I was digging through an old hard drive looking for a tax document and I found a bunch of photos from 10 years ago when I worked in a butcher shop. We ran a monthly CSA program and all of the meat trim would go towards charcuterie and sausage.
So rewarding to make this stuff. Cutting into it after a 5 day prep/cooking process was the same feeling as opening a present.
Prosciutto Wrapped Chicken Liver Mousse with Honey’d Pistachios
This, but it’s also going to be a function of where I am. It’s definitely this if I’m in California, but if I’m in, say, Tennessee, I’m going to double check WTF they think they mean.
I don’t think I’ve seen a California style burrito outside the west coast. I mean the actual burrito. I’ve probably seen it listed on a menu somewhere.
You have to specifically order the California-style burrito. If you got to a Mexican place and order a carne asada burrito, for example, it won’t have fries unless you specify California-style.
Yeah, I can see that. Thanks to Chipotle, for a long time I thought Mission-style was just the standard default burrito you would expect if nothing else was specified. Best common burrito style, imo.
Even in SD, you would have to specify Cali-style if you wanted the fries, right? If you just order a burrito without saying that, I’d have assumed it would come without fries.