I believe that is where I learned how to make my own duck confit (which I also cooked for Christine). Last night was a New York Strip roast. I know I should be eating bugs, but it's been a difficult transition.
I had a similar experience as Mr. Tucci, albeit sans Streep, in a bustling restaurant in the centre of Paris (As an aside, my Francophone spelling of centre has been spell-checked...twice now.) My wife ordered duck confit, and my son steak frites. Dad, wanting to appear an 'think-outside-the-box' diner, ordered the Andouillette, following the same line of reasoning as Mr. Tucci.
You can imagine my surprise.
While not casting as wide a culinary net as the learned author of Hexagon, I fancy myself possessed of a somewhat adventurous palate. With the Andouillette, however, I met my match; the best thing I can say about it is that it likely pairs well with one of Gwyneth's chocolates, although I can't confirm that to be true.
This is a scream! I don't want to eat any of it, but I have gobbled down the words with great gusto. I know exactly who to forward this to, too!
Laura! What a coincidence. I was introduced to your cookbooks by Christine Jensen, who I'm cooking dinner for tonight.
Hello from me!
And at the exact same moment I was preparing coffee pork chops from Laura's first cookbook, French Food at Home:! https://www.eatyourbooks.com/library/recipes/466053/a-good-coffee-chop
I believe that is where I learned how to make my own duck confit (which I also cooked for Christine). Last night was a New York Strip roast. I know I should be eating bugs, but it's been a difficult transition.
Duck confit. Instant Pot. No brainer.
I had a similar experience as Mr. Tucci, albeit sans Streep, in a bustling restaurant in the centre of Paris (As an aside, my Francophone spelling of centre has been spell-checked...twice now.) My wife ordered duck confit, and my son steak frites. Dad, wanting to appear an 'think-outside-the-box' diner, ordered the Andouillette, following the same line of reasoning as Mr. Tucci.
You can imagine my surprise.
While not casting as wide a culinary net as the learned author of Hexagon, I fancy myself possessed of a somewhat adventurous palate. With the Andouillette, however, I met my match; the best thing I can say about it is that it likely pairs well with one of Gwyneth's chocolates, although I can't confirm that to be true.
I'll be out your way in December and will bring you a fancy pack of top-drawer AAAAAs for Christmas. Okay? And some very ripe Epoisses.
You can leave them on the back deck with the durian.
And a bottle of "liquid gold" gomutra to wash it all down!
https://www.vrindavan.farm/goumutra/
Chin-chin!