Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
2 hours ago, Kim Shook said:You know, you could always try making it. This recipe doesn't look too difficult and the ingredients look right.
@Shelby, I'm with Kim. I love the fearlessness with which you've tackled other things, even those you've never tried. I bet you could come up with a killer venison version or something like this
1 hour ago, Kim Shook said:You know, you could always try making it. This recipe doesn't look too difficult and the ingredients look right.
@Shelby, I'm with Kim. I love the fearlessness with which you've tackled other things, even those you've never tried. I bet you could come up with a killer venison version.
