Read and apply… rinse accordingly
It has been rather gloomy here in Minnesota. It would normally not bother me, but I have been needing some sunshine and hope. This doom and gloom bullshit is killing me. That being said, I am reading a new book. The Foie Gras Wars How A 5,000-Year-Old Delicacy Inspired The World’s Fiercest Food Fight by Mark Caro. Not the most pleasant reading so far. The animal rights activists are giving me nightmares. Beware.
I am guilty of not reading as much I would like and what I was reading was pretty craptastic literature. I am engrossed in this book. There will be a pretty lengthy review once I am done, which should be done in a few days. What I will say is that it is turning out to be some enlightening stuff. My mind is on foie gras overload.
So now I have fowl on the brain. I spoke earlier about having purchased some cool proteins at the local Asian market. One of those was quail. Now I am trying to decide a way to prepare them that doesn’t me to require some sort of Michelin chef inspired skill. I wanna go simple and really taste this bird. I implore you wise food and non food readers: What would you do?
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Tags: foie gras, fowl, Mark Caro, Michelin, quail, The Foie Gras Wars
Cooking Just Cause, I'd Want To Know, Pop Thoughts | OxenCox | 24 March 2009 |
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By k8, March 24, 2009 @ 11:47 AM
Sadly, quail is treated like pheasant here. It goes in casseroles.
By LiLu, March 24, 2009 @ 1:41 PM
I’d ask Rachael Ray.
KIDDING.
By emma, March 25, 2009 @ 12:26 AM
Um, since I just learned how to bake a potato via Twitter, I should say nothing, absolutely nothing about what to do with a chicken.
By Jesse, March 26, 2009 @ 1:37 PM
One of my favourite restaurants in Indonesia does a mean fried quail dish. But hell if I know the recipe! And yeah… animal-rights activists give me the jeebies too. Sadly I’m craving foie gras now… =X