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Thank goodness for the buffet. No other culinary innovation has let humans graze for food as God intended and filled our bellies as Satan demands.
But what is the best way to honour both entities? In other words, how can the diner make sure he or she extracts the most value from the bain maries and soup vats of the modern buffet? The Spinoff's resident buffet expert José Barbosa offers a foolproof method of approach. Just follow his easy, step-by-step checklist and they'll be rolling you home with a smile on your face.
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