Sniff my cock, it smells of six-year-old girl's vagina.

On 8 Feb, 11:59, "Brad" <brad@gmail> wrote:
> Sniff my cock, it smells of six-year-old girl's vagina.

Cook about a kilo of onions in goose fat for about 40 minutes until
golden. Spring with a little flour and then add about 750 ml of beef
stock and a glass of red wine and simmer for about half an hour. Serve
with crusty bread, or maybe some stale baguette with gruyere melted on
top.

Hope this helps - and that nasty tourette's clears up.

Richard

"Richard Dixon" <rdngemail> wrote in message
news:b66e
> On 8 Feb, 11:59, "Brad" <brad@gmail> wrote:
>> Sniff my cock, it smells of six-year-old girl's vagina.
>
> Cook about a kilo of onions in goose fat for about 40 minutes until
> golden. Spring with a little flour and then add about 750 ml of beef
> stock and a glass of red wine and simmer for about half an hour. Serve
> with crusty bread, or maybe some stale baguette with gruyere melted on
> top.
>
> Hope this helps - and that nasty tourette's clears up.
>
> Richard
>Goose fat??????? Come on!

"Kent" <aka.kent> wrote in message
news:t5s1
>
> "Richard Dixon" <rdngemail> wrote in message
> news:b66e
> Goose fat??????? Come on!
>Why not?

"graham" <g.stereo> wrote in message
news:4448
>
> "Kent" <aka.kent> wrote in message
> news:t5s1
> Why not?
>
People use it, though it appears rarely. None of the major French cookbooks
call for it. I suspect in places where goose fat is plentiful and/or cheaper
than butter; the latter is the most commonly used oil to brown the onions.
Having used goose and duck fat in cassoulet before, I'm not sure I'd like
the taste with onion soup. If you don't have your own from your last goose,
you can only find it in a large city restaurant supply house at a very high
price. I'd bet, in the US, that the ratio of goose fat to "other fat" is
1:100,000, at best.

I don't really like it with the traditional beef stock. The Larrouse's
recipe calls for white stock.

Kent

On Feb 8, 6:49 pm, "graham" <gste> wrote:
> "Kent" <akak> wrote in message
>
> news:t5s1
>>
>>
>> Why not?

I would add 1/3 cup of monkey bacon just to enhance the flavor a tad.

"Kent" <aka.kent> wrote in message
news:hui1
>
> "graham" <g.stereo> wrote in message
> news:4448
> People use it, though it appears rarely. None of the major French
> cookbooks call for it. I suspect in places where goose fat is plentiful
> and/or cheaper than butter; the latter is the most commonly used oil to
> brown the onions. Having used goose and duck fat in cassoulet before, I'm
> not sure I'd like the taste with onion soup. If you don't have your own
> from your last goose, you can only find it in a large city restaurant
> supply house at a very high price. I'd bet, in the US, that the ratio of
> goose fat to "other fat" is 1:100,000, at best.
>
> I don't really like it with the traditional beef stock. The Larrouse's
> recipe calls for white stock.
>
I tend to agree. I used a piece of pork rind in a cassoulet, a normal
ingredient, and the fatty taste that resulted wasn't pleasant for me. I
have a recipe for a Gascon garbure that fries the veggies in goose fat, but
that is hardly surprising for the area. Most recipes for onion soup that I
have use butter, some add oil, but I suspect that it is more of a northern
French dish and butter is "correct". It was certainly most famous in the
cafés around Les Halles in Paris. As for stock, beef is common to all of
the recipes that I have but some suggest veal or chicken stocks as
alternatives.
I have several cans of goose fat in the larder but after roasting some ducks
recently, I have been using duck fat for roasting potatoes.
Graham

On 9 Feb, 01:50, "Kent" <akak> wrote:

> Goose fat??????? Come on!

Have you tried it with goose fat? I have ever since my french
colleague showed me her grandmothers' recipe. The same grandmother who
makes her own foie gras. Who am I to argue?

Richard

On 9 Feb, 18:12, "Kent" <akak> wrote:

> Having used goose and duck fat in cassoulet before, I'm not sure I'd like
> the taste with onion soup.

Ahh - so you've not tried it...

Richard