Addiction LX
#351
Senior Member
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I hate driving. And I expect I have driven longer than anyone else here, more than 54 years. Anyone else can claim the wheel when I'm going somewhere. Driving as fun is a marketing trick foisted on the American public. And no, it doesn't matter what car is involved.
#353
Casually Deliberate
I prefer rillettes and especially rillettes du Perigord. One time LoP and I went to a Cajun place and ordered pork rilletes and they brought them in a Mason jar. They had a funky aftertaste and it wasn't visually appealing either. No offense meant if that's how they eat rillettes where you're from but I think pork in a jar is not a good presentation choice. I think the rest of LoP's dinner was okay but it took forever for the waitress to bring us more bread to accompany the rillettes, she was kind of surly about it, and they ran out of alligator before I got my po'boy. The Andouille sausage was good but it doesn't surprise me that that place closed.
#354
Mostly Harmless
Join Date: Jul 2008
Location: Chittenango, NY
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#355
Mostly Harmless
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I hate driving. And I expect I have driven longer than anyone else here, more than 54 years. Anyone else can claim the wheel when I'm going somewhere. Driving as fun is a marketing trick foisted on the American public. And no, it doesn't matter what car is involved.
#356
Mostly Harmless
Join Date: Jul 2008
Location: Chittenango, NY
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#357
Senior Member
Join Date: Dec 2009
Location: Houston, TX
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I prefer rillettes and especially rillettes du Perigord. One time LoP and I went to a Cajun place and ordered pork rilletes and they brought them in a Mason jar. They had a funky aftertaste and it wasn't visually appealing either. No offense meant if that's how they eat rillettes where you're from but I think pork in a jar is not a good presentation choice. I think the rest of LoP's dinner was okay but it took forever for the waitress to bring us more bread to accompany the rillettes, she was kind of surly about it, and they ran out of alligator before I got my po'boy. The Andouille sausage was good but it doesn't surprise me that that place closed.
#360
Casually Deliberate
#362
Senior Member
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So he is talking here about people who are not strictly cannibalistic but have also eaten chicken. What do people who have never tasted chicken describe new things as tasting like? For that matter, what were great gusts of wind, etc compared to before there were locomotives?
#364
Mostly Harmless
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Not all chicken tastes like all other chicken. Sounds of tornadoes differ from event to event. Steam locomotives sound like steam locomotives, and diesel locomotives sound like diesel locomotives.
#365
Senior Member
Join Date: Jul 2009
Location: NW Indiana
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I'll be back when we are discussing something I have knowledge of.
This could be next year.
This could be next year.
#366
Senior Member
I prefer rillettes and especially rillettes du Perigord. One time LoP and I went to a Cajun place and ordered pork rilletes and they brought them in a Mason jar. They had a funky aftertaste and it wasn't visually appealing either. No offense meant if that's how they eat rillettes where you're from but I think pork in a jar is not a good presentation choice. I think the rest of LoP's dinner was okay but it took forever for the waitress to bring us more bread to accompany the rillettes, she was kind of surly about it, and they ran out of alligator before I got my po'boy. The Andouille sausage was good but it doesn't surprise me that that place closed.
Never ordered in a restaurant though, no bang for your buck.
#367
Has a magic bike
Join Date: Aug 2013
Location: Los Angeles
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Funny thing, I came back from vacation determined to eat healthier. Mostly I was thinking more veg. But the natural grocery store had walnuts on sale, so I went there to pick up walnuts and one thing led to another & I also picked up a bottle of walnut oil. Omega 3s.
Then I got home and read about walnut oil & how it's perishable and youve gotta use it up quick. Yikes. Stress. This led to googling walnut oil recipes. Which in turn led to making an orange walnut cake. Mmm dessert. Orange walnut cake topped with fresh whipped cream, blueberries & chopped crystallized ginger. Very healthy.
More googling led to making lemon-tarragon walnut oil mayo. Now we're very very healthy.
Sandwiches of sliced rotisserie chicken, lettuce & tomato on toasted sourdough with lemon-tarragon mayo. For dinner last night. Mmm.
Today for lunch made a dip by mixing buttermilk with the mayo & adding chives and dill. Big pile of crudités for lunch. Actually decently healthy. But also cheesy toasts, a total secret ingredient type recipe in which you lightly toast some bread (in this case sourdough) and schmear it with a mix of mayo & cheese (in this case lemon-tarragon mayo and an awesome aged parmesan-like goat cheese from the farmers market) then run it under the broiler. Very very very healthy. Not really but delicious.
Dressed some boiled Yukon gold potatoes with the buttermilk herb dressing, tasty potato salad to go with the grilled chicken.
So in the end, I wound up using 3/4 of the bottle of walnut oil and 3/4 of the mayo in 48 hours. You can see how healthy I've become.
#370
Has a magic bike
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Now whenever I see duck on a restaurant menu, I've gotta have it.
#371
Senior Member
Same here. The farmers market that sets up on the weekend carries lamb, which I also really like, but I don't think I've seen duck anywhere (haven't looked too hard, mind.)
#372
Has a magic bike
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I love classic duck a la orange.
Mmm and duck in port wine cherry sauce.
#373
Senior Member
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Duck is much tougher to cook innit? I would imagine that they're more difficult to raise than chicken, too, which is one of the reasons that pigeon is no longer on the menu to the extent that it once was.
#375
INSERT_TITLE_HERE
How about this compromise? If you want to talk about it, make your discussion the 'LemonChiffon" color (bottom row, third column). On the desktop scheme, at least, it should be very very difficult to read unless you highlight it with your cursor. See below, both in main post and quote -
main: spoiler
main: spoiler