Text 18886, 93 rader
Skriven 2011-12-10 21:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: pervy 343
=================
 -> that if I'd only taken that piece of paper, I could have
 -> gone from adjunct to regular and qualified for all sorts of
 -> goodies, such as state pension and health bennies. Oops.
 HN> Oh if we could only correct all those
 HN> "oops" moments we've had...

I'd have been married about 16 times and divorced about 13 times.

 -> Laura. Unfortunately I was going with someone when I met
 -> her and then steady with someone else when I encountered
 -> her a couple years later.
 HN> Ok...I won't make a statement that could
 HN> be considered "political" ...but it's 
 HN> very hard to resist!!

She was very agreeable.

 -> Stephane Reynaud, Observer Food Monthly
 HN> And it's certainly a long way
 HN> from the traditional Duck A l'orange.

Truth. But the guy is bulletproof - his book Cochon et
Fils won the Grand Prix de la Gastronomie Francaise the
year before Robuchon won his.

 HN> which has no honey (does have sugar),
 HN> vinegar, duck stock, and port. And I

Mine never had Port - brandy I think.

 HN> agree with you, that much soy sauce
 HN> would certainly make the dish much more
 HN> salty.

As Jean-Louis Palladin said, "je travaille a la limite
du sel" - I work at the extreme boundary of saltiness.

 -=> Hap Newsom said to Jim Weller <=-

 HN> Anne and I were considering taking
 HN> Amanda and her boyfriend to 
 HN> the French Laundry for her Phd celebration.
 HN> But a $1000 dinner for four is perhaps
 HN> out of our range. Still we are thinking
 HN> of a place we've eaten at before 
 HN> http://frenchgardenrestaurant.com/

I'd not heard of it so looked it up: it lost its chef a
few months ago, so beware.

 HN> Wonderful food and great service
 HN> in a superb facility, and much less
 HN> than Keller's place. (although I'd
 HN> love to eat there "just once")

I'd love to eat there just twice. Last time, the first
and probably last time, I unloaded well over $400 for two,
and that was 7 years ago, when a buck was a buck.

Grandma Barbe's roast pork
cat: French, main
servings: 6

6 Tb olive oil
2 1/2 lb boneless pork loin, cut from the tip
2 1/4 c dry white wine
12 pearl onions, peeled
18 oz carrots, cut on the diagonal into 1" pieces
2 1/4 lb waxy potatoes, such as Yukon gold, halved
1 dried bay leaf
2 sprigs thyme
1 bn fresh flat-leaf parsley, chopped, plus 2 sprigs
10 whole black peppercorns
1/4 c unsalted butter, cut into pieces
3 cloves garlic, chopped
Fine sea salt

Heat olive oil in a Dutch oven over medium heat. Add
pork and cook, turning occasionally, until golden brown
all over, 8 to 10 min. Reduce heat, cover, and cook,
turning occasionally, 1 1/2 hr.

Add wine, onions, carrots, potatoes, butter, bay leaf,
thyme, 2 sprigs parsley, and peppercorns; dot with butter.
Cover, and let simmer until potatoes are tender, about
30 min. Season pork with salt and sprinkle potatoes with
garlic and chopped parsley before serving.

Stephane Reynaud, Cochon et Fils (Pork and Sons)

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