mmm the salt cod sounds good! i am surprised u like salt cods, what is your opinion on this ingredient? does it offer a quality that is impossible to get with fresh cod?
lol, i struggle to make myself like a lot of that stuff! simply becasue others eat less well than we do, it keeps my perspective as grounded as possible, i guess....
and the bleeding of the live lamprey just sounds wrong, but the blood is used later on in the preparation...
i will say that an austrian hot brain sandwich (similar to a monte cristo) is delicious with a side of spinach austrian style! tripe i have yet to love but i am sure there is some french, jamaican, dominican, chinese, middle eastern or panamanian dish out there that i will like. i know there is a french recipe where thy cook it with a LOT of onions and end up then breading and frying the tripe and serving with a sauce. heh heh. they do something similar to pigs feet too!
i can even admit that i now savory the custardy soft jelly like creaminess of cow or pig feet in a richly seasoned broth with plenty of african yams, green bananas, south american tubers, or potatos simmered till tender, the starches having absorbed the rich juicy intensity of the afro caribbean/latin american broth.
well i think they will explain the french omelet, it is cool. the butter is heated till it starts to brown then the eggs are added and manipulated in the pan using various techniques and eventually, if desired, a filling is added, and the omelet is rolled up or folded over and slid out. the whole cooking time is less than a minute and a half i think!
but since the heat is a good high medium to high heat, the outside browns and yet the inside remains custardy and just barely set!!!!
other omelets are more like a fritata where eggs are poured in, not browned but uniformly set!
the cook book sounds AWESOME!