TNHarley
Diamond Member
- Sep 27, 2012
- 94,115
- 56,497
- 2,605
What do you use? I have even thought about sour cream.
For the second part: The reason I'm askin is because Sunday or Monday I'm making boudain meatballs air fried with a parmesean cheese crust. I plan on making a sweet dark cherry aioli to counter the heat and nuttiness from the meat but im stuck on the base. What do you think?
For the second part: The reason I'm askin is because Sunday or Monday I'm making boudain meatballs air fried with a parmesean cheese crust. I plan on making a sweet dark cherry aioli to counter the heat and nuttiness from the meat but im stuck on the base. What do you think?