Dwarfs in Ankh-Morpork once became very angry — with axes, naturally — when they learned a certain restaurant was serving them fake rat meat (it was actually steak, of all things) because the proprietor couldn’t get his hands on enough real rats.
There’s something fishy about this – and it’s not in the Bouillabaise, I can tell you that ! Traditional bouilabaise is a fish stew not a rodent *rat*atouille !
Ingredients for Bouillabaise
For croutons
12 to 16 (1/2-inch-thick) baguette slices
3 tablespoons extra-virgin olive oil
1 garlic clove, halved
_ For soup_
1 (1- to 1 1/4 -lb) live lobster
2 large tomatoes, peeled and coarsely chopped
1 large onion, chopped
4 garlic cloves, chopped
1/2 cup extra-virgin olive oil
1 lb boiling potatoes
1/3 cup finely chopped fennel fronds (sometimes called anise)
1 Turkish or 1/2 California bay leaf
1/4 teaspoon crumbled saffron threads
1 1/2 tablespoons coarse sea salt
1/2 teaspoon black pepper
9 cups white fish stock (or store-bought)
3 pounds white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces
1/2 pound cockles or small hard-shelled clams, scrubbed
1/2 pound cultivated mussels, scrubbed and any beards removed
Puts me in mind of an episode of the old “Alfred Hitchcock Presents” TV series titled “The Specialty of the House”. Look it up and watch it, if you can. . .it’s delicious!
I’m impressed that only two of us found a way to twist this into politics (skipping the reply strings). I’m almost surprised that nobody’s gone racist. Maybe we should get back to yesterday’s cave?
John Spartan: (Bites into the burger) This is fantastic! You gotta try this. Huxley: Just don’t ask them where the meat comes from. John Spartan: Huxley, what’s that supposed to mean? Huxley: Do you see any cows around here, detective?
Dtroutma almost 6 years ago
Inspectors??
WoodEye almost 6 years ago
Seasoned with chest hair…
enigmamz almost 6 years ago
Watch out for that grass skirt near open flame!
the lost wizard almost 6 years ago
Double double toil and trouble. Fire burn and cauldron bubble.
dwane.scoty1 almost 6 years ago
Another “Celebrity Chef” Wannabee!
sandpiper almost 6 years ago
The obvious rats have been nailed. It’s the crafty ones who have yet to be exposed. It will come.
DHBirr almost 6 years ago
Dwarfs in Ankh-Morpork once became very angry — with axes, naturally — when they learned a certain restaurant was serving them fake rat meat (it was actually steak, of all things) because the proprietor couldn’t get his hands on enough real rats.
wdgnas almost 6 years ago
lesliepiper1: none of this investigation matters. the president will pardon anybody who holds the line and his pecker…
MeGoNow Premium Member almost 6 years ago
Strange how the busboys keep disappearing.
Cerabooge almost 6 years ago
Seasoned with .. uh .. capers! Yeah, that’s it, capers.
(Invasion of the Body Snatchers)
Linguist almost 6 years ago
There’s something fishy about this – and it’s not in the Bouillabaise, I can tell you that ! Traditional bouilabaise is a fish stew not a rodent *rat*atouille !
Ingredients for Bouillabaise
For croutons12 to 16 (1/2-inch-thick) baguette slices
3 tablespoons extra-virgin olive oil
1 garlic clove, halved
_ For soup_
1 (1- to 1 1/4 -lb) live lobster
2 large tomatoes, peeled and coarsely chopped
1 large onion, chopped
4 garlic cloves, chopped
1/2 cup extra-virgin olive oil
1 lb boiling potatoes
1/3 cup finely chopped fennel fronds (sometimes called anise)
1 Turkish or 1/2 California bay leaf
1/4 teaspoon crumbled saffron threads
1 1/2 tablespoons coarse sea salt
1/2 teaspoon black pepper
9 cups white fish stock (or store-bought)
3 pounds white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces
1/2 pound cockles or small hard-shelled clams, scrubbed
1/2 pound cultivated mussels, scrubbed and any beards removed
1/2 pound large shrimp in shells
Rouille
readfred almost 6 years ago
Puts me in mind of an episode of the old “Alfred Hitchcock Presents” TV series titled “The Specialty of the House”. Look it up and watch it, if you can. . .it’s delicious!
Oldgrowth almost 6 years ago
I’m impressed that only two of us found a way to twist this into politics (skipping the reply strings). I’m almost surprised that nobody’s gone racist. Maybe we should get back to yesterday’s cave?
Lablubber almost 6 years ago
I’ll just have a pastrami on rye thank you.
Sailor46 USN 65-95 almost 6 years ago
ratatouille, anyone?
wndflower1 almost 6 years ago
“Fried green tomatoes” this shore is good babque ma’am!“auh huh- the secrets in the sause”(misspellings intentional) grin
wallylm almost 6 years ago
John Spartan: (Bites into the burger) This is fantastic! You gotta try this. Huxley: Just don’t ask them where the meat comes from. John Spartan: Huxley, what’s that supposed to mean? Huxley: Do you see any cows around here, detective?
Mokurai almost 6 years ago
It’s a cookbook! (To Serve Man)
Soylent green!
TV Tropes: I’m a Humanitarian aka: Cannibal
https://tvtropes.org/pmwiki/pmwiki.php/Main/ImAHumanitarian?from=Main.Cannibal
mysterysciencefreezer almost 6 years ago
Remy, nooooo!!!