There Are No Bad Foods, Only Bad

I'm A Filmmaker Who Decided To Go To Culinary School. All I Picked Up Was The Fact If I Didn't Understand What Was Going On With Every Single Ingredient, I Could Be Qualifying For, Like, The Lunch Food Job At My Daughter's School.

I Do Like Artfully Breaking Rules.

Stuffing Is Evil. Stuffing Adds Mass, So It Slows The Cooking. That's Evil Because The Longer The Bird Cooks, The Drier It Will Be.

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 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.