Quote:
Adam Huss wrote:
I don't know where my head's at, but when you said 'fond' all I could think of was the little bits of fat and meat stuck to the bottom of my Dutch Oven when I'm searing been neck for boeuf bourguignon.
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Adam,
You have got to come join Rolf and I for practice and post-keiko recovery and discussion. I can appreciate your mind.