Archived posting to the Leica Users Group, 2008/12/18
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Try to make your own - only temperature is a real issue - the rest is basic cooking - just like developing film ;-) And you get 5 to 150 times as much pleasure for the same value ... Phx Michiel Fokkema@wanadoo.nl wrote: >Foie gras, > >Still my favourite food. > >Thanks for showing, > >Michiel Fokkema > >2008/12/18 Steve Unsworth <lug@steveunsworth.co.uk>: > > >>I was in Castelnaudary last summer during the 'Fete du Cassuolet". Highly >>recommended. Not exactly cassoulet weather by the Canal du Midi, but a very >>enjoyable evening - with lots of rose at 2 Euros a glass drunk late into >>the >>night - and ok, if not spectacular, cassoulet. >> >>Steve >> >> >>On 17/12/08 22:22, "Jerry Lehrer" <glehrer@san.rr.com> wrote: >> >> >> >>>Phillippe, >>> >>>By saying "have 7 skins", do you mean that I must have a crust formed >>>and folded under 6 times before the >>>final crust is formed ?? Hmm, I've only done it two or three times, >>>but I will try for more. >>> >>>Jerry >>> >>> >>>Philippe AMARD wrote: >>> >>> >>>>Thanks for commeting Aram >>>>By the Appelation contr?l?e definition, we're here with a 'Bloc', i.e. >>>>the liver hasn't been minced, is complete but the bitter parts. >>>>Enjoy the cassoulet - remember you have to have 7 skins before you >>>>can call it Cassoulet. >>>>Thanks again >>>>Philippe >>>> >>>> >>>>Jerry Lehrer wrote: >>>> >>>> >>>> >>>>>Philippe, >>>>> >>>>>Superb and mouth watering photos. >>>>> >>>>>However, I should clarify that what I see being made is PATE de Fois >>>>>Gras. Fois Gras is merely the fattened liver >>>>>of the goose. It is used to make the delicious pate. >>>>> >>>>>I try to make it every year for New Years Eve celebration. My >>>>>daughters and my cats go insane when the dish is >>>>>presented. >>>>> >>>>>This year I will make a Cassoulet instead >>>>> >>>>>I sincerely doubt if my cardiologist would approve of either dish. >>>>> >>>>>Jerry >>>>> >>>>> >>>>>Philippe AMARD wrote: >>>>> >>>>> >>>>> >>>>>>As I know LRflexers and LUGgers alike enjoy cooking and sharing >>>>>>recipes, this week's PAW might be of some interest for curious minds >>>>>>and gourmets who have never seen Foie Gras being made, or made some >>>>>>themselves. >>>>>>The PAW is in fact a 10 snaps album, meant to mark a nice Saturday >>>>>>afternoon spent with friends around Foie Gras, and to be found and >>>>>>opened from here :. >>>>>>http://gallery.leica-users.org/v/Phileica/PAW-2oo8/?g2_page=6 >>>>>> >>>>>>C&C welcome. >>>>>>Secrets of the trade could also be shared if I get permission from >>>>>>Eric, Alice and Marie whom I thank so much for their dedication to >>>>>>my putting on weight. >>>>>>Bien cordialement de Metz >>>>>>Phx >>>>>> >>>>>> >> >> >>_______________________________________________ >>Leica Users Group. >>See http://leica-users.org/mailman/listinfo/lug for more information >> >> >> >> > > >_______________________________________________ >Leica Users Group. >See http://leica-users.org/mailman/listinfo/lug for more information > > >