We very much like duck breast in Gourmandistan, but we’re always a little leery when we cook it. Getting to that perfect stage, a bit beyond rare but before the liverish taste takes over, isn�...
Over the years, there has been much debate in Gourmandistan over which Chinese food travels best. While it was never one of Michelle’s favorites because sameness, Steve usually asserted that l...
https://gourmandistan.com/2016/03/21/take-out-lo-mein-taken-in-to-gourmandistan-transformed-by-duck/
Michelle has been revisiting David Thompson’s Thai Food, a cookbook we’ve had for many years. In addition to enjoying the stories about Thai culture and history, she has also been searching...
https://gourmandistan.com/2015/04/13/deliciously-dumbing-down-duck-curry/
Once again Gourmandistan enters a new year, and once again we enjoy black-eyed peas on New Year’s Day, without resorting to Hoppin’ John. Steve managed to come down with a nasty cold between...
https://gourmandistan.com/2015/01/01/garbure-gets-gourmandistan-ready-for-2015/
We Gourmandistanis are big fans of duck confit. We’ve written before about our less fat-intesive method of making it, and we currently have some boned-out bits stuffed in the freezer, waiting f...
https://gourmandistan.com/2014/03/10/canard-a-la-moutarde-competes-with-duck-confit/
The next time you’re eating “brunch” with a “spork,” you should stop for a moment and thank Lewis Carroll. (Perhaps you should then explore the idea of no longer brunching, especially i...
It is wonderfully once again time for ramps, a benefit of Gourmandistan’s close proximity to Appalachia. (Other benefits are elk viewing tours, excellent attorneys/former judges and enormous am...