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Originally Posted by blackthroatedwind
To be honest it's very hard if you're someone who is used to going to good restaurants in NYC and you end up in smaller cities in the midwest. It isn't even necessarily the chef's fault as they simply can't get the kind of product a restaurant in a city like NY can.
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the problem I see is that every meal in KY MUST be prepared in bacon grease or with bits of bacon or topped with bacon or over bacon or wrapped in bacon--see a pattern? and i'm not talking about pancetta or proscuitto.