Pretty awesome (and very detailed) guest post over on Ruhlman's blog about roasting a suckling pig. It's all great, but I liked this nugget:
We plowed through about 150 pounds of charcoal over 8 hours for each pig, keeping a couple of chimneys full of fuel the entire day.Talk about a cooking project! Making cassoulet over the course of a couple of days suddenly doesn't feel so heroic.
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