pasta, orecchiette

One of the things I love about pasta is that you can make a pasta dish out of pretty much any other dish’s ingredients.  This is a common set of Mediterranean ingredients that began as salad and turned into pizza, calzones, roasted chicken toppings and more.  I like the orecchiette because their center depression is a great spot for the vegetables to get stuck, giving you flavor and texture in every bite.

IMG_6333This is a fast and easy family fav:

3 cloves garlic, minced
1 medium onion, diced
1 large tomato, diced
1/2ish cup sun dried tomatoes, chopped small
6ish oz. fresh baby spinach, chopped coarse
2/3ish cup kalamata olives, chopped coarse
8ish oz. crumbled feta cheese
1 lb. orecchiette
a good quality extra virgin olive oil
crushed red pepper to taste
salt & pepper

Put your water on to boil with a little olive oil in it to keep the noodles from sticking together.  While its heating up, add 2 tbs. of olive oil to a large skillet.  Even though you’re sauteing, resist the temptation to jack the heat up!  You don’t want the oil to smoke, and its just not necessary to cook this.  Start with medium heat and add the garlic, onion, sun dried tomatoes, salt & pepper, crushed red pepper.  Careful with the crushed red – it will be more spicy because you’re putting it in the oil at the beginning than it is when you sprinkle it over something at the end.

Once your onions are translucent, add the fresh tomato, stir a few times to help it start to break down and then add the spinach.   Once the spinach is wilted, add the olives.

Cook for just a couple of minutes until everything is hot.  Then turn off the heat and toss in the feta.  By now your pasta should be done and you can toss everything together.

Now that nothing is exposed to heat, add another several tbs. of olive oil to coat or just drizzle it over your dish.  This way you get to actually taste the flavor of the oil, and receive the health benefits that tend to get lost during cooking.

Enjoy!

A Study in Olive Oil: Part 1, the simplest ingredients

26 Friday Jun 2015

Posted by danteskitcheninferno in Dinner, Food, recipie

≈ Leave a comment

Tags

cheap dinner, easy recipie, Mediteranean cuisine, olive oil, spaghetti

Lately I’ve been studying all things olive oil.  I was thinking of all the beautiful ingredients involved in Italian cuisine, and had the random thought that I didn’t just want to make tasty Mediterranean food, but I wanted to really know it.  I thought of how delicious the simplest food is when its done really really well.  There is nothing like the combination of a crusty bread, fresh mozzarella (and I do not mean the mass produced kind you buy at Wegmans), basil and tomatoes with a little olive oil drizzled on top.  Its different when the tomatoes are grown on the slope of a volcano.  In the town of Tropea, I had an onion that was so amazingly delicious that I sat happily dipping it in the oil & vinegar on my plate munching on the slices as if they were something else like carrots or red pepper spears.  Its amazing to me that food is bred to make it look a certain way on the supermarket shelf, rather than taste the most flavorful way.  I want to get back to the way things taste, at their most fundamental level.  Olive oil seems the best place to start – and if not, at least its the most romantic place to start.

Cracked Pepper Spaghetti

I’ll go into more detail on my olive oil education later.  Tonight I want to share a quick recipe, or rather, a basis for whatever recipe you want it to become.  In Italy, when its late, and you’re tired and you have nothing in the house, this (or some variation of this) is what you throw together. Basically its infused olive oil – so simple, yet surprisingly satisfying.

IMG_5879 IMG_5882 IMG_5888 IMG_5883 IMG_5889 IMG_5894

1/2 – 3/4 c  minced flat leaf parsley
5 – 6 minced garlic cloves
1/2 ish tsp. crushed red pepper
salt & cracked pepper to taste
1/2 – 3/4 c  good quality olive oil
1 lb. spaghetti
some people add anchovies.  not me, but feel free.

IMG_5901Put your water on to boil first, this doesn’t take very long.

Heat the oil in a skillet, and keep the heat on the low – medium side.  You want to avoid bringing the oil temperature too high – you’ll lose the flavor and the health benefits if it starts to smoke.

