Believe Me, A Grain Is A Terrible

My College Degree Was In Theater. But The Real Reason, If I Have Any Success In That Milieu, So To Speak, Is Because I Spent A Lot Of Years Directing, I Spent A Lot Of Years Behind The Camera

Enough People Have Now Mentioned Bill Nye The Science Guy To Me That I Now Desperately Avoid It All Costs.

No Matter How Much Creativity Goes Into It, Cooking Is An Art. Or Perhaps I Should Say A Craft. It Abides By Absolute Rules, Physics, Chemistry, Etc. And That Means That Unless You Understand The Science You Cannot Reach The Art. We're Not Talking About Painting Here. Cooking's More Like Engineering. I Happen To Think That There Is Great Beauty In Great Engineering.

I Am Firmly In The Lard Camp. It Must Be What We Call Leaf Lard, Which Is A Specific Kind Of Lard That Resides Around Certain Internal Organs In The Pig.

What Happens Is That In Each Clump You've Got The Gelatinization Of Starches, Which Happens Very Quickly At The Surface Of The Clump And It Kind Of Forms A Protective Skin Around This Dry Hunk Of Flour.