[Sca-cooks] pate, terrine and rillettes?
kiridono at gmail.com
Thu May 7 10:26:33 PDT 2009
Now understand....I combined his recipe with another from a French
cookbook...then added some ideas of my own.
On Thu, May 7, 2009 at 12:59 PM, Anne-Marie Rousseau <dailleurs at liripipe.com
> oo! I have all the Frugal Gourmet books....I'll have to look that one up! I
> find his stuff very accessible :)
> the trick will be I think to get well versed in the techniques and
> proportions that work and then look at the
> period recipes through that filter, if that makes sense.
> each period recipe comes to us as just words. we all look at those words
> and come up with an interpretation
> based on our experience and our knowlege of what else looks like that. we
> like to associate things our brain
> sees as similar. I'm going to have fun trying to look at "stews" and
> "potages" and "forcemeats"
> and "pies/pastez" through a different set of experiencial filters :)
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