Pasta is not a huge thing of mine, and
I'd not can it, even though I can can it.
Carnivores generally don't get into it.
Spag bol can be a nice thing, if you use enough
meat in the sauce.
consciousness of America.
He started it, but returning GIs did the hard work.
Eating the stuff and buying more.
And bringing family.
And ruining their palates.
be attributed to the restaurant's use of ingredients that
some might not think of as food at all.
It's an offal place to eat?
Nope, more sous vide things.
Sous standard, sounds like.
Probably. When you have more staff than customers,
even the most careful vetting will mess up now and
again, once in a rare while catastrophically.
Not at that camp, or perhaps the memory was
too horrid to be recalled.
I'm trying to picture you making things from gimp. Odds are you'd
have preferred the toilets.
Might have, but adolescent boys are quite
free with where they aim their willies.
I wouldn't argue with success.
Ne cherchez pas le moyen ...
[don't sweat how to get there (paraphrase)]
Cherche l'argent? Peut-etre suivez l'argent.
I'm not that much into money, being more of a
Churchy Lafemme type. You I thought were more
the cherchez l'or type of person.
or incompetence was execution or assassination.
As long as you're the assassin.
I wouldn't be the incompetent, at any rate.
Or an assassin, at least not a sharpshooter. Sous Vide food
poisoning killer perhaps.
I'd be way embarrassed to do that and might
prefer winging someone in the ear with a
misplaced bullet.
Boiled dinner can be OK. Boiled veggies...are enough to turn one carnivore.
Too late. Speaking of which Jacquie just
burned the swiss chard to the pan, similarly
to what Swisher did a bunch of years ago.
I cried crocodile tears.
Horrors. I can't say it's a favorite.
She fixed it with lots and lots of cream.
It might have been equally well fixed with
lots and lots of wine.
Guinea fowl breasts fancy
categories: French, poultry, shellfish, main, wwtt
servings: 4
400 g havole beans
1 onion, studded with cloves
2 carrots
1 bouquet garni
4 guinea hen supremes
2 boneless pig feet
1 Tb mustard
2 Tb minced cornichons
2 Tb minced capers
1 Tb chopped parsley
1 egg
100 g sausage meat
20 cockles
white wine
garlic
vinegar
minced shallots
minced parsley
Supremes de pintades aux pieds de cochon, haricots mais
du Bearn aux langues de coques - Guinea fowl tenderloins
stuffed with pigs' feet, havoles, and cockles
Put the beans with the onion, carrots, and bouquet garni
in a pot and cover with cold water. Bring to the boil,
lower the heat, and let cook 1 hr or until beans are
tender. Drain the beans and set aside, reserving the
cooking liquid.
Coarsely chop the pigs' feet. Mix with the mustard,
pickles, capers, parsley, egg, and sausage.
Open the supremes lengthwise and fill with the stuffing.
Bring the bean liquid to a simmer and poach the supremes
for 30 min.
Steam the cockles in white wine aromatized with garlic
until they open. Shell and reserve.
Reheat the beans with a bit of cooking liquid. Add the
shellfish meat. Lay in a serving plate and toss with
vinegar, shallot, and parsley as desired.
Cut the supremes as desired (recipe suggests halving
lengthwise and arrange on the bean mixture.
Midi magazine, 2 September 2018
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