Thread: Question re cooking & sugar levels.
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  #10 (permalink)  
Old 09-03-2006, 04:21 PM posted to alt.food.wine
Bill Davy
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Posts: 10
Default Question re cooking & sugar levels.

"Ed Rasimus" wrote in message
...
On 9 Mar 2006 13:57:13 +0100, Santiago wrote:

BTW, isn't "duck foir gras" some sort of oxymoron? Or maybe that's a
malapropism?


Duck or goose "fatty liver"


 

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