Originally Posted by caseydog
Well, I went and bought Ruhlman's book (Anthony Bourdain refers to him by his last name), and the description was fantastic -- with illustrations.
So, I'm going to go with that. I don't think there is any one definitive answer to "what is authentic tasso?"
As a bonus, there are many other things in that book that I would like to try.
Thanks for all the advice.
I have Rhulmans book, I enjoy it and refer back to it often... (kindle version has the bonus of being on my kindle computer and online but lack the battle scars of most of our cookbooks)
Looking forward to seeing the results and progress notes!