Preparing le Réveillon

SOFTWARE USED[ Premiere, Audition] EMPHASIS [Timing, Music integration, Acceleration with control over sound]TIME TO CREATE[2 hours] If your PC and Internet have the required capacity, go to full-screen in HD - Recipe below - To see how this $50 home-built food preparation table works, please go HERE - For free plans, write to me at jacquesbpoirier@gmail.com

5 comments:

Anonymous said...

Yes that is sure.
Also each evening baby Kim orders a big barrel of Kentuchy fried chicken and eat it all by himself.

old enough to know said...

Many questions: who is the lady eating?
Where is Nikki?
who is "anonymous"?

THAT WAS A MIGHTY PRODUCTION MON FRERE.
DALE WANTS TO LEARN HOW TO MAKE TOURTIERE.
craque des fesses qui nous sourit !!

Jacques said...

Rosemary is a neighbor and artist friend. Nikki is heard (garbled) but not seen in this video. I do ALL the cooking in this household and Nikki is my minimal public. Cooking is indeed a performance. Anonymous? sounds like Kim, another neighbor, a semi-retired actress who occasionally plays at Baja Fox Studios recently reopened for movies.

Jacques said...

TOURTIERE RECIPE:

1 pound lean ground pork
1/2 pound lean ground beef
1 onion, diced
1 clove garlic, minced
1/2 cup water
1 1/2 teaspoons salt
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground sage, or allpice and/or cinnamon, ginger etc...
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 recipe pastry for a 9 inch double crust pie
Directions

Preheat oven to 425 degrees F (220 degrees C).
In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes.
Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
Bake in preheated oven for 20 minutes, remove foil and return to oven. Bake for an additional 15 to 20 minutes until golden brown. Let cool 10 minutes before slicing.

Anonymous said...

Ici a Paris les bains on arrete pas de manger - c'est vraiment cool de faire un petit voyage ancestral cullinaire avec le rigodon du temps de reveillon!!! Tu veux quequchose de france special pour ta fete frerot?

bisous aux é et toute la menagerie
loutchillia