After working at the FCI since 2006, I finally took my first culinary class this week; Knife Skills, Deboning and Filleting. I can jardinière, macédoine and émincer like nobody’s business, though, the cocotte is another story.
You may be asking what this has to do with a beverage blog. More professional looking drink garnishes and tastier meals to pair with wine are two things that come to mind.
To be perfectly honest, when I heard we were trussing chickens, a certain Fox newscaster came to mind and gave me an excuse (albeit imperfect) to post this video clip on my site.
3 responses to “Keep trussing that chicken”
You be careful in that kitchen. I remember what used to go on in Bernie Murrays kitchen!
looking good girl!! xo.
This is simply just awesome, I was that surprised to find my answer here after a long time searching, now I wanted to thanks the admin…