Let's cook, soused or not.

[Mr Boozificator]

The only reason for the soused or not is that during the week, I usually don't drink but still cook.

So tonight was poulet basquaise.
Appart from the traditional recipe, there are three important thing to remember according to me: 1)Your chicken really has to turn golden and crispy on the surface during the first phase. 2) Once you've put your chicken on the side for phase two, do not, I repeat, do not drop the bell pepper and onion keeping your fingers close to the cocotte (deep pan), because fucking burning oil literally jumps at them with all claws out. 3) Always keep some Biafine in your fridge cause you know damn well you always forget number 2. Ouch, swear, curse, wait for the reduction to be complete, enjoy.

[ThirstyDrunk]

You know you would rather have a double down from KFC.

[Two Hearted]

You know you would rather have a double down from KFC.

YES!

[Mr Boozificator]

You know you would rather have a double down from KFC.

Doesn't exist here unfortunately.
I swear poulet basquaise is excellent too, it's just that you have to be ready to get slightly burned each time.

[BBoozer]

Yes, poulet basquaise is great. But I don't understand, Boozy, have you can resist a good glass of wine to accompany that delicious food. Is it because of your job? Or are you just principal about drinking on weekdays? Just asking.

[Mr Boozificator]

Yes, poulet basquaise is great. But I don't understand, Boozy, have you can resist a good glass of wine to accompany that delicious food. Is it because of your job? Or are you just principal about drinking on weekdays? Just asking.

The job, only the job. When on holiday I just drink relentlessly.

[kowalski]

Cooking is great - poulet basquaise sounds great (just googled it and might make it sometime). I love cooking stew or thai curry or something at the weekend and really taking my time over it - drinking whisky or wine with the TV on as well. Good times...

[Aquaman]

You French just don't know how to cook. Tonight I am having Spamoulaise lightly fried in reduced milk fat and garnished with fromage american.

For my appetizer I shall have potage vegetable due Campbell.

All accompanied by a fine mix of Steele Reserve and Old Crow.

[Mr Boozificator]

You French just don't know how to cook. Tonight I am having Spamoulaise lightly fried in reduced milk fat and garnished with fromage american.

For my appetizer I shall have potage vegetable due Campbell.

All accompanied by a fine mix of Steele Reserve and Old Crow.

Now that you put it this way, I am somehow glad we don't know how to cook.

[Crystal]

I think I'll have the husband make meatloaf tonight. It's not french, but I can say it correctly. I haven't the slightest idea how to pronounce what you made, Mr. Boozificator.

[Mr Boozificator]

I think I'll have the husband make meatloaf tonight. It's not french, but I can say it correctly. I haven't the slightest idea how to pronounce what you made, Mr. Boozificator.

It would sound like this: poo-lay bass-case (with case like in case closed, for example).

[MethFront]

Sounds good, El Booz.

I've got a rump roast soaking in red wine, black pepper, hungarian paprika and garlic. In a few hours I'll put that sucker in the oven with (moar) wine, some garlic, thyme, marjoram, potatoes and onions. She'll cook at 325°F for 4-5 hours. That's how I roll.

[Chimneyfish]

This guy is my favorite chef.

[Mr Boozificator]

Sounds good, El Booz.

I've got a rump roast soaking in red wine, black pepper, hungarian paprika and garlic. In a few hours I'll put that sucker in the oven with (moar) wine, some garlic, thyme, marjoram, potatoes and onions. She'll cook at 325°F for 4-5 hours. That's how I roll.

Okay, we need to meet in a kitchen. After that, may our guests have a proper stomach and palate.
Seriously, we need to cook together.

[Judge]

Ok, I had a defrosted chicken in the fridge and was going to go Texas BBQ on it but found this thread. I don't know what the "traditional" receipe is but I found enough to make a go of it. I spent close attention to the "crisp and golden skin" Etienne mentioned. I used flour and paprika to coat the chicken in when browning it. Some instructions don't use flour but most do. I was also conflicted on the use of tomato but most had it. So I used it.

It seemed like a dish best served over rice so I did that. If that breaks some rule I'll live with it.

My family loved it so I am taking the bold step to say I've cooked a French meal and was successful (finding the correct crusty bread was difficult but I did it). I don't know if my interpretation would count as traditional "french" but I'm going to take success where I can find it.

This dish is on the list, I can easily replicate it (or change it) so my thanks to our Franco representative.