Toss your spices in the oil and let them simmer in the oil for a few minutes. When the parsley starts to turn from bright to dark green, and you can smell everything in the air its done.

IMG_5915Toss it all with your spaghetti and sprinkle with some nice salty Parmesan or Romano.  Its like the adult version of the butter and cheese noodles that picky kids demand.  Enjoy.

Restaurant Review: ORBS

23 Tuesday Jun 2015

Posted by danteskitcheninferno in Dinner, Food, Restaurant Review

≈ Leave a comment

Tags

Cocktails, fish fry, meatballs, orbs, Rochester Restaurants, southwedge

Orbs.  A restaurant that whimsically relates everything to balls.  okay, okay.  We decided to go see what everyone was talking about.  Orbs is a small place on South Ave. in the wedge.  They have uninteresting outdoor seating, but since outdoor seating in Rochester is at a premium, I’ll just mark it down as an option for next time I’m wishing for it.  We sat inside to get the full effect.

insideThe first thing that I noticed is the front of house staff – females apx. 26-33 years of age, resplendent in facial piercings and Urban Outfitter apparel. No male staff other than the one fellow who seemed to be in charge which gave me a sort of Charlie’s Angels impression.  Of course that may not be the usual.  I would like to clarify that this is just an observation, I’m not finding fault.  The floor is small, but the atmosphere is pleasant – not super loud, but not so quiet you could hear the next table over.  The lighting was great – hanging lights over the bar and some house lights, but the amount of natural light from the large curtain window overlooking the street is what does it.

After a comprehensive explanation on drink specials, balls and dinner specials from our server we settled on some old favorites.  They did have an interesting list of beer cocktails available that we did not try this time, opting instead for the reliable local Rohrbach’s Scotch Ale.

ballsFor this outing, we decided to order together and share everything.  We started with the “Bits and Pieces,” it being a meatball themed restaurant and all.  This is an appetizer plate of Buffalo chicken meatballs with blue cheese, beef meatballs with Asian style BBQ and pickles, and Falafel with tahini and kale chimichurri – back to that in a second.  The falafel were nice on the outside, but on the mushy side within.  The other meatballs were good, the sauces were nice.  I wasn’t wowed, but they were good. Back to the kale chimichurri – best thing on the plate. This unassuming compliment is outstanding – really brightened up the whole plate and could completely hold its own in a larger role on a main dish.  Yum.

We followed this with the beet salad which was good – arugula is delicious and underutilized in my opinion and the yogurt was a nice change.

menuAs charming as the whole ball idea is, having already consumed several meatballs for an appetizer we tested the often tried, but rarely well executed Friday fish fry.  This is one of the better fish fries I’ve had.  They have the batter nailed – its just the right thickness, crunchy, golden, it doesn’t fall apart.  The fish was a smidgen overcooked for Matt’s taste, but perfect for mine. French fries – average, expectations met french fries. Fennel slaw – interesting, different.  I’m often disappointed in fish fries because you can taste that the fryer oil is old.  This was very good, I’d buy it again.

Our lovely server did a fine job.  She made sure to ask if we’d ever dined there before and gave us the low-down for our first dinner, relayed all of the specials and was prompt and courteous all evening.  The restaurant was appropriately staffed so it seemed that everyone was getting the right amount of service.  The survey we were issued with our check is a clever way to keep your staff accountable – I hope they’re also willing to survey the satisfaction of employees on occasion.  Issuing the one without the other is like saying the beatings will continue until morale improves.

Reasonably priced.  we spent $45 on 2 drinks, an appetizer, salad and entree.

I think the thing that impressed me about this place is that they didn’t mess anything up.  Every time I go to a restaurant I can easily find something – usually multiple things to find fault with.  …and while this is not Michelin star type food, everything was good, everything was hot, the prices are reasonable and the service was good.  I would bring guests here, and I’ll definitely be back next time I’m wishing for a fish fry.

G Buttonthumbs up botton    greater than button    scales button

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 94 other followers

Follow dantes kitchen inferno on WordPress.com

Create a free website or blog at WordPress.com.

Cancel
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy