This in front of you is the critically acclaimed Cook’s Illustrated highly regarded classic French dish, poule au pot, in which I disregarded the careful food-styling instrunctions in favor of slopping it together like a dog’s birthday meatcake, accompanied by a Pyrex bowl of reheated (in the microwave, good God, woman) chicken broth to slosh over the top and thoroughly soggybottom those delicious discs of sausage stuffing. On the plus side, this is the only dish in which I’ve ever actually enjoyed fennel. I’ve used it plenty, sure, but only because I wanted to be the kind of person who knew their way around a fennel bulb even though I’m not. I’m still not because I’ll never make this again.

Back to our regularly scheduled sandwich macros.

-Paulina

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