Lumps Are Caused By One Thing And

You Need To Either Create A Slurry In A Cold Liquid, Which Also Works With Cornstarch, Or You've Got To Do Your Gravy In A Very Wide Pan And Kind Of Scatter The Flour Over The Top And Then Very Quickly Whisk It In.

I Only Really Fake It Anymore With Sommeliers Who Are Being Really Snotty To Me And I Don't Want To Take Their Grief And So I Try To Do Something To Kind Of Throw Them Off Or Put Them On The Defensive, Even If I Don't Know What I'm Talking About

I Am Firmly In The Lard Camp. It Must Be What We Call Leaf Lard, Which Is A Specific Kind Of Lard That Resides Around Certain Internal Organs In The Pig.

Recipe Writers Hate To Write About Heat. They Despise It. Because There Aren't Proper Words For Communicating What Should Be Done With It.

A Home Cook Who Relies Too Much On A Recipe Is Sort Of Like A Pilot Who Reads The Plane's Instruction Manual While Flying.