re: #117 William Lewis

Both ways are great food (I last did the confit) so I was just curious.

So you’re saying I should try the other way too? OK I will. For science, yo.

I’ve been thinking of making a lasagne with just vegetables too. I saw Mario Batale make a dish with large thin slices of veggies that he layered into deep cake pan then baked, it molded to the pie pan and you sliced it like a cake.