Re: WWT: rémoulade

(TammyM) said:

<happy sigh> Modom, I sho do love your writing. Are you and D coming
to the Albuquerque cook-in so I can die happy (many years hence,
hopefully....)

TammyM

Welcome back Tammy!!!! How are you recuperating?

I sure hope he is able to make it to the cook-in. Maybe we could do
a remoulade taste-off here too?

I am busy getting ready. Have veal breasts on order now, and will be
making a big vat of nice rich golden veal stock ...part of which will
be reduced down to demi-glace. And I am bottling my limoncello
today: it has been aging since last October.

Christine

Christine Dabney said:

I sure hope he is able to make it to the cook-in. Maybe we could do
a remoulade taste-off here too?

Aieee! No!

Save it as impetus for the N'awlins cook-in!

Quoted message said:

I am busy getting ready. Have veal breasts on order now, and will be
making a big vat of nice rich golden veal stock ...part of which will
be reduced down to demi-glace. And I am bottling my limoncello
today: it has been aging since last October.

I'm gonna be soooo bummed I'm gonna have missed it.

--Blair

Blair P. Houghton said:

Quoted message said:

I am busy getting ready. Have veal breasts on order now, and will be
making a big vat of nice rich golden veal stock ...part of which will
be reduced down to demi-glace. And I am bottling my limoncello
today: it has been aging since last October.

I'm gonna be soooo bummed I'm gonna have missed it.

--Blair

You can't join us for this?

Christine

(TammyM) said:

On Wed, 01 Aug 2007 00:56:25 -0500, "modom (palindrome guy)"
<[email hidden]> wrote:
<remoulade odyssey omitted>

Quoted message said:

Back in Cow Hill at last (and with my sister on her way back to
Dallas), I sliced some of Benoit's andouille and fried it in some
olive oil in a pan and then deglazed with brown rice vinegar and added
some Dijon mustard and some sugar to make a vinaigrette for the
shredded cabbage and potato and mixed greens salad I planned for
dinner. With some shallots and home dried tomatoes in the salad
dressing and some roasted pork on top, it was pretty good.

<happy sigh> Modom, I sho do love your writing. Are you and D coming
to the Albuquerque cook-in so I can die happy (many years hence,
hopefully....)

I'm happy to please, but I'm almost certain D and I will be unable to
attend the cook-in. It'll occur at the beginning of the academic term
here, and I'll be much in demand as a
paramedic/firefighter/gopher/general troubleshooter at that time. I
hope for the best, but I anticipate people with flaming heads
abounding in my building.

It's happened before, anyway.
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

Christine Dabney said:

Blair P. Houghton said:

Quoted message said:

I am busy getting ready. Have veal breasts on order now, and will be
making a big vat of nice rich golden veal stock ...part of which will
be reduced down to demi-glace. And I am bottling my limoncello
today: it has been aging since last October.

I'm gonna be soooo bummed I'm gonna have missed it.

You can't join us for this?

Work work work.

It'd be bad karma to take vacation just a few days after
accepting a permanent position.

--Blair

Blair P. Houghton said:

Christine Dabney <[email hidden]> wrote:

Quoted message said:

Quoted message said:

You can't join us for this?

Work work work.

It'd be bad karma to take vacation just a few days after
accepting a permanent position.

--Blair

It's a holiday weekend. You should be able to join us. Or will you be
working then?

Christine

Christine Dabney said:

Blair P. Houghton said:

Christine Dabney <[email hidden]> wrote:

Quoted message said:

Quoted message said:

You can't join us for this?

Work work work.

It'd be bad karma to take vacation just a few days after
accepting a permanent position.

It's a holiday weekend. You should be able to join us. Or will you be
working then?

Probably. Schedule issues are piling up and we just got
word the customer wants to do a whole lot more just to
use up some budget...

--Blair