How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
Pot Roast Hash
Made this with left over pot roast and potatoes. Ground the beef, cut up the potatoes, added onion, salt and pepper and fried. When completed, poached eggs were added to the top. You can be creative as you want with this dish. I kept it simple in the old fashioned way.
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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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