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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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Posted: 14 January 2018 at 09:01 |
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Those look great, Murray - the duck bacon in particular looks like something I would love to try.
I recall someone did a duck prosciutto, once - another future project for me to wish I had time to do! |
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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that looks pretty much wonderful to me, Murray ~
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LiudwigXIX
Scullery Servant Joined: 06 August 2020 Location: Canada Status: Offline Points: 2 |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Welcome to our little corner of the culinary world, Owen.
You might want to head over to the Members Lounge forum, and tell us a little about yourself and your culinary interests. Meanwhile, don't hesitate to jump right in to existing discussions, or even start a few of your own.
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But we hae meat and we can eat
And sae the Lord be thanket |
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