How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
Pat and John's Road Kill Cafe (a virtual diner) Discussions (3)
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October 2008: The Road Kill Cafe features salads and sandwichesWho cares who invented sandwiches? It basically leftovers of some kind, or slabs of meat or cheese, or other stuff held between slabs of… Started by John Barrows |
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May 12 Reply by Patrick |
Pat and John's Road Kill Cafe (a virtual diner) .... the menu(Anything on this menu may change, whenever we feel like it. And there are always "specials", so ask!) Salads (what to eat while you're… Started by John Barrows |
4 |
Oct. 4, 2008 Reply by John Barrows |
Soups: the real staff of life.Yeah, yeah, yeah .... I know .... bread is the staff of life ... or so the saying goes. But "man does not live by bread alone". What are y… Started by John Barrows |
0 | Sep. 3, 2008 |
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Latest Activity
I don't know why cilantro figures so prominently in Mexican dishes but it is one herb that I can't deal with and therefore turns me against many Mexican dishes. Maybe cilantro grows like a weed there. Of course, you can probably omit the cilantro an…
Interesting, verrrrrrrrry, interesting.
take some leftover bean soup and spread them on the bottom of a spring form pan. add a layer of pesto made from cilantro and pine nuts. cover with slices of roasted red pepper. finish with crumbled goat cheese. Pop in the oven for a few minutes to s…
throw dried black beans into a large heavy pot. add a peeled onion, some peeled garlic cloves, some whole chilies, cumin and coriander seed, bay leaf, cilantro, oregano, thyme, and a little tomato paste. cover with water and simmer for hours. serve…
daube ... I concede
Damn! But wait........is it "daube" or "doube"? CHECKMATE!!!!
perish
My horizon has already expanded to it's maximum of 3/4 of an acre. More than that and I might have to socialize. Parish the thought!
that's what I love about you, Patrick ... always ready to learn and grow and expand your horizons ... interestingly enough, southern France often uses pastas or rice (whereas the rest of France is usually potatoes)
ok. Then you have penne with the gravy from a southern France style beef pot roast. Tastes better now that I know what the hell it is.
Well that explains it. Your truth has set him free and he became lost in the moment.
Oui! Tres conveegial! (Laura, that's a word Patrick made up a long time ago)
I emailed John Briggs and complimented him on his improvisation. Here's what he replied:
"I consider this a honor I would not have tried this if I didn't sign on to your site for cooking
Thanks John"
well, it's more or less a stew, or just the process of braising some kind of meat in liquid (such as wine). It's just the southern French word for this type of braised meat dish
Now all we need is a butcher and a candlestick maker and we can set sail.
Laura wouldn't be Laura without her jam.
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