Chef Bill Cooks a rustic duck soup 2009 07 08

[LITTLER0CKAR]

that dude's right, bill.

you should be rennaissance bill instead of wild...cause truthfully, you're actually NOT that wild...more learned than wild.

[wildbill1911A1]

Wild Bill came from a funny story when I was in the 8th grade. My grandmother came to visit us in California from Philadelphia, but in the 1960's that meant a week long stopover in Las Vegas for her. She brought me the plastic comb from her bathroom at "the Frontier Hotel" shaped like a pistol.  I took it to school and after gym class was combing my hair with it. A 9th grader said, "What are you, 'Wild Bill'?" and it stuck.

No, I'm notwild at all

[hoopoloatucd]

Oh no! Not hot water! Chef Bill should say, "You should always defrost with running -cold- water so that it keeps the temperature down. If you defrost with high heat, you run a high risk of spoiling the product."

[wildbill1911A1]

wow...even if it is frozen duck broth? I did not know.

[CleRoyster]

You are truly a Renaissance Man.....

I'm quite impressed.

[wildbill1911A1]

thanks. I do try to show the many facets of my life.

[audionautix]

Looks tasty. It's funny how you say it's low fat, but then you add a bunch of butter, oil, and oily duck broth! Ha! That's what makes life worth living right there!!

[wildbill1911A1]

you caught that, did you? Perhaps it's not "low fat" at all!

[audionautix]

I love to cook, but I've never used leeks. What are they similar to?

[wildbill1911A1]

leeks are similar to onions.