tag:blogger.com,1999:blog-7414775977222684812.post9108770137008444411..comments2023-08-27T10:10:30.032+02:00Comments on Laws of Silence: The power of Christ compels youDauradehttp://www.blogger.com/profile/06296473494856239751noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-7414775977222684812.post-69513384129866729202012-02-15T14:55:26.837+01:002012-02-15T14:55:26.837+01:00I'm sure you can find something online for you...I'm sure you can find something online for your area? <br /><br />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 Dauradehttps://www.blogger.com/profile/06296473494856239751noreply@blogger.comtag:blogger.com,1999:blog-7414775977222684812.post-64659570174595284872012-02-15T05:36:52.706+01:002012-02-15T05:36:52.706+01:00Well, I'm a liberal cook, pressing forth such ...Well, I'm a liberal cook, pressing forth such catastrophes as "vegetarian chili" ... as if there were such a thing.<br /><br />But this "duck confit"? Can it be purchased in the United States?<br /><br />I struggle, quite frankly, to consider where I might purchase even a non-confit variety duck...<br /><br />I'm teasing you, of course, but the ghost of cassoulet The Gidhttps://www.blogger.com/profile/04222098025692029885noreply@blogger.comtag:blogger.com,1999:blog-7414775977222684812.post-92198393986820444242012-02-14T12:52:05.083+01:002012-02-14T12:52:05.083+01:00Alex would actually be better to ask, as I've ...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. UsuallyDauradehttps://www.blogger.com/profile/06296473494856239751noreply@blogger.comtag:blogger.com,1999:blog-7414775977222684812.post-86852187533160533852012-02-14T12:51:39.727+01:002012-02-14T12:51:39.727+01:00This comment has been removed by the author.Dauradehttps://www.blogger.com/profile/06296473494856239751noreply@blogger.comtag:blogger.com,1999:blog-7414775977222684812.post-72424387521512268982012-02-14T05:37:15.550+01:002012-02-14T05:37:15.550+01:00hmm, didn't get to making the cassoulet this w...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).<br /><br />maybe next weekend.<br /><br />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 The Gidhttps://www.blogger.com/profile/04222098025692029885noreply@blogger.comtag:blogger.com,1999:blog-7414775977222684812.post-13523233582178180952012-02-06T14:51:47.754+01:002012-02-06T14:51:47.754+01:00I dunno why it was bugging for Timoteo....perhaps ...I dunno why it was bugging for Timoteo....perhaps blogger was having some issues at that very moment? Makes me wonder....<br /><br />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 Dauradehttps://www.blogger.com/profile/06296473494856239751noreply@blogger.comtag:blogger.com,1999:blog-7414775977222684812.post-22181450025105588922012-02-06T01:30:12.558+01:002012-02-06T01:30:12.558+01:00Hm, I posted this here comment with Chrome and it ...Hm, I posted this here comment with Chrome and it seems to have worked fine?<br /><br />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...<br /><br />Cassoulett, by the way, sounds delicious, a good winter dish. I'm going to look up a recipe and try to make some next The Gidhttps://www.blogger.com/profile/04222098025692029885noreply@blogger.comtag:blogger.com,1999:blog-7414775977222684812.post-71175089742482354902012-02-04T09:42:29.963+01:002012-02-04T09:42:29.963+01:00Doh! I said to myself, what is that bird? You co...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?)<br /><br />Anyhoodle, was testing because Wilson was having some trouble posting comments like we had some time back. Maybe because he was using Chrome?Dauradehttps://www.blogger.com/profile/06296473494856239751noreply@blogger.comtag:blogger.com,1999:blog-7414775977222684812.post-71354214445749473342012-02-04T02:48:19.462+01:002012-02-04T02:48:19.462+01:00Rodger that test, alpha bravo.
Is that goose on t...Rodger that test, alpha bravo.<br /><br />Is that goose on the white "tiles"?The Gidhttps://www.blogger.com/profile/04222098025692029885noreply@blogger.comtag:blogger.com,1999:blog-7414775977222684812.post-39791313841455702012012-02-01T17:18:52.952+01:002012-02-01T17:18:52.952+01:00TestTestDauradehttps://www.blogger.com/profile/06296473494856239751noreply@blogger.com