Very entertaining video from Mary Risley at Tante Marie's Cooking School
I'd really have to agree, especially on the gravy craberries, and pinot noir.
Well, I like her "cookie dough" approach to creating a thickening agent for her gravy. If you must use flour it's a creative way to get the job done. However, she serves "chardonnay" ... ugh! Score 50
>>> she serves "chardonnay" ... ugh!<<<Todao, depends on the chard...
Gray, thanks for the post. Too many anal "cooks" around. Nice comic relief.
Well, the point that it depends on the chard. has merit. But, keep in mind, without the discriminating cook (I like that word better) we'd all be eating gruel with a side of bacon fat and enjoying it.
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