Founded by the late Daniel Rogov, welcoming foodies to discuss the dining scenes in Israel and abroad, along with all things related to kosher food.
Fri Jul 18, 2008 1:34 pm
I am getting a couple of home raised ducks, that were slaughtered the other day, but they have no skin. I guess it is just easier to take the whole skin of rather than pluck the feathers. Any idea folks how to cook it?
You are what you eat.
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