Team Cook December - Parlez-vous français?

[yakima]

Jeez. Learning, or trying to, too much today. Take pic with laptop??? OK, will report back.

Some years ago, I got involved in a Federal lawsuit. Had not done any federal work in years. The young lady at the federal end could not find me in her computer. Eventually she found me, from precomputer days, and was much more respectful.

[yakima]

I don't have an iPad. My laptop is a MacBook Air, with one camera, pointed at my face. My phone is Android. So, take pic with camera, email to laptop, import into Photos, then upload to AR.

[Panhead John]

yakima If you ever get an iPhone and stay in the Apple ecosystem, every picture you take with your phone is uploaded in the cloud to all your Apple devices. I shoot pics with my iPhone and within a minute or two, usually quicker than that, my pics are on the iPad. I just upload the pics from there onto AR. No emailing required.

[yakima]

Panhead John that sounds slick. Thank you.

[SheilaAnn]

Ok….. I’m going to take this in a different, but relevant, direction. What kind of wine pairing?

I have a 2005 Chateau Lascombes Bordeaux.

[ecowper]

Well, since you have gone with the 2 1/2 day hardcore cassoulet recipe, I’m thinking you should find a good Languedoc such as Domaine Rimbert Les Travers de Marceau Saint Chinian or Château Ollieux Romanis Corbières …. Easily available on wine.com for $20 to $40 a bottle :-)

[ecowper]

PS that is a nice bottle

[Panhead John]

I’ll be pairing mine with this vintage 1975…..

[ecowper]

I moved up to MD 20/20 …. Much better bouquet

[RichieB]

Oh boy. Drive to no where in my 70' VW Bug. A bottle of Boones Farm and multiple sticks. How I survived is a mystery.

[Purc]

I moved up to Cold Duck.

[bbqLuv]

Jack dans la boîte
Sorry no pics

[JCBBQ]

“Jacques” dans la boite 😝😆

[JCBBQ]

PS I will be stealing this phrase. It made me giggle. ❤️❤️❤️

[ecowper]

Well, the cookbook showed up …. It’s used, second edition published in 2005. Apparently checked out of a library in Los Angeles, never returned, and ended up at World of Books in Illinois somehow.

[yakima]

I am honored to join ecowper as an illegal owner.
My copy is the same edition, but with a line on the front cover: "ADVANCE UNCORRECTED PROOFS -- NOT FOR SALE'.
The copyright date is just xxxx, and cross referenced page numbers are blank.
And no index.

[SheilaAnn]

my book does not look like this! When I get home, I will snap a pic.

[yakima]

Per Thriftbooks, there are several editions. Apparently 2005 is the latest.

[SheilaAnn]

Here’s mine….. it’s signed but not TO me…..

[yakima]

A vintage book. For a vintage girl!.

[58limited]

I received the duck confit from SheilaAnn. I just returned from the Farmer's Market and sat down to read the recipe. I was thinking of making this now, but Wow! There are a lot of things I do not have on hand so HEB curbside to the rescue. I'll pick up the order on Monday and I'll make the confit when I get back in town on the 26th.

I'm wondering why the skin from the salt pork is discarded: the recipe calls for pork skin. Too salty? I figured the salt would leach out into the Cassoulet.

The French sausage recipe is pretty simple so I'll probably make it myself, otherwise I'll sub bratwurst or kielbasa.

[ecowper]

I normally sub bratwurst for the sausage

[yakima]

Re duck confit. I are confused. Duck fat, cooked slowly with duck meat, I thought resulted in duck confit.
So, I suspect that 58limited received duck fat from BD.
Which is ducky with me.

[SheilaAnn]

You are right yakima confit is [enter protein name here] simmered in its own fat.

[58limited]

yakima I received two precooked duck confit leg quarters from SheilaAnn

A pack from Wild Fork and other sources is about $15.00 or so but I had no sources near me; Wild Fork no longer ships.

[yakima]

That is just cheating, BD should know better.

[yakima]

I thought the deal here was to cook interesting / oddball dishes. Now, it seems our BD is facilitating fake cooks. i am concered, but not yet outraged

[SheilaAnn]

Now now now….. Cassoulet is the main dish to be followed.

Duck Confit and Toulouse Sausage are the bonus cooks that are optional.

[58limited]

And you have some really good hot sauce on the way in exchange.

[yakima]

This cassoulet production is scheduled for dinner Tuesday nite, December 30. 8 adults, 4 kids.
The duck confit is resting/aging nicely on the deck.

[yakima]

Took ham hocks and pork skin/fat out of freezer, into fridge today. I have a pork butt already in fridge, but am concerned that it may have aged out. Probably make a grocery run Saturday to complete inventory.

[SheilaAnn]

I have a confession: in order to have this for Christmas Day, I have to accelerate the Day 1 prep. Items are still thawing!

[yakima]

Yeah, the logistics and timing are a bit complicated.