[Sca-cooks] recommendations for fat
Kathleen A Roberts
karobert at unm.edu
Tue May 22 14:41:31 PDT 2007
well, isn't that an open invitation...
we have siege cooking (YEA!) at grand outlandish again
this year, and we are allowed to bring one liquid, one
staple and one fat.
i am pretty set on the staple and the liquid, but i am
waffling on the fat... do you think i can make a good case
for cheese being a fat? how about bacon?
any esoteric fats roaming around out there? if you can't
experiment on judges, who CAN you experiment on?
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