tag:blogger.com,1999:blog-8676432836911325651.post8108682671234462822..comments2023-05-22T03:11:12.887-07:00Comments on Cooks with Skipper: Enchilada SausageSkipperhttp://www.blogger.com/profile/15178494490689860028noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-8676432836911325651.post-88979951892359142462011-02-09T23:23:35.525-08:002011-02-09T23:23:35.525-08:00yea, that can be hard with smaller birds. As I le...yea, that can be hard with smaller birds. As I learned from watching Jacque Pepin, the key is not using your knife so much. You really only need to make like six cuts. The turkeys I did were difficult to do due to the size and amount of tendons and with which I also tore the skin.Skipperhttps://www.blogger.com/profile/15178494490689860028noreply@blogger.comtag:blogger.com,1999:blog-8676432836911325651.post-32357265332921210872011-02-09T23:17:25.306-08:002011-02-09T23:17:25.306-08:00Looks good! I admire your poultry-de-boning abili...Looks good! I admire your poultry-de-boning abilities. I have a weird dish I want to make but haven't yet mastered getting all the bones out without fucking up the skin.undercover catererhttps://www.blogger.com/profile/14791956939933396484noreply@blogger.comtag:blogger.com,1999:blog-8676432836911325651.post-78148661728728179252011-02-09T23:05:41.806-08:002011-02-09T23:05:41.806-08:00OMGOMGAnonymousnoreply@blogger.com