French and Chinese cuisine have many things in common including a variety of poultry dishes that involve deboning birds (the galatine and eight-treasure duck are two examples that I can think of).
What’s different is the …

Okay, so a week late, but at least the post is up. I blame the back twingie combined with a whack-load of (re)writing.
As I mentioned at the start of the Year of the Tiger, unlike last year, …

What you see in this lead photo is a stock pot containing 69 chicken and 3 capon carcasses (and 17 chicken feet). And while it resembles a scene from a variety of episodes of CSI, …

Pot-au-feu (trans. “pot on the fire“) is another classic French stew which essentially consists of boiled meat and vegetables. Like garbure and cassoulet, there are many, many variations but it comes down to meat, vegetables, …

Canadian Thanksgiving (you know, the good one) has wound down and is over until next year; same old – too much eating and nearly immobile from the caloric onrush. It’s a combination harvest festival as well as the first autumnal …