[Sca-cooks] Cow harness
david at vastrepast.com
Wed Nov 11 13:56:40 PST 2009
Unctuous is one of the best words EVER!
Save some cravings for the cassoulet at New Year's.
I am making the duck confit and it will have braised Wild Boar Belly on top.
Now if the French would just release this year's harvest of beans I would be
On 11/11/09 2:27 PM, "Anne-Marie Rousseau" <dailleurs at liripipe.com> wrote:
> Adamantius on oxtails...
>> It's got a very rich flavor, and lots of gelatin, so it makes great stocks
>> and gravies, with an unctuous texture.
>> Adamantius (what is it with me and meats and gelatin the past week or two?
>> It's not cold enough yet!)
> its because you're channelling us out here in the chilly and oh so stormy
> PacNW. thank you :).
> PS bonus points for using the word unctuous in a sentence!!
> --Anne-Marie, who has been craving cassoulet and lamb shank and ossobucco and
> such like for weeks now...
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
More information about the Sca-cooks