The Worst Food You'll Ever Eat Will

Seriously. I'm Not Very Bright, And It Takes A Lot For Me To Get A Concept - To Really Get A Concept. To Get It Enough That It Becomes Part Of Me. But When It Happens I Get Real Excited About It

I Looked For A Very Long Time, Knowing That It Had To Happen, But It Took Me A Long Time To Find Someone With The Same Background And Whatnot And I Finally Found Him

I Grill Almost All Of My Fish With The Skin On Because That Gives You Real Protection At Least On One Side. It's A Nice Barrier Against Super High Heat Which Tends To Make A Lot Of Fish To Turn Really Flaky. It's Very Easy To Overcook Fish On The Grill. But I Still Brush It With Oil Before I Start.

Butter Typically Melts Around, You Know, 90 Fahrenheit, As Opposed To About 20 Degrees Higher For Lard. So What That Means Is That When You're Working With It, The Lard Is Going To Stay More Solid, Which Is Great For Flakiness.

Cranberries Contain A Massive Amount Of Natural Pectins. They Will Gel All On Their Own, Which Is Why You Can Basically Make Cranberry Sauce Out Of Filling.