Thursday, October 25, 2007
“I had entered a similar dish in the Shreveport Classic and won a silver. So I tweaked it. I did a butternut squash buckshot pasta (of toasted couscous) but it was all too sweet. So this time I did a smoked gouda buckshot pasta, kind of mellowed it out and made the sweetness (of the duck dish) taste better. Another thing the judges really liked was that I used the skin to make duck cracklings. They give you points if you use the whole product. (In fact, at certain certified cooking competitions they check your trashcans to make sure you used everything properly.)”
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