Speaking of which, relating to another discussion,
there really is no such thing as a shank steak.

It is, though, what it was billed as.... Jim said the Canadian
description was "cross-cut shank" or similar... which makes sense to
me... ;) But this did look like a steak... :) The price, however, was
much lower than the typical steak... :)

I'd have liked the chance to inspect it.

With baking a little more precision is required,
but not by all that much.

After I'd been baking bread for a while, I found that I really wasn't
worried about precision of measurement at all... and it always turned
out fine anyway... :)

For sure. It's more a feel thing than
anything else.

... WindowError:00F Unexplained error. Please tell us how it happened.

Both Windows and Firefox do that, in almost those words.

+

Chunk really is best.

No doubt... but as you know, I do tend to take some shortcuts... ;)

Hate it. Okay, I'm suspicious of that tendency.

Oh, I know... but I don't make any pretensions to being a real cook.. :)

But there are easy things that make life better.

I'm in favor of countries aspiring to
first-worldness and don't even have any argument
with their surpassing us, just so we don't lose
ground on an absolute scale (which there is some
danger of, which we must fight).

Likewise.... and yup....

Whatever became of respect for education?

Good question...

One thing of course is the equation of dollar value
with real human worth. Do you remember The Game of
Life? As I recall, you were assigned a profession at
the beginning, and doctors and lawyers were assigned
salaries of many times what teachers were, not
unlike real life.

I promised her I'd show her how to do just as
well with pork shoulder. Better, in fact, because
they often don't remove the skin from shoulder.

And have you yet...?

She's in Turkey at the moment, and I'm not.
It may be a while.

One has to trust that the writer is not
stretching the thought into irrelevance, so
there may be relations implied in the text. Some
of us miss these occasionally, which may reflect
on either writer or recipient or both. Some of us
miss these consistently, which calls for a different
interpretation.

I suppose that if things are consistently being missed, being more
explicit might be more called for... But, admittedly, sometimes that
will backfire, too...

As the cardiac surgeon admitted when I found his
disquisitions rather simplistic, "I spent most of my
life treating Marines. I'm used to explaining things
in words of at most one syllable." It was the one
humorous thing he said in more than two weeks.

True. It's still also a form of hyperbole... ;)

Hyperbole can be entertaining - funner for some
of us than superbole.

True... :)

The still-hyperbolic World Series is more my speed.

And I mostly don't pay much mind to sports of any sort... only what I
pick up in passing.... ;)

Poularde en vessie
cat: Lyonnais, chicken
servings: 4

4 lb whole Bresse chicken
1 pig bladder
3/4 qt dry white wine
- or 2 oz Cognac and 4 oz Madeira
1 Tb Kosher salt
vinegar
4 carrots
4 turnips
4 leeks, trimmed - white part only

The day before: clean the pig bladder and soak it in
salted, vinegared water.

Drain and rinse the bladder.

Pluck and clean the chicken. Salt and pepper it. Put it
in the bladder with the booze. Tie the bladder shut and
prick it a few times with a needle. Put it in a kettle
of simmering water and let it cook 90 min.

Cook the vegetables separately to serve with the chicken.

Open the package at the table, so the guests can enjoy
the aroma that comes out.

M's note: the poularde en vessie as served at fancy
restaurants has been tarted up considerably from this
basic recipe. Truffles, foie gras stuffing, that kind
of thing.

http://spe.culinaires.free.fr
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