Quote:
Originally posted by hot_pastrami
I then had to get our my secret decoder ring to translate the recipe to plainspeak, and fill in a few gaps (the recipe was written for someone who'd made it before, and just needed occasional reminding). But now it's complete, tested, and adjusted to non-restaurant quantities. Hot damn!
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Some important things were left out. Make sure the cooking containers are well seasoned cast-iron and the utensils are well used wood.
And what's this human sized serving nonsense? The appropriate description would be:
"6 sissy/yankee sized servings or 4 proper southern sized servings."