One of the most important influences on my life and cooking was a wonderful French woman who married a Brit and settled here. Quite apart from her tendency to ask my friends and I “how many are we for lunch” and cope with any number from 3 to 30, her approach to cooking was legendary and usually involved meat, butter, wine, and cream. That said, she did once try deep fried, leftover, spaghetti and that did not work at all!
Universal recipe for any regional specialty
Ingredients
‑ local meat (TN: actually a slang word for meat, I don’t know the equivalent in English)
‑ local fat
‑ local booze
‑ onions
Preparation
① Sauté the meat and the onions in the fat.
② Cover with booze.
③ Let simmer for ages.
④ Serve. Grandma’s tip: it’s better the day after.
Comic by M. la Mine — reposted here
One of the most important influences on my life and cooking was a wonderful French woman who married a Brit and settled here. Quite apart from her tendency to ask my friends and I “how many are we for lunch” and cope with any number from 3 to 30, her approach to cooking was legendary and usually involved meat, butter, wine, and cream. That said, she did once try deep fried, leftover, spaghetti and that did not work at all!