That was such a nice meeting, thank you all of you for upgrading my membership to that of a chef. Next time I'll make sure I wear the toque, and I won't mind if Dave-P wants wearing one too
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I also want to remind you of the idea to make liver pate, as Chu explained hereafter on the forum on Oct. 2012. Then we can spread it on the dehydrated red meat crackers, -I swear it't fit for the most demanding gourmets!- . As these follow the same protocol as the dehydrated meat we`ve been discussing yesterday, and seeing all the benefits of the liver btw, I thought it might well be the next natural step in our twilight kitchen zone. What do you think?