Thanks Pete, yes, you just grab the sausage underneath with your thumbs with fore and middle finger pressing on the sausages and then with a quick flip, you are set. Upside down on the plate but right side up to your mouth.

Note that I also used a trick I learned from the lobster roll above, nitrile gloves. Not something you want to wear in mixed company unless they are a collection of bon vivants, but the gloves allow for unbridled devourabling of anything "complicated" on your plate creating a few moments of pure ecstasy. Or something very close.

I highly recommend finding a local purveyor of sausages like these. Looking forward to October and getting some duck and white beans.

Cassoulet!

Make sure you get the correct white beans ...

I LOOOOOVE cassoulet! I used great northerns last time I made it, a batch from days gone by. Duck leg peeking out under a thyme sprig.

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You have to use Tarbais beans. Nothing else comes even close.

They are hard to come by but you can mail order a decent substitute from Rancho Gordo.

I highly recommend that you try Anthony Bourdain‘s recipe for cassoulet. It rocks. The only substitutions I would make would be to maybe swap out the pork belly for a meatier cut of pork and to use sausages that aren’t as garlicky as a typical French sausage. OK, maybe a few more duck pieces too.

I will look for them, and at his recipe, thanks. The way the summer is going, October will be next week.

If you can’t find the recipe, let me know. I’ll get it to you.

Better yet, just buy his Les Halles cookbook, you’ll love it.

Will do. I really should look at cookbooks more than I do which is to say not at all. But I may benefit from it. Have 1973 printings of Julia Childs books, will probably open one for duck liver mousse, it's been years since I made it. Currents soaked in Calvados... mmm.

My cookbook collection has grown to somewhere between 150 and 200 volumes. All of the best chefs in the world have cookbooks now, so type of food you can find at the best restaurants in the world is available to anyone, with a little skill and patience. Things have progressed far, far beyond the days of Julia Child, God rest her soul.

Korean fried chicken with toasted sesame seeds. Unbelievably good.

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YUM! Looks fantastic, Shaun, as always.

This afternoon I brought some take out over to my Mom's for us. From Boston Fish House. Haddock, onion rings, and broc. salad.

As always it was incredibly good. Check out the Haddock portions....the owner and I are friends and he always "hooks me up" - his words - even though I never talk to him when I place my order - somehow he knows it's from me when he sees the name Bazza. :p

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I'd love to do this.
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That does look super tasty Baz and I'm not surprised you are hooked up wherever you go.

Thanks Shaun - back at ya.....SmileWavy

This is what Mom used to call "Kitchen Sink Stew" because it has "everything in it but the kitchen sink. (Is that even an expression outside of Appalachia?) He would go to the garden and get a handful of everything that was ripe, cut it up, and saute it in butter. I made some last night and it made this old farm boy happy.

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Corn, tomatoes, green peppers, Hungarian wax peppers, red onion, garlic, probably something else that I don't remember.

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I sauteed it all in olive oil, with a little salt and pepper.

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Served with some farm sausage and homemade bread and butter. It's not fancy, but it made me happy.

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Last night's dinner coming off the grille.

LOL
Picture is sideways...done in by my own cell phone photo.
OPPS!

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Chicken soup with veggies and extra wide egg noodles. I always use stir fry veggies with broccoli.

Ended up using both my larger size slow cookers. Put 3 containers in the freezer and the rest in this very handy Rubbermaid container that doesn't take up much space in the refrigerator...but has a huge capacity. I will take some to my Mom tomorrow and also to one of my clients whom I trade food items with.

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Was headed to the store after work this morning to pick up some ground beef for burgers and at the last minute detoured into Manny's for some take out veggie pizza and a Greek salad.

YUM! :p

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Wester Ross Scottish Atlantic salmon with asparagus and Persian saffron beurre blanc. Finding the best farm raised salmon can be challenging but worth every bite and then some.

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So I'm in pursuit of pizza perfection...My GF thinks I'm nuts, but she loves the results...

Latest: 00 artisinal flour, San Marzanos, Mozzarella I made, basil I grew...I know big deal growing basil... Next time the sauce will be from tomatoes from my garden.. Olive oil from a Cali small batch producer..

Wood pellet fired oven

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So close:

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Making mozz..

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In all delish..


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