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now I am craving some Italian food
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little italy is awful. Except for Torrisi, which is fantastic.
Well, I deglazed with the wine, then added the chicken stock and reduced by half. Strained three times, and added some butter to thicken. I wasn't planning on adding any cranberry juice or port, but as I said, it just tasted heavy and flat. What's the best way to brighten a sauce. Lemon juice?
Does grouse not give you much besides the breast? Kind of shocking to see a bright red stringy looking piece of meat like that. I've got an epic supermarket near my place now that specializes in all kinds of meats, especially game, and they've got all the weird birds that mgm likes to cook.
Did you soak yours in anything? I don't think the bird I had had been bled, because there was blood coming out everywhere, even after rinsing repeatedly. The milk was fuchsia colored the next morning.