(Courtesy: Mike Pardus of the Culinary Inst. of America.)
Monday, November 3, 2008
Butchering a Chicken
Time to move this blog back to its omnivorous roots. Some basic knife skills for leaner times.
(Courtesy: Mike Pardus of the Culinary Inst. of America.)
(Courtesy: Mike Pardus of the Culinary Inst. of America.)
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1 comment:
More meat!
I know, I know; "vegetarian by habit not ideal."
Still, more meat!
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