This is my final Cuisine de Meuh post: I've finally got to the bottom of the box of cards I found in a French seaside villa. Given today's cold weather, this last one is seasonal.
I'm serving you aubergine gratin, carrot gratin or croute de skier (crusty skier).
But what does it matter? They all look the same.
The aubergine and the skier even taste the same. It's just that the skier is slightly more... chewy.
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?
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.
Hey look. They have a big pan. We can get refills!.
And this pan is even bigger!
Help yourself! There's no shortage of this either...
To prove that the abovw dish is made from real, pre-digested ingredients, I photographed the recipe.
Come to think of it, doesn't sound much better than it looks...
Where oh where did these horrors come from? Why, here of course!
Cuisine de Meuh will be back again later this year (sorry)...
We thought we could make this dish attractive by surrounding it with decorative apple rings.
It works, n'est-ce-pas?
Or does it still look like a big pile of ----
Ok do you have any suggestions that could make it look better?
I'm in France this week. We in France have new ways with eggs. Ways you would never think of them before. Like this, eggs on coffee-cream icing to resemble eyeballs.
Why is everything so... symmetrical?
Or this, eggs in gravy sitting on individual yorkshire puddings...
decorated with deep fried pubic hairs.
(more Cuisine de Meuh all this week)
I thought I'd bring back Cuisine de Meuh for a celebratory end-of-summer week.
I've always thought there's something sinister about chicken dishes. A meat so easily manipulable (y'know how any unfamiliar protein "tastes a bit like chicken") has to have a dark side.
Here's the proof...
but don't worry, we finally caught up with the big satanic turkey and incinerated it along with all its little followers...
We all know that green food is fresh, attractive and full of vitamins. Just like these...
Imagine one of these on your plate right now. You might guess they're eggs from the shape. But WTF are these?
Really WTF? Suggestions below.
There will be more from Cuisine de Meuh soon...
If you have three disparate ingredients in the bottom of your fridge that you can't think how to combine like beef, chocolate and sardines or, hey, why not veal, sweetcorn and pineapple, you can always make them taste just great by threading then on a brochette!
This also works if your fridge is full of like, a LOT of the same ingredient. Doesn't thi looks more appetising than if I just served you with a HUGE plateful piled up with burnt sausages and a medium-sized wedge of toasted cheese on the side - well doesn't it?
First you scalped me then you turned me into fruit soup.
I'm lurking behind your bowl. I will have my revenge!
