[Sca-cooks] Fw: more food challenges!- Angostura Bitters

[Sue Clemenger]

What? You're French? or a barbarian? Geez....Ida thunk you were Roman....
--maire

Phil Troy / G. Tacitus Adamantius wrote:

> Also sprach Sue Clemenger:
> 
>> Good recovery....looks like you measure up! ;o)
>> --maire
> 
> 
> I try very hard never to go over the line. People find that gallin'.
> 
> A.
> 
>>
>> Phil Troy / G. Tacitus Adamantius wrote:
>>
>>> Also sprach Sue Clemenger:
>>>
>>>> "gilled" liver? Had it been underwater long enough to turn fishy or 
>>>> something?
>>>> --maire, pondering the raising of underwater veal, and wondering 
>>>> where the Rock is.....
>>>
>>>
>>>
>>> Nah, it was so rich he had it portioned into half-cup serving sizes. 
>>> The half-cup measure he used was called a ____.
>>>
>>>> Phil Troy / G. Tacitus Adamantius wrote:
>>>>
>>>>> I used to work for a guy named Mark May, who made a sauce for 
>>>>> gilled calves' liver with a carrot/stock reduction, cream, 
>>>>> rosemary, and bitters. It was surprisingly good, but you could only 
>>>>> eat about three or four ounces of it anyway before your entire body 
>>>>> sorta went, "BLUMMMMPHHH".
>>>>
>>>>
>>>>
>>>>
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