Alan Edwards > wrote in
:

> Tonight's show (Thursday, 1930-2000 just finished here.
> He has a bit to learn about the reality of rearing chooks.


Like telling roosters from hens :-)


For a trained chef, he's rather sqeamish about killing his own food.


The SO and I did a Blue Cheese making course at Bruny Cheeses with Nick and
Ross a couple years back. It was then that Ross told us he was starting out
with another chef and doing rare breed Charcuterie.

Some of their stuff is also included in the cheese club boxes that are sent
out.

Particularly the Pork Rillette.

Which makes me think that this current show is at least a couple of years
old.