I have a question about the recipe "Potato and Pork Confit Cakes with Wilted Napa Cabbage and Cress Slaw" from thirschfeld.
For the pork confit, is canola oil a non-flavored oil? If not, please recommend one. Thanks, Joe
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)