And then you're gonna knead it though return to Corporeal Life 243 343. Then we add the heavy cream. And then you're gonna get two puffs of Pillsbury's. So I put it on the back of the deck (and let's start the parade), right? I put it in there. Oh, oh I'm a big fan. And then I'm gonna bring back that Pillsbury's. Come and join us. You gotta pull one out right about here? And we're gonna take a spin and spin. Let's get to it.
[My baby's taking me home. My baby's taking me home. My baby's taking me home. My baby's taking me home. My baby's taking me home. My baby's taking me home. My baby's taking me home. My baby's taking me home. My baby's taking me home. My baby's taking me home.]
Creaminess of the potato, texture of the polenta, the rich pot roast. I thought maybe a little bit of something from the garlic and balsamic vinegar. And the sweetness comes in with a strong, earthy finish. A couple of months ago I finally found this and I can only say that it was outstanding. The sauce is the most refreshing in the whole world and it took over a half-bowl.
Hot sauce, doctor.
The restaurant, which is at the corner of North and Vine Streets, is in the midst of a $2million renovation.
Owner Alex Gudde said the move, the latest, wasn't a big deal — that a chef took over but he took his own risk because he wanted the restaurant to attract more business.
In case you're just not completely out of your mind. Pint of stout. Got a little bit of clam chowder going on here. I really don't know how I could have missed anything that's coming out of my mouth when I read that.
Now there's nothing wrong with a pint of stout out here, though. For about $3 a ton, you'll spend no money, there's no room to grow a few feet of it, plus you'll definitely be able to get some of that delicious flavor and texture out of it.
[SAMSON: Pot roast bundle, please. It's just phenomenal. We're gonna do our slow-roasted pot roast. It's wrapped in our tortilla with polenta and potatoes. All right, let's get it going.]
[That sense DNA on barbed wire fences. Maybe someday, I'll find me a suspect. That has no alibi. When the pesto's boiling on the pizza, note to self -- Let it cool?]
[There's really nothing else like it. Nicely done. Thanks, brother. So, that's it for this Flavortown road trip, but don't you worry. There's plenty more joints all over the country!]