Yeah have you noticed how many recalls we have had recently? A LOT! It has got to be driving up food costs. And its like arguing with the pesky safety geek down at the plant about the merits and your objections to safety glasses or bending with the knees to pick something up. If you do not recall on a broad and way excessive manner. The trial lawyers are waiting in the wings with fake health cases to hit the headlines with.
Yeah, at my old work in Idaho (Wendys) Maire tells me they are throwing out all the salads due to the shortage.
Funny... I hadn't heard until my buddy came in from out of town and mentioned it (as we were at a pub, feasting on Scotch Eggs, Chicken Fried Steak sandwiches and German brew on tap,) he orders his sandwich with tomatoes, knowing about this whole thing, then calls me today and asks me if I got sick like he did. I don't like tomatoes, so I was spared.
I have a ton of tomatoes. I have a friend (the guy who runs Bastillia's Lousiana kitchen I talked about a few weeks ago, best crab cake salad ever) called me and wants all of the tomatoes I got. He told me they are beautiful. He is going to teach me some French techniques. He learned at the Comadores Palace (5 stars in Zagats) (the place that taught Emiril, he worked under Emril there) If you didnt know, Cajun cuisine is the closest thing to French cuisine on this side of the planet. Anyway, I will make a fugly feast one day, and invite every single one of you dick suckers for a 8 course French meal, wit hTOMATOES!(I am stoned, and I REALLY want a fucking po' de creme right fucking now
I could probably provide you with the poo, but I doubt you'd be able to get any creme out of me without an accomplice...
its a french dessert, translated to Pot of cream, its a custard, like Cream broulegh, excepot no carmelized sugar, and more vannillla bean
Custard is sick. It reminds me of the scum at the bottom of a jello bowl when it didn't set properly. I haven't eaten jello since I was a kid, but I remember waiting impatiently for the stuff to set and tried speeding up the process by putting in the freezer and it always came out like shit with weird thick rubbery slime at the bottom and watery sludge everywhere else. The first time I tried custard it instantly reminded me of that.