Your Patience Will Be Rewarded.

I'm Just Sitting Around Thinking About Turkey.

Butter Typically Melts Around, You Know, 90 Fahrenheit, As Opposed To About 20 Degrees Higher For Lard. So What That Means Is That When You're Working With It, The Lard Is Going To Stay More Solid, Which Is Great For Flakiness.

What Tends To Happen Is That People Will Go - They've Got Hot Broth, You Know, They've Added Some Liquid To Their Drippings, They've Brought That Up To Heat. And Then They Try To Add In A Big Clump Of Just Kind Of A Handful Of Flour, And Of Course, It Turns Into Library Paste.

I Love Poking Fun At Myself. I Have A Rather Mean Sense Of Humor.

A Lot Of Food Shows Need Only To Tempt. Some Food Shows Only Need To Inspire, To Empower. And There Are A Lot Of Shows That Do That.