Some thoughtful and well-reasoned advice that came free of charge with our cheese yesterday...
On Turducken: I made one of those for a customer one time and all I got was a thanks. Anyway I'm not sure what the hype is all about, I mean the mushy duck in the center with all that fat... I'm not trying to be gross but if you think about, it anything with the first four letters T-U-R... well it can't be all that good.
Other observations: Robiola and a paso robles syrah/petit verdot/malbec blend is like matches and gasoline...
and in spite of any ill-will I may have implied to have for duck fat, potatoes roasted in it are BOSS.
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