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Kitsch & Classics: July 2009
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Kitsch and Classic French Cookery. Wednesday, July 22, 2009. Posted by òste e còc. Friday, July 17, 2009. Jambon de Porcelet en Aspic,. Carottes “WASA”. Suckling Ham in Aspic, Carrots "WASA". Garnish are carrots and leeks cooked in the traditional “Carottes Vichy” manner but with Washington DC Water And Sewer Authority water rather than that of the famed French hot mineral sping. Posted by òste e còc. Wednesday, July 15, 2009. Chicken Airliner in Savory Pastry. Posted by òste e còc. Tuesday, July 14, 2009.
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Kitsch & Classics
http://kitschnclassics.blogspot.com/2009/07/bombine-ardechoise-rabbit-flavored.html
Kitsch and Classic French Cookery. Wednesday, July 22, 2009. Posted by òste e còc. August 3, 2009 at 9:32 AM. Could I get that, but with fluted carrots and beveled mushrooms? August 8, 2009 at 2:33 PM. I remember it well. Nummy. Subscribe to: Post Comments (Atom). Bombine de Lapin Ardèchoise Bombine from Ardèche . Jambon de Porcelet en Aspic, Carottes “WASA” Suck. Suprême en Pâte Chicken Airliner in Savory Pastry . Top Chef Season 6. I am a Lefty. Le Grand Dictionnaire de la Cuisine (A. Dumas).
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Kitsch & Classics
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Kitsch and Classic French Cookery. Thursday, September 24, 2009. Let us talk turkey. The epicurean’s stuperbowl is nary 2 months away and in order to get the cream of the guest crop, 2B3S. Gluttony Digest Editor and Prussian war re-enactor) and I are currently considering applications to offer 4 secular Thanksgiving day dinner seats to sophisticated guests with elegant sensitivities. Tried to discuss fellatio with the prude red-head catholic girl; 5. Yep, you guessed it, wore a fucking sweatshirt. The en...
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Kitsch & Classics: September 2009
http://kitschnclassics.blogspot.com/2009_09_01_archive.html
Kitsch and Classic French Cookery. Monday, September 28, 2009. Due to many difficulties with posting, Kitsch and Classics is moving to Wordpress. Http:/ kitschnclassics.wordpress.com/. The 2 of you who look at this every other hour or so will have another site to do the same. Posted by òste e còc. Thursday, September 24, 2009. Let us talk turkey. The epicurean’s stuperbowl is nary 2 months away and in order to get the cream of the guest crop, 2B3S. Yep, you guessed it, wore a fucking sweatshirt. Selected...
kitschnclassics.blogspot.com
Kitsch & Classics
http://kitschnclassics.blogspot.com/2009/08/ballotine-de-lapereau-aux-blettes-et.html
Kitsch and Classic French Cookery. Tuesday, August 18, 2009. Ballotine de Lapereau aux Blettes. Et Graines de Moutarde. Ballotine of Rabbit with Swiss Chard. Second half of the Good Friday rabbit course. Boneless rabbit stuffed with a triptych purée/ground/dice forcemeat of rabbit (trimmings from the forelegs, liver, heart, kidney) pork, my lardo. Galantines and ballotines (ballantine is a brand of scotch whisky) are roulades but roulades are not necessarily galantines or ballotines. Making use of 17 bir...
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Kitsch & Classics
http://kitschnclassics.blogspot.com/2009/08/dorades-en-portefeuille-farci-aux-gouts.html
Kitsch and Classic French Cookery. Monday, August 24, 2009. Dorades en portefeuille farci aux goûts d’. Porgies, purse style, stuffed with summer flavors. Whole ungutted porgies ( bream. Its pretty bad-ass when done properly. The fish was properly butchered and cooked. The stuffing however could have benefited from diced raw tomato for a higher water content. Some lemon slices under the string would have been a good source of acidity and a foil for the sticking skin. Posted by òste e còc. I am a Lefty.
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Kitsch & Classics
http://kitschnclassics.blogspot.com/2009/09/rosette-de-mont-plaisant-2.html
Kitsch and Classic French Cookery. Monday, September 21, 2009. Rosette de Mont Plaisant 2.0. A liberal interpretation of “rosette” since a beef middle was use in lieu of the traditional and difficult to source pork rosette, the veritable terminus of the pig’s digestive tract whose shape and alleged “odor” give the rosette its reputed characteristic taper and… taste? The salt proportions varied from a well keeled 1.5% to a 3.5% Superbowl party saltlick. Both sausages were refrigerated for 6 weeks in a hom...
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Kitsch & Classics
http://kitschnclassics.blogspot.com/2009/09/normal-0-false-false-false.html
Kitsch and Classic French Cookery. Thursday, September 17, 2009. Boudin Blanc d’Avranches. White Boudin from Avranches. Boudin Blanc, Beta version. An emulsified chicken sausage with fatback, onions and a panade, poached and then browned in duck fat. Upon returning from a Labor Day weekend on what a generation ago was an entirely sustainable 275 acre farm in southwestern. Initial shortcomings and screw ups:. The cooked onions should have been moistened with a splash of sherry vinegar and some chicken gla...
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Kitsch & Classics
http://kitschnclassics.blogspot.com/2009/09/cervelas.html
Kitsch and Classic French Cookery. Wednesday, September 2, 2009. Cervelas de Mont Plaisant. Aux pistaches et poivre noir. With pistachios and black peppercorns. Behold the cervelas. An emulsified French pork sausage which varies regionally in terms of content and cookery. Certain Alsatian preparations call for the sausage be smoked or have it stuffed with gruyere and wrapped in bacon. It is cooked in seasoned water for an internal temperature of 150˚. As a country with BSE risks. While the name is derive...
