Ever wonder why Brunswick Stew calls for so much Worcestershire and Tabasco? Well, the tasty Southern meal was originally created with ingredients that would help mask the taste of rotting meat. Start skinning your squirrels, collecting your roadkill or cubing that weeks-old fowl in your fridge and have Brunswick Stew the way it was intended.For a good recipe, go to http://www.epicurious.com/recipes/food/views/241201
1 comment:
that's gross maia...
but i love that now i can read you more often!
i linked you on my blog:
www.krystalspeck.blogspot.com
ps...thanks for the lovely company last night! Miro!!!
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