Re: [CH] Chef Paul at Borders

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Jim--

I agree with you totally too, except I have found the Fork inthe Road recipes
to be interesting, delicious, and inspiring to develop these approaches to
other recipes.  I have successfully converted the Louisana Kitchen Chicken
Etouffee recipe to low fat using techniques found in the Fork, and it actually
tastes better.  Prudhomme is inspiring,and his mixtures of spices and herbs
interesting and wonderful.

-----David

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