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June 09, 2005

Comments

Dr. Biggles

YEAH !!! Quail, yum. You gonna brine the little darlings? They love that you know. No go for the hanger steak? What are they? NUTS ?!?! Call it an Onglet then, see what happens. Those fancy French names get them every time.

Biggles

haddock

The crowd for whom we need the big steak would be more inclined to order it if we called it the butcher's steak.

As for the French names my butchery instructor at culinary school used to say, "Call it a French name, mate. They'll buy anything with a French name. Take this chicken heart, cut it in quarters but not all the way down, pipe a little chicken liver mousse in it. Voila, coeur de volaille."

Dr. Biggles

YEAH !!! Butcher's Steak with a side of fried chicken with biscuits & gravy. Nice light spring time faire.

Biggles

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