Cat #1248: Gigio perusing
Cannelle peppering Lea...
There's music in a hammer,
There's music in a nail,
There's Music in a tom-cat
When you tread upon his tail. |
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Remember,
as a good American, no meaningful experience is ever complete
until you buy the t-shirt associated with it. Oh, and the
check's in the mail.
Click here
to realize your manifest destiny. |
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The Infinite Cat Project
Presented by Mike Stanfill, Private Hand
Illustration,
Flash Animation,
Web Design
www.privatehand.com
Despite
a common pan-gallic chauvinism, French
cooking is not a monolith: it ranges from the olives and seafood
of Provence
to the butter and roasts of Tours,
from the simple food of the bistro to the fanciful confections of
the Tour
d'Argent. However, it all shares a seriousness about food. Throughout
the country, French cooking involves a large number of techniques,
some extremely complicated, that serve as basics. Any cook will
tell you that French
food will not tolerate shortcuts in regard to these fundamentals.
Because mastery of sauces or pastry doughs is the center of the
culinary arts, recipes themselves remain classic and constant. This
is one reason why French cooking has always seemed so daunting on
the other side of the Atlantic. Americans love nothing more than
combining innovation with time-saving; it is the particular genius
of the United States, and it couldn't be more at odds with the French
aesthetic. |
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