Puree - was there ever a more sinister word?
I can take the soup so thick that butter floats on it but *what* are those things behind it?
and, I've been wondering...
...do you dunk them?
10:12 AM in Cuisine de Meuh | Permalink
An treat - over the next few days, at special request, my very last few Cuisine de Meuh cards.
I like the 'bacon juice' seepage in this picture, as well as the picturesque arrangment of bacon strips.
The one below is just like the one above, but they didn't bother to fold it, cut off the rind or fat from the bacon strips, do the bacon strip arrangement thing or take it out of the pan.
That's what makes it Danish.
There's a reason the French word for bacon is lard.
05:31 PM in Cuisine de Meuh | Permalink