Daytime visit to the Christmas market. Je voudrais hot in my wine and gizzard confit in my potato.
Hot spiced wine. Try weaving through the throngs of people with a full glass of hot red wine - we actually chickened out and pulled off to the side until it was a little less full. Yes. That's gizzard confit on my baked potato. Confit means to slow cook in duck or goose fat to preserve things. Aside from preserving it, it also makes things tender and about 25Xs tastier, but animal fats will do that to things.
"l'esgoulade". Country style bread, with cancoillotte and shavings of some strong, aged, hard stuff. They get it bubbly and brown under the grill and then crack the crusty top so that the splash of armagnac has somewhere to go.
It's hot...and delicious. Winner.
No comments:
Post a Comment