How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
The Pane di Napoleone Bread Collection
With our refinement of the original no-knead bread we (along with members) have made an assortment of creations using OUR version of the now famous basic bread technique. Below are photos from Johnny, patrick and members of this site. While everyone else is making bread the original (unimproved) way our group has taken it to new levels with much better results following the basics of our Pane di Napoleone.
Tags: bread
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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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