May 27, 2013

• her FAULT

  it’s really interesting to  have  a split of companywasbandandfinally free. I got to see one carless yet happy and seeking fun things… the otheraperson kinda really after the universal question answered  ….REALLY?…sure seems so and or yay… you guesswhich is which.  theanswer like it or not is….REALLY.

   

  @bonmots posted here outting menu with what SEEME a typo who cares whose it was as it made me look up things I forget.

  www.worldsfoosds.com I finally found itding just as factors seem I’ll beseeking this laternot now but 825for russian caviar…it’s always been expensive but that’s a tadofashockertobeeatinga50dollar cracker sandwich.

   

  oh of course duh I saw every product listed and their offerings on pricierbalsamics, the cheeses of the world some of which are style of’s obviously as I am very sorry folksraemilkcheese to my knowledge is beyond my customs’ bribery levels so I must california orsomething… mahoncheese interests me  it’s lemony sortaand spanish.

   

  =

  watching Jacques Pepin a million years ago had me interested in turkey roulade croqette, a dish of his.  this has come up more often for a Brazilian flair of spicing as it is that cinnamon in the mix.  well, I look up roulade which I’ve long forgotten is a rolled up meat dish…duh meat dish…but forgot the rolled up part..here’s an odity Jacques rolled his with saran and tin foil…this is a BRAISED *simmered/boiled dish so it stays at 220 range at worst which is safe for the stuff not melting but perhaps frowned upon by the bh whatever folks 

  roulade rouladen is a German word.  this corresponds with me bashing tougher cuts of meat  into tasty dishes or i.e. more of my skill set and the dish in the style ofI first saw combines something fairly popular here but in the old style versus that of America on a overpriced grill….

  thinly sliced beef topped with bacon… the other stuff is recipe specific.  but tenderer beef with yummy bacon is of course the bacon burger…figures I don’tadore anything truly popular asthis is a burger that is bacon and beef together… being a raging separatist I like the outmoded or value menu at the fastfood bacon batop the burger how out of fashion!… has something to do with not likely my burgers especially with a pork product to have the legit option of coming less than dead and sacrifice well done… no I actually just don’t like the taste of hte stuff together.

   

  back to haha with Jacques and why boz mots comes up was while the fritter mentin reminds me that doughnuts with vegetables seemingly are allowed as healthy  minor issue with the soulfood situation… but really confit. 

  if you’ve read me yay if not, I’ve cooked a lot of yogurt chicken as in well past the point of being tired of it being snack ready and hot and someone would still rather risk the hell of calling in the pizza order or some such nonsense or go without anything than take advantage.  literally… my favorite comment was next day leftover championing …nah there’s no vegetables with it… the actuall dining choice was hamburgers with some garden garnish. I’ll tossing that round as tomorrow breakfast is it’s last hope as in 3 hours from now I have to maintain some food handling.  but while yogurt chickens which are Indian tikka type chicken preparations and good. but not confits per say  I am considering the luncheon aspects of fods why not som cold spiced chicken with some slaw or something fruity/those are relishes or holy grail next to get more into…the chutney.

  …I could d tell you of the darker stuffs but like I have time to care I’d rather a beer.

   

   

   

   

  • 4:13 am
  • 2 Comments