How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
Time To Pay The Piper
Well, now that you've lived high off the proverbial hog by living off credit, wasting finite natural resources, not learning from the past and ignoring the future it is now time to pay the piper. Hello, recession and poor consumer confidence. I can go on and on about lots of non-food related topics but we are about food here and since food is also sky rocketing then maybe now it is time to heed our preaching about frugality in the kitchen (if not everywhere else). Our underlying foundation is, of course, peasant cookery. Peasants are dirt poor but more resourceful than the ones who look down upon them. When it comes to food there is no sect of society more creative than the peasant. Everything you see here is based on simple foundations. Study and learn from our site. You will not find more worthwhile, honest, simple and down to earth information on any national food site or TV show. Wake up and smell the roses and maybe this time next year you (and your family) will be a bit wiser and hopefully a little more frugal in your choices. Remember, you do not have to answer to the "Jones", only your own conscious.
Tags: recession
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Comment by John Barrows on May 27, 2008 at 10:33am - I am a proud peasant - like Patrick. We are descendants of dirt farmers on both sides of our family tree. I wouldn't have it any other way. We learned to respect food and not waste it. Like we say in our book, if you respect yourself, then you respect your food, and vice versa.
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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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