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Old 04-16-2013, 01:39 PM   #13
On the road to being a farker
Join Date: 04-05-13
Location: Little Rock, AR

I love that book. You can use the smothered rabbit recipe on any rich red meat and it is awesome.

What I really love, though, is that he doesn't eff around with margarine. That dude loves him some unsalted butter!

I like his method for making a roux.... hot hot hot oil... not hours standing around the kitchen babysitting a cast iron skillet.

Great book.
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