[Sca-cooks] Lutheran Binder

[Stefan li Rous]

Ru declared:
> sounds like my cooking . . .
>
> > When David Bouley, former Michelin five-star chef and restaurateur, now
> > a ridiculously wealthy bakery owner in New York, made tuna-noodle
> > casserole from everybody's mise-en-place for a staff meal. He started
> > with a creamy fish-stock-based allemande (bordering on sauce supreme,
> > actually), snagged fresh pappardelle from somebody's work station, wild
> > mushrooms from somebody else, tuna (probably day-old but otherwise
> > eminently viable), various other odds and ends, including a lot of
> > pommes gaufrette to crumble on top ('Ow you say? Cheeps for zee
> > tuna-noodle  en casserole!")
>
> > Adamantius

What? You cook with high-falutt'n food with unpronounceable names which
are unknown to any but professional (French?) cooks?

:-)

--
THLord  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas         stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****