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Bacon Vinegarette Anyone?
Bacchus
Posts: 6,019
Comments
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I'll be darn. Very interesting.
Tim -
Bacchus, I think I will dispense with the candle making part and just use the bacon fat from the lardon preparation for my warm bacon vinegarette over the classic French salad of frisee, lardons, and a poached egg! If you make the candle show us pics!
http://www.starchefs.com/features/bistro_night/html/salad_poached_egg_g_hamersley.shtml -
LOL, no Rebecca I don't think so. I will stick with the traditional methodology as well.
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Looks as if you're suppressing your 'inner Martha'
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You promised not to tell anyone about that. :P
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