• Hiplainsdrifter_HPD

    Don’t let your foot become a trash can.

  • orinocowomble

    Or indeed an umbrella stand.
    I own a copy of the Larousse Gastronomique in English. There are recipes for African wildlife in it. They recommend any beef recipe to cook elephant by; there are some specialist recipes for camel, but lion “although it can be cooked as beef, is considered insipid by many.”

  • Clover_in_the_Lawn

    I own a copy of Larousse Gastronomique in French but have never used it yet, except for reading; it is interesting reading. Je deteste faire la cuisine en generale. However, I would like to try a recipe sometime, but not one with elephant or camel or lion! It’s so annoying when a recipe (in any cookbook) looks really good, and seems like something I could actually be successful making, but lists an ingredient that I cannot find in my local market.

  • Clover_in_the_Lawn

    This one must be for Jonathan!

  • orinocowomble

    Yes!!
    I’ve never actually cooked a recipe Larousse’s way, not being endowed with a large budget and a chef’s kitchen; I have used it as a source for clear explanations of stuff like mirepoix and how to braise a bird. But I agree, those recipes that start with a pound of butter and a dozen eggs and some expensive extract or spice are just reading material. Not to mention garnishing something with cock’s comb and jellied truffles.

  • PedrocAcacno

    this is really a nice thought http://sliminexgreencoffee.net/

  • Librarian in the Woodwork

    Appearing in between America’s political conventions, but no political comments so far. Interesting.