Featured Post

Hope Springs Eternal: The Mary Wheeler Interview

Mary and Tim Wheeler, with son Christopher.  Courtesy Mary Wheeler. Prepare yourself(s) for an amazing interview with a largely u...

Wednesday, February 1, 2012

The power of Christ compels you

 

We have in past posts demonstrated that sausages have been used as a spiritual weapon in the cosmic battle of good and evil, both by the Devil and Jesus.

Furthermore, several companies, obvious Satanic fronts, tap into the power of the Horned One to sell their products, whether mousetraps or spreadable meat in a can.
 
But if the Anti-Christ's gonna play this way, Christ is gonna try and best him, tit for tat.  Can Old Scratch come close to cassoulet in a can, especially when it comes, apparently, straight from God?  The web page for this company is illuminating; the company slogan:  "From Father to Son."

Indeed. 

We can't help but notice that checkerboard pattern....we've seen it before.  What does it all mean?  The great chessboard where good and evil play their game?  Food fit for dogs?  Masonic hoodwink?  You be the judge....

10 comments:

  1. Rodger that test, alpha bravo.

    Is that goose on the white "tiles"?

    ReplyDelete
  2. Doh! I said to myself, what is that bird? You come along and hit the nail on the head, I think. Cassoulet is usually made with either duck, or goose. (Remember that odd game?)

    Anyhoodle, was testing because Wilson was having some trouble posting comments like we had some time back. Maybe because he was using Chrome?

    ReplyDelete
  3. Hm, I posted this here comment with Chrome and it seems to have worked fine?

    RE "Duck, Duck, Goose": Did'ja know that in Minnesota they play "Duck, Duck, Gray Duck"? As far as I know, this is only state that plays it that way...

    Cassoulett, by the way, sounds delicious, a good winter dish. I'm going to look up a recipe and try to make some next weekend.

    ReplyDelete
  4. I dunno why it was bugging for Timoteo....perhaps blogger was having some issues at that very moment? Makes me wonder....

    Yest, the Cassoulet is delicious, but the ingredients are quite precise in terms of the sausage and beans, as well as the confit duck. Plus, it should be cooked for a really long time. A Minnesota version could be really cool....try to do it in an earthenware cooking bowl if possible. If you ever get to these parts we'll get one in Castelnaudary. I took Tim on the way to Barcelona and he enjoyed it.

    Apparently there is also Extreme Duck Duck Goose! haha Wear your helmet for that one. I'd never heard of that before....oddly Wikipedia offers not explanation for the origin of the game...other searches seem to think it's origin is lost to time....sounds like perfect Tub fodder!

    ReplyDelete
  5. hmm, didn't get to making the cassoulet this weekend (but made a damn good steak with shallots, deglazed the pan with beef stock, and topped it all with a port/red wine reduction sauce).

    maybe next weekend.

    i'm sure my minnesota version will basically be an entirely differently dish. i usually read a bunch of recipes to get the gist of the thing, and then run off in my own direction. i can tell you that, given my wive's limited range of meat consumption, there will be be no goose, no duck, and maybe no sausage. instead, chicken and bacon.

    the thing that's throwing me is lots of cassoulet recipes start on pan(s) and end in the oven. that's different for me. and it's also, i think, not true to the cassoulet spirit, which, i might be wrong, is a dish that slowly cooks every together--as opposed to cooking this here and that there and putting it all together later.

    sorry to put you on the spot, but how is it actually traditionally made?

    ReplyDelete
    Replies
    1. Alex would actually be better to ask, as I've never actually made one myself. I have to say though, given your substitutes, it will no longer be a cassoulet! Those ingredients create the essential alchemy required. It's a very regional thing in which goose or duck are almost like religious components. I think yer right, it begins in the pan but must be cooked together in the oven. Usually, this is an earthenwae "marmite" of a certain size. Ideally, the ingredients cook sloooowly for about 24 hours! Which is quite an investment timewise. But I think it's one of those things you prep and let go of until the next day. It's a heavy beast of a meal, but with a good bottle of red it goes down pretty well without too much damage to the stomach. ;) It's fuel for the fart-machine though! Try to do it up with confit of duck if possible...you won't regret it. Also, a red wine from the Aude department would be perfect, or Corbières. Something from the Southwest at least. Not sure if you've got a wine cellar with a diversity of French wines, but you've got great stuff from around here at interesting prices. Not sure about exports though. Maybe they only send the expensive stuff to the US. We can get very drinkable wines here for about 5 euros. If I recall corectly, though, we couldn't find stuff in the States for less than 7 or so dollars, and that was terrible. But hey, you can swing a good bottle for a cassoulet. Just ventilate the house....

      Also, just after peeping I realize that there are different varieties of Cassoulet and the duck isn't in all of them, mea culpa. But I do think it's a great ingredient you should try to plop in....your wife can always not eat it and leave it for you!

      Delete
  6. This comment has been removed by the author.

    ReplyDelete
  7. Well, I'm a liberal cook, pressing forth such catastrophes as "vegetarian chili" ... as if there were such a thing.

    But this "duck confit"? Can it be purchased in the United States?

    I struggle, quite frankly, to consider where I might purchase even a non-confit variety duck...

    I'm teasing you, of course, but the ghost of cassoulet cannot illude me forever...

    ReplyDelete
    Replies
    1. I'm sure you can find something online for your area?

      Confit: "Confit of goose (confit d'oie) and duck (confit de canard) are usually prepared from the legs of the bird. The meat is salted and seasoned with herbs, and slowly cooked submerged in its own rendered fat, in which it is then preserved by allowing it to cool and storing it in the fat. Turkey and pork may be treated similarly."

      Easy peasy! Look online for traditional recipes.... :)

      Delete

Thanks for taking the time to comment!

Need to add an image? Use this code: [ximg]IMAGE-URL-HERE[x/img]. You will need to remove the the boldface x's from the code to make it work.