How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
Jeanette's Banana Walnut Bread
I walked in on the daughter while she was in the process of making this bread. Truth be told, I think she waits until I'm out of sight before she attempts to make anything as my presence tends to stress people in the kitchen (and anywhere else for that matter). Anyway, I was able to give a couple pointers without too much angst on her part. I had her use the Kitchen Aid mixer as opposed to a wooden spoon and since she didn't have any butter milk I made her some sour milk in lieu thereof by mixing some lemon and milk (that freaked her out a little bit as she thought people would get sick from that). As you can see the bread turned out fabulous with a taste to match with only a touch of my 2 cents and 98 cents from Jeanette.
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Views: 16
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Comment by Laura on November 2, 2009 at 1:02pm -
I'm surprised people feel stressed when you're in the kitchen Patrick !
Be cool, let others make experiences, lol.
Bravo Jeanette, your Banana Walnut Bread looks very good. Just leasten old father time to time as he has a little more experience in cooking than you ... but go on to improvise.
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Comment by John Barrows on November 3, 2009 at 5:39pm - OLD father .... yup
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Comment by Patrick on November 4, 2009 at 3:20am - Old as the hills, damn it and proud of it.
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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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