tag:blogger.com,1999:blog-5492055.post9018699476358072150..comments2008-05-15T16:49:24.665-05:00Davehttp://www.blogger.com/profile/14363867140919109904noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5492055.post-78507742194541645192008-05-15T16:49:00.000-05:002008-05-15T16:49:00.000-05:00Yep, I started blogging about month after I got the book. Good times.machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.comtag:blogger.com,1999:blog-5492055.post-9239966034286460812008-05-12T13:29:00.000-05:002008-05-12T13:29:00.000-05:00Welcome to the dark side-I can say with certainty that your life won't be the same as sausage formulations drift through you mind at all times of the day and night. Don't forget the confit section-the duck confit is incrediable. Get the duck legs at CAM, rendered duck fat at the game place in the north market (pretty cheap too, $5 for a pound).Andrewhttp://www.blogger.com/profile/03286748406979546523noreply@blogger.comtag:blogger.com,1999:blog-5492055.post-91220530375709357142008-05-11T20:08:00.000-05:002008-05-11T20:08:00.000-05:00I agree. This book is on my shelf.Chilebrownhttp://www.blogger.com/profile/02321501332367002893noreply@blogger.com