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Hometown: Dayton
Current location: Ohio
Member since: Wed May 6, 2009, 03:16 AM
Number of posts: 9,056

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I think the Baltimore cops were cowboying around resulting in the fatal injury to Freddie.

I listened to Rachel Maddow....

Sounds to me it was a combination of events.. I sense initial injury of a cracked spine/ vertebrae occurred at the chase take-down. Then he got a "rough ride" in the van, unrestrained and handcuffed which extended and displaced the spinal cracks into fracture shards cutting the spine. Fractured larynx from an impact hit to the throat during a toss in the van...probably hitting the bench while handcuffed and striking his neck area during a toss when brakes applied to van. Hitting the bench at the larynx area also could of extended the spinal cracks in vertebrae...making complete fractures and severing spinal cord.

That's my sense of breakdown scenario. Rachel gave no injury speculation but did give details of the transport phase. It's just my look at the options...

I think the rough ride was done because they were pisst after having to chase him for several blocks.....No intentional harm but always dangerous for obvious reasons. The ride to the jail was only 30 minutes...they admitted to making I believe, 3 stops. Maybe the term cowboying around does not fit...I don't see malicious/ malice either....

Should there be a movement to boycott the NCAA Final Four? Related to the Indiana discrimination law

The Final Four will be held in Indianapolis Indiana. Home viewers can go into "blackout mode"....I enjoy the Final Four but will support a TV blackout if it is in vogue.

John Legend accepted an Oscar for "Glory".... Why was he not listed as a nominee?

I'm confused....

Son is doing his first culinary internship in California.

This is an amazing opportunity for a 19 year old who desires to become a fine Chef. He attends New England Culinary Institute in Vermont.

The Chef is very much a dynamic teacher of the French Culinary style using, local, sustainable ingredients. He will work this intern to his limit...that's a good thing.

It's a 6 month internship.

Friend and Chef, Francois de Melogue is currently published in the UK.....


Bourride – ‘Provencal Sunshine’

Words & photography by Francois de Melogue


The Origins of Bourride

I am surely going to piss off my Marseille family and bouillabaisse purists alike with this one. To put it simply, bourride is bouillabaisse’s troubled half-sister. While they certainly share a common lineage, there are stark characteristics that differentiate the two. Classically, both start with a pureed broth made from onions, fennel, garlic, orange peel, saffron, tomatoes, olive oil and small rockfish.

Eating bouillabaisse is a carefully choreographed religious ceremony, usually requiring 24 hours notice, whose consumption is performed in two sacred rites ending perhaps with genuflexion to the sacred cauldron. Bourride, on the other hand, is more like a courthouse marriage done on a whim over an office lunch break, still a covenant and very satisfying but with far less ceremony and planning.

Bouillabaisse is traditionally served in two courses starting with the broth ladled into warm bowls and served with garlic croutons, shredded Parmesan, rouille and aioli. After seconds are offered, the whole fish poached in the broth are presented to the table, than fileted and served glistening in more broth. Bourride is made from fish filets cooked in the broth and enriched by a liaison of egg yolks and aioli whisked in at the last moment.

According to Alan Davidson in the ‘Oxford Companion to Food’, the first mention of a bouillabaisse-like soup of French origin appears in print in ‘La Cuisine de Santé’ authored by Jourdain Le Cointe in 1790. He describes a scene where fishermen and their wives are on a riverbed boiling a cauldron full of ingredients very reminiscent of bouillabaisse. The recipe given is called ‘Matellote du Poisson’. It’s not until 1830 when ‘Le Cuisinier Durand’ is written that we get a dish actually called bouillabaisse.

Traditionally, bourride is an emulsified fish broth made from small unsellable rock fish thickened with Aioli, but I prefer making a lighter broth and thickening with rouille. Provencal flavours are bolder and more assertive than in other parts of France. Rouille just adds an extra kick of spice I love. I make the broth far lighter by leaving the vegetables julienned and omitting sieved rockfish. A mentor once told me “people do not eat methods, people eat results.” The result is an easy to make and share version of a Provencal classic.


Use whatever fish you can find at your local fish market. I generally like to find at least one meatier fish and some kind of shellfish.


For the marinated fish:

1 codfish, cut in four pieces
1/2 bay scallops
1 Manila clams, scrubbed
1/2 shrimp
60 ml olive oil
2 cloves garlic, chopped
big pinch saffron
small handful basil
1 orange, zested/juiced
60 ml pastis

For the broth:

1/2 fennel bulb, julienned
1/2 onion, sliced
2 thin carrots, julienned
1/2 pepper, julienned
4 cloves garlic, chopped
2 tsp saffron
4 San Marzano tomatoes, chopped
480 ml white wine
950 ml fish broth
120 ml Pastis

For the rouille:

2 egg yolks
2 tsp sea salt
Large pinch saffron
2 tsp sweet paprika
2 garlic cloves
1 tbsp Blis hot sauce
2 tsp red vinegar
120 ml canola oil

To finish:

1 egg yolk
8 new potatoes, boiled/peeled
12 slices baguette, toasted

The full article will provide more narrative and cooking method.

My friend, Chef Francois de Melogue has a food blog...

I encourage you fine chefs here at DU Cooking to visit the blog. He is in New York City this month and is knee deep in truffles!

Enjoy his adventures... He was the winner on "Guys Grocery Games" this past October 26th, 2014...won $18,000... More TV adventures to come.

"Eat Till You Bleed"


Need Adm help to return my Classic settings.

My membership was renewed this morning after an expiration. Once renewed, I lost the browsing format, classic style I believe. Its when one can have Latest threads in the center column, Late Breaking News and video links in the far right column, with forums listed on far left.

Now, I only have one center column...no ads but the page is boring. Can you fix it or tell me how to fix it?.

Here is a little video clip of my friend Chef François on Guy's Grocery Games last night.


You might have to click it twice as it may not load..

My friend, Chef Francois de Melogue will be on FN " Guy's Grocery Games" tonight.

Time, 8 pm EST. You can go to Food Network under the Shows list and see a picture. I don't know who wins but they all had fabulous fun. Francois is a graduate of New England Culinary Institute in Vermont. Our son just started there too in July.

I hope you tune in and watch.



The Group Anonymous sends letter to Beavercreek PD with demands regarding the John Crawford shooting

John Crawford was shot and killed by the Beavercreek, Ohio Police while shopping at Walmart August 5 th. Mr. Crawford was holding a pellet gun which was on a display store shelf, standing alone, relaxed in the pet aisle and talking on his cell phone . Only one 911 call was made where the caller claimed him to be an active shooter.....he was not and was shot on site.

Now, no link yet but I just heard on WHIO-TV that the Group Anonymous has asked that the Beavercreek PD fire shooter officer Sean Williams, give a public apology and something else...Oh, bring charges against 911 caller, Ron Richie. Anonymous said if they do not comply, they will hack their computer and release information. The Grand jury did NOT find for indictment of the officers.

I say...ya got to do what ya got to do.

Hey, I found this link with Google.


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