Dog3 wrote:
> I do a rack really simple. I have the butcher crown it or remove the
> fat/meat from the rib tops (can't remember what it's called,
> frenching? I rub a ton of butter, fresh rosemary, S&P, and fresh
> smashed garlic on it. I do not eat it but everyone just screams for
> more. I wish I could bring myself to eat it. I just do not do baby
> meats. Veal and Lamb are forbidden, almost, in this house. And the SO
> loves veal parmesan. Too bad...
>
> Michael <- being a nasty bitch today

Today is different? (ducking and running) Just teasin' I guess I
understand what you're saying, but man are you missing some great eats!

Jill