Archived posting to the Leica Users Group, 2008/12/18
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Ah memories! 30+ years ago my penultimate married relation and I were on our wedding trip, returning from Nice to Paris via Carcassonne whose fortifications she wished to see. And I wished to enjoy un vrai cassoulet toulousain, thus we wended our way to Toulouse and found a lovely small hotel of whose patronne I requested the restaurant that prepared the best cassoulet in Toulouse. "Ah non, monsieur, vous voulez plutot un bon cassoulet de Castelnaudry". To which she directed us. It was sensational gustatorially. It also created the most aromatic and ferocious gas attack since La Grande Guerre Mondiale, la premiere! Ah, memories! Seth ----- Original Message ----- From: "Steve Unsworth" <lug@steveunsworth.co.uk> To: "LUG Group" <lug@leica-users.org> Sent: Thursday, December 18, 2008 2:47 PM Subject: Re: [Leica] PAW 50 : Phx - Foie Gras >I was in Castelnaudary last summer during the 'Fete du Cassuolet". Highly > recommended. Not exactly cassoulet weather by the Canal du Midi, but a > very > enjoyable evening - with lots of rose at 2 Euros a glass drunk late into > the > night - and ok, if not spectacular, cassoulet. > > Steve > > > On 17/12/08 22:22, "Jerry Lehrer" <glehrer@san.rr.com> wrote: > >> Phillippe, >> >> By saying "have 7 skins", do you mean that I must have a crust formed >> and folded under 6 times before the >> final crust is formed ?? Hmm, I've only done it two or three times, >> but I will try for more. >> >> Jerry >> >> >> Philippe AMARD wrote: >>> Thanks for commeting Aram >>> By the Appelation contr?l?e definition, we're here with a 'Bloc', i.e. >>> the liver hasn't been minced, is complete but the bitter parts. >>> Enjoy the cassoulet - remember you have to have 7 skins before you >>> can call it Cassoulet. >>> Thanks again >>> Philippe >>> >>> >>> Jerry Lehrer wrote: >>> >>>> Philippe, >>>> >>>> Superb and mouth watering photos. >>>> >>>> However, I should clarify that what I see being made is PATE de Fois >>>> Gras. Fois Gras is merely the fattened liver >>>> of the goose. It is used to make the delicious pate. >>>> >>>> I try to make it every year for New Years Eve celebration. My >>>> daughters and my cats go insane when the dish is >>>> presented. >>>> >>>> This year I will make a Cassoulet instead >>>> >>>> I sincerely doubt if my cardiologist would approve of either dish. >>>> >>>> Jerry >>>> >>>> >>>> Philippe AMARD wrote: >>>> >>>>> As I know LRflexers and LUGgers alike enjoy cooking and sharing >>>>> recipes, this week's PAW might be of some interest for curious minds >>>>> and gourmets who have never seen Foie Gras being made, or made some >>>>> themselves. >>>>> The PAW is in fact a 10 snaps album, meant to mark a nice Saturday >>>>> afternoon spent with friends around Foie Gras, and to be found and >>>>> opened from here :. >>>>> http://gallery.leica-users.org/v/Phileica/PAW-2oo8/?g2_page=6 >>>>> >>>>> C&C welcome. >>>>> Secrets of the trade could also be shared if I get permission from >>>>> Eric, Alice and Marie whom I thank so much for their dedication to >>>>> my putting on weight. >>>>> Bien cordialement de Metz >>>>> Phx > > > > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information -------------------------------------------------------------------------------- No virus found in this incoming message. Checked by AVG - http://www.avg.com Version: 8.0.176 / Virus Database: 270.9.19/1855 - Release Date: 12/18/2008 10:16 AM