As a fellow native Nebraskan, I've been attempting to recreate the Runza in Seattle for years. I've found that the secret to proper seasoning is all about the pepper - fresh-ground and approximately one cubic ton per batch.
On My Attempt To Make The Perfect Nebraska Runza
As a fellow native Nebraskan, I've been attempting to recreate the Runza in Seattle for years. I've found that the secret to proper seasoning is all about the pepper - fresh-ground and approximately one cubic ton per batch.