quote:Originally posted by MaxQ:
As for subjects...
Perfect bite thru chicken thighs (without meat glue)
I just don't understand why anyone would use meat glue, I know, some cooks think that skin needs scraped of fat....what did they teach you about fat at culinary school Chris?
Sorry for the thread jack Smokin'.
It is a long ways to go, so cost would be a big factor as is time of the year. I would love for someone to teach me how to work on my FEC, as if I needed a repair during a comp.