Random Food Prön

Hey y’all.  Some mid-morning entertainment here.

I’m home today with a pair of bum knees (bursitis flying out of control) and — as I’ve compensated for my bad wheels — spasms around a bulging disk around L4 or L5.  I feel like an water heater with a ten year guarantee staring glumly at my eleventh birthday.

But it’s hard to complain (actually, it’s not) when these are actually minor and remediable dings.  So I’m getting on with things.  First task to do was to get a standing desk going.  I’ve got one of these at my office and it works fine, but at home it’s just the kitchen counter, which isn’t quite high enough.  So here’s my solution:

gourmet

For those straining to read my crap photo, that’s Vol. 2 of the Gourmet Cookbook from 1957.

My favorite recipe in this particular tome — and what I find to be something of a metaphor for this election? That would be his one:

Caneton

“Turn the pressure wheel and force the sauch and blood through the press…”  Sounds about right.

And finally, for a little bit of sheer madness, here’s something from Alain Ducasse’s Flavors of France.  I picked this up years ago at a used cookbook sale for something like five bucks.  I’ve yet to make anything out of it; I chose it for the utter decadence of both recipes and photos.  True “don’t know how to define it but know it when I see it” food prön from soup to nuts.  To keep within the bounds of my fowl obsession, here’s Ducasse’s ingredient list for boiled chicken:
Chix

I mean, whut?

What’s the most insane recipe you ever attempted (and what happened)?

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2 Comments on “Random Food Prön”


  1. Nothing better than cooking a duck when you’re feeling a little foul.

  2. kaleberg Says:

    Could it be Madeleine Kamman’s duck confit? You have to:

    – remove most of the duck skin, cut it into stripes and render the fat

    – salt the breasts & legs for 36 hours with garlic & a twelve spice mixture

    – slowly cook the breasts & legs in the fat for 4-6 hours

    – preserve the breasts & legs in the duck fat for a few weeks to a few months

    I’ve been making this a few times a year since the early 80s, four ducks at a time, and it is wonderful. We just finished a 3 liter jar of this duck confit with some of our friends. I’m better with a knife now, but I’ve had at least two visits to the ER after cutting myself making this dish. There’s a lot of knife work.

    Sometimes making the duck confit is just an intermediate step in making a cassoulet. We use the MK recipe so there is raw pig skin, garlic, parsley, toulouse sausage, pig’s feet and just about everything else. It’s basically French franks and beans. We use Great Northern beans, and the dish grows and grows as it is assembled – a multi-day process.

    We have a note in our cookbook warning ourselves to never triple the recipe. We did that one year and ran out of refrigerator space. Luckily, we were living in New England so we could just leave it out overnight in our car.

    Like duck confit, cassoulet is amazing food.

    http://www.kaleberg.com/cass/confit.html


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