456169 Thu Nov 01 03:55:43 -0700 2007 2 33 Food Media and News 0 3085237 I was intrigued by the article on NewOrleans chef, John Besh and watched his video for Pork Grillades and Grits, which looked phenomenal...then i went to check out the actual recipe which was so off from the video it was scary...instead of using an "Reasonable" amout of fat, as Besh did in the video, the recipe calls a total of 4 CUPS OF FAT....come on! ....i'm curious if anyone else has seen the video and compared it to the recipe. http://www.nytimes.com/2007/10/31/dining/31besh.html?ref=dining Thu Nov 01 03:55:43 -0700 2007 18608 sixelagogo 1 3085247 The recipe I read (unless I missed something) called for 2 cups of canola and one cup of butter or chicken fat. While I can see that much fat being called for in a rich roux, using 2 CUPS of canola oil to brown pork seems insane. I wonder if it's a typo? Thu Nov 01 04:10:01 -0700 2007 3085237 119816 MysticYoYo 2 3087029 right?! i thought it was just me.... Thu Nov 01 13:58:50 -0700 2007 3085247 18608 sixelagogo