From David Lebovitz one time pastry chef for Chez Panisse, now living the good life in Paris:
"...you can tell it's an American recipe, since the portion sizes call for 2 [chicken] thighs per person. In France, one thigh would be sufficient for a meal and if you want to see surgical precision, skip the l'hôpital and watch a French person eat chicken. I don't know how they manage to scrape off every morsel clean from the bones with their utensils, even from those teeny-tiny quail wings. But it's pretty impressive to watch."
Who knew?
1 comment:
I can't even tell you how vindicated I feel. If ze French are doing it, zen I am defeenetley most brilliant!
And you mocked me all these years...tsk, tsk...
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