Addendem to "HiPoint as Disposable Firearm"

[fightingquaker13]

$31.60 a gallon for about 8 pounds of elitist, pretentious, goodness!

Timothy I'm begging you to give me the address for these guys. Bacon drippings are good, but some times the smoke kills the other flavors. Duck fat gives you the richness and remains neutral and doesn't fight the the spices. If this sounds absurd, consider reloaders arguing over how many grains of X powder makes the best round. Details do matter. BTW, did anyone else notice just a bit of thread drift? Hell, if it comes down to food, booze or guns I'm happy.
FQ13

[Timothy]

The aforementioned "Tub-O-FAT can be procured through Amazon.com.  This was the economy size and provided the most humor!

[fightingquaker13]

The aforementioned "Tub-O-FAT can be procured through Amazon.com.  This was the economy size and provided the most humor!

Humor is good, but if you make it to So Fl in your travels I will cook you up a pan of home fries and onions in duck fat and you will be a believer. The funny thing is I mentioned this to my doc when she was giving me "the lecture"tm. about cholestorol. Her response was "God those are good and less cholestorol than butter". I knowI've got the right Md.
FQ13

[Timothy]

Thanks Jay but I'm no stranger to duck fat.....I can appreciate the finer workings of a saute pan or saucier myself.....just don't get the opportunity very often to use it.....our local grocer has started carrying duck breast, ostrich and bison and all of this stuff is available over the internet.  I do appreciate the offer though!

Now, lets not talk about the holy trinity or people are going to start gossiping!  

P.S.  What are the three secrets to french cuisine?

[fightingquaker13]

Thanks Jay but I'm no stranger to duck fat.....I can appreciate the finer workings of a saute pan or saucier myself.....just don't get the opportunity very often to use it.....our local grocer has started carrying duck breast, ostrich and bison and all of this stuff is available over the internet.  I do appreciate the offer though!

Now, lets not talk about the holy trinity or people are going to start gossiping!  

P.S.  What are the three secrets to french cuisine?

I don't know if this a trick question like  the knot thing, but I will venture the following:
Fresh quality ingredients (locally grown if possible, support your local farmers), if the ingredients aren't there, make something else, be guided by the grocers's shelves, not an idea in your head
Simply and well prepared (good technique beats fancy recipies everyday)
Adequate but minimal spice so as to accentuate, not hide the flavor of the dish
Rule 4, If all else fails, surrender (it is after all French)
FQ13
PS As far as the Trinity, green peppers, onions and celery, now you're just talkig dirty and M'lette will have to spank you. (lucky bastard).

[Sponsor]

[Timothy]

The three secrets to French cuisine are:

1) Butter
2) Butter
3) Butter

The trinity or mirepoix....celery, carrots and onions but green peppers are an alternate! 

[Hazcat]

The three secrets to French cuisine are:

1) Butter
2) Butter
3) Butter

The trinity or mirepoix....celery, carrots and onions but green peppers are an alternate!  

That (GP) is the norm when cooking Cajun / creole.

The other secret to anything is time.  You cannot hurry and have it right.  I hate cooking shows that say you can make stock in 2 or 3 hours.  If your stock dosen't take a full day (8 hrs) MINIMUM then you ain't got stock.  You got colored water!

And if yer makin' Ox tail soup that is a two day process!

[twyacht]

Julia Child would be so proud of you guys and totally agree..

Butter,
Lard or equivalent
More Butter,
and Cream.

Not the Half and Half crap for coffee either....

As my arteries harden,.......the culinary orgasm is what it's all about where food is concerned.

[Kid Shelleen]

The three secrets to French cuisine are:

1) Butter
2) Butter
3) Butter

The trinity or mirepoix....celery, carrots and onions but green peppers are an alternate!  

Oh no mon ami,

I spent much time in Cajun country and in Coonass cookin'. The Trinity is equal parts of celery, onion and bell pepper. A mirepoix is 1 part celery, 2 parts onion and 1 part carrots.

Emeril Legasse also makes the same distinction between the Trinity and a mirepoix.

[tombogan03884]

Oh no mon amie,

I spent much time in Cajun country and in Coonass cookin'. The Trinity is equal parts of celery, onion and bell pepper. A mirepoix is 1 part celery, 2 parts onion and 1 part carrots.

Emeril Legasse also makes the same distinction between the Trinity and a mirepoix.

You DO realize that Emeril is a Portagee from Fall River Mass ? (Home of Lizzy Borden    )