What is Next?
Posted 20 September 2004 - 06:06 PM
"Remember that a very good sardine is always preferable to a not that good lobster."
- Ferran Adria on eGullet 12/16/2004.
Docsconz - Musings on Food and Life
Slow Food Saratoga Region - Co-Founder
Twitter - @docsconz
Posted 21 September 2004 - 01:39 AM
But, back to the question….I do have a few ideas fermenting, perhaps something about canning/preserving from my Tuscan garden. Or something about the regional cheeses
Italian Food Artisans