Waitman Posted December 19, 2008 Share Posted December 19, 2008 So, I've got a recipe for boudin blanc (not in front of me, sadly) but I'm thinking of adding either duck liver or foie gras and maybe some truffles and I'm wondering if anyone has any thoughts. Link to comment Share on other sites More sharing options...
mdt Posted December 19, 2008 Share Posted December 19, 2008 So, I've got a recipe for boudin blanc (not in front of me, sadly) but I'm thinking of adding either duck liver or foie gras and maybe some truffles and I'm wondering if anyone has any thoughts. What time should I come over? Link to comment Share on other sites More sharing options...
Waitman Posted December 19, 2008 Author Share Posted December 19, 2008 What time should I come over? 7-ish. Bring the duck fat. Currently in a fight with the wife over the inclusion of the foie. Link to comment Share on other sites More sharing options...
zoramargolis Posted December 19, 2008 Share Posted December 19, 2008 Currently in a fight with the wife over the inclusion of the foie. Tell her that everything tastes better with foie. Link to comment Share on other sites More sharing options...
Waitman Posted December 19, 2008 Author Share Posted December 19, 2008 Tell her that everything tastes better with foie. She needs little convincing of that. Currently in possession of a shopping bag holding .14 lbs of Perigord truffles and 200 grams of Epoisse. If you scrunch the bag up, hold it to your nose and huff, it's even better than airplane glue. And you can't even smell the foie... Link to comment Share on other sites More sharing options...
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