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TOPIC: liverwurst Charcuterie
#17737
Clifford O. Thompson (Visitor)
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liverwurst Charcuterie  
Webster: Vegster:  Alas, yes.  So many Wodehouse books!  Where to start?  I have read none of them. Megster: Do yourself a big, big favor and DON'T.  Wodehouse is the Cheezy Poofs of the English literary establishment. Me ster: More the hot cocoa with a peppermint stick. Yuck!  No wonder I don't like him.  I'm more of a black coffee type, thank-you.  Focaccia with a cuppa Costa Rican is what I had for supper tonight. Well, that rustic fare has its place, but we shouldn't let ourselves get carried away with it.  I mean, first you're dunking bread in olive oil (first cold pressing) and upending the oregano bottle on it, next thing you know you're wandring about some French village looking for
 
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#17738
Clifford O. Thompson (Visitor)
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liverwurst Charcuterie  
Raymond Sokolov discusses the demise of boudin noir in his book
 
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#17739
Esimer (Visitor)
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liverwurst Charcuterie  

Do yourself a big, big favor and DON'T.  Wodehouse is the  Cheezy Poofs of the English literary establishment. Are you nuts?  Wodehouse is the Bannana Split!  Sweet, fluffy, brightly colored, and way too much! Elisabeth
 
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#17740
tejas (Visitor)
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I've heard from my brother's Cajun foreman that boudain noir can no longer be sold. Are mondongo, blutwurst and black pudding far behind? (But one can make one's own boudain noir.....) In other gastronomical news, I read in the papers that burgoo has become somewhat less popular in the Deliverance Belt, recently, as it's been established that the squirrel brains have been causing C.J. disease. What sort of oaf would put squirrel heads in a burgoo? You save them for the ObFiddleTune: SQUIRREL HEADS AND GRAVY....
 
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#17741
John Hutchins (Visitor)
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What sort of oaf would put squirrel heads in a burgoo? You save them for the ObFiddleTune: SQUIRREL HEADS AND GRAVY.... I read, though, that all the squirrely sorts of recipes are written right out of the new _Joy of Cooking_ in favor of dissertations on pasta and foccacia.
 
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#17742
Ted Samsel (Visitor)
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liverwurst Charcuterie  
: What sort of oaf would put squirrel heads in a burgoo? You save them for : the : : ObFiddleTune: SQUIRREL HEADS AND GRAVY.... : I read, though, that all the squirrely sorts of recipes are written : right out of the new _Joy of Cooking_ in favor of dissertations on : pasta and foccacia. That's why old cookbooks are usually more interesting than new, trendy ones... ObBook: SUNSET magazine's WESTERN COOKBOOK ca. 1946 ObTVShow: THE VICTORIAN KITCHEN Back when we all used lard, life wasn't so scary..                                         Neal Barrett, Jr in                                         DEAD DOG BLUES
 
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