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Pot-au-feu, aka Giant Pot of Glistening Meat

November 16, 2010 Leave a comment

Dear Chef Bourdain;

In your cookbook, you call Pot-au-Feu “soul food for socialists”. I still don’t know what the fuck that means. But I can say it proved to me that when French people use common or cheap cuts of meat to create a tender, delicious dish – American people will end up spending a lot of money to create a tender, delicious dish. What’s cheap in the countryside of France (or at Les Halles in Paris) is devilishly expensive in Los Angeles, if it’s even available. So for Pot-au-Feu, I had to make some substitutions, and they were generally more expensive than the cheap cuts I couldn’t find. But the end result? Well, here it is:

Glistening Pile of Meat

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Categories: Cooking, Eating, Maundering, Prep
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