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    Jerry-NetherlandDayna Evans
    7/23/15 2:03pm

    Just to be clear, lest anyone not read past the headline, one eats “pork” not “pig” just as one eats “squab” not pigeon.

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      Tommy Craggs' Corporate AmexJerry-Netherland
      7/23/15 2:10pm

      Hi Jerry, I just listened to you on the UU podcast. I thought you did a good job.

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      SpringSprungJerry-Netherland
      7/23/15 2:12pm

      Thank you for saving me from making a terrible Ozzy Osbourne joke. That actually looks good.

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    benjaminalloverDayna Evans
    7/23/15 2:19pm

    It was made in a bread loaf from the best baker in the village, and the loaf was hollowed out and filled with rich cooked oysters, and then, according to my mother’s vague and yet vivid account, the top of the loaf was fastened on again, and the whole was baked crisp and brown in the oven.

    I learned to make this bread except with perch, celery seeds and drenched in white wine. Oh and lots of lemon and butter. The fish sort of poaches in the wine inside the loaf of bread. It’s outstanding. Now I shall try it with oysters!

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      floribundasbenjaminallover
      7/23/15 6:25pm

      What’s the recipe called? Perch loaf? I’m intrigued.

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      benjaminalloverfloribundas
      7/23/15 6:47pm

      I learned it from a boyfriend, not in a cookbook, otherwise I’d link a formal recipe for you. The idea is to find a loaf of bread that’s crusty like a baguette but a little wider, to fit the fish into. I find the smaller the fillets, the nicer the texture and flavor, and we’re lucky to live meters from Lake Erie where we can buy it right of the fisherman’s boat. You want to cut about 1/4 of the bread out of the top, stuff with fish, pats of butter, and celery salt and celery seeds. I like to rough-chop the cut-out piece of bread up in a food processor, and mix that with more butter, salt and pepper and celery seeds, pack that mix in on top of the fish, and pour a whole glass of white wine over the filling. It doesn’t take long in the oven at 400- you’ll know when it’s done because the fish becomes opaque and the bread-crumb topping goes dry and golden. You have to give it at least 10 minutes to cool, then you drizzle liberally with fresh lemon juice, and slice the loaf into 2 inch sections, like it’s a sushi log. I like to serve it warm with a little spicy aoli or salsa verde, but it stands on its own. I’ve substituted pickerel and other whitefish, but perch is the best because it has the most flavor.

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    cuntybawsDayna Evans
    7/23/15 2:22pm

    I saw a pigeon this morning, its feet tangled together in string. It was just hopping along the sidewalk, all confused.

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      Ken Yadiggit, Adioscuntybaws
      7/23/15 2:42pm

      Easier to catch and eat.

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      Siphancuntybaws
      7/23/15 2:51pm

      Did you free it?

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    Búho se PierdeDayna Evans
    7/23/15 2:23pm

    This just made me profoundly happy. MFK Fisher should be on everyone's bookshelves.

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      kid snerkadelicBúho se Pierde
      7/23/15 3:03pm

      No aspersions on Fisher, but I infinitely prefer the food writing of A.J. Liebling. To say nothing of boxing!

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      the-return-of-samba00Búho se Pierde
      7/23/15 3:10pm

      Agreed. I don’t know how many copies of The Art Of Eating I’ve given as gifts.

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    Medieval KnievelDayna Evans
    7/23/15 2:34pm

    My grandfather used to say, “We had to survive on terrible, terrible meals during the War. But enough about your grandmother’s cooking . . .”

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      $kaycogDayna Evans
      7/23/15 2:17pm
      GIF

      Eat pigeon.

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        Jerry-Netherland$kaycog
        7/23/15 3:09pm

        Or mouse, for that matter..

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        Friedneckbones$kaycog
        7/23/15 4:25pm

        Uh, that was sad. It’s a mocking bird and they are pretty aggressive if you are near their nests. So the babies died too.

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      BSTrainerDayna Evans
      7/24/15 1:02am

      I stopped reading partway through Gastronomical Me because I started to get a bit creeped out by the way she flippantly makes reference to deaths, particularly gruesome murders. My memory is that she would wax poetic, in great detail over several pages, about eating oysters or the smell of stews etc., and then end with a line like, “but then she used the butcher knife to slash her mother to death before turning it on herself,” or “but then some boy in another class went through some difficulties and several members of staff ended up dead.” Or something. My assumption is that, for people who lived through the world wars, death was a little less of an event. But it did come across as creepily cavalier to Gen-X me.

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        Cylontater: Genital WhispererDayna Evans
        7/23/15 2:09pm

        a four-hour block of Rachael Ray talking to a backyard ghost about empanadas

        I don’t particularly like Rachel Ray but I would watch the fuck out of this.

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          crouching tigerDayna Evans
          7/23/15 9:05pm

          I wonder if Consider the Lobster is a tribute title to Fisher.

          I'd never heard of Fisher before, Dayna, but now I'm intrigued. Thanks for this!

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            A House In VirginiaDayna Evans
            7/23/15 5:36pm

            I like how there’s no dimestore stupid French cliche snark in this article.

            BIEN FAIT, Mlle.

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