It IS 2020, after all.
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One can add some cognac to the soup too.
I arranged to get Cooking From the Apicius, an English-language commentary book on De Re Coquinaria (On the Subject of Cooking) as a birthday present this year.
Here’s a video of the ever-impressive Emmy making one of the recipes, as part of her exploration of DRC (no, not the Democratic Republic of Congo).
rés, here in the ablative singular ré (nouns after dé, “about”, take the ablative) is an interesting word in Latin. Wiktionary assigns it the senses:
- thing, object, matter, issue, affair, event, stuff
- state, republic, commonwealth
- deed
- circumstances
It appears in such idioms as respublica (republic, the “public body”), and res gestae (things done, “deeds of the past”, a history).
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Cantonese style breakfast
Pu’er tea, beef pancake and balls, little ribs, boat porridge, fried noodle, shrimp jiaoze… Still some coming, let see
The place is big and crowded, with not that rich people. They start to sing at a table somewhere, most others have very focused chats.
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For lazycats:
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I’m having a sandwich right now. Butter, Schabziger and Bündner Bergkäse.
Schabziger is very crumbly cheese made of whey and seasoned with fenugreek and other herbs. It’s usually scraped with a knife into a powder and put on buttered bread.
The other cheese is a regular cheese, tastes a bit like a very ripe Gruyère.
Bread is kinda beige on the inside and brown on the outside. Sourdough, I think. Very aromatic.
While Gruyère has no S at the end, if it’s the cheese and the county, the city itself is Gruyères with an S.
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I dunno if i did already tell, but go try the classic Gruyeres valley meal: 4 cheese fondue (drink beer) then meringue with double cream (48%)
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Do you know “bounty” bars?
Inside there is smashed coconut, outside milk chocolate. Maybe they have different names elsewhere.
We made them at home but with dark chocolate. They sold them for a while, but discontinued soon (which is very unfortunate, if you ask me) and only the milk chocolate version is still available.
Well, they are as ugly as tasty! 
We’ll try to make them prettier next time
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I love them. Shelf version and ice cream version.
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chuis fribourgeois, mec. un tel menu est une dimanche normale pour moi.
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Would anyone care for some lemon merengue pie? It gets your feet moving every time!
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I will dig in the lemon custard and leave the rest, I know it’s childish, sowwy.
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mmmmh. The best.
Second best: Redcurrant meringue pie.
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So does anyone here know how to dance the meringue? I’ve never seen it done, but I guess you’d have to be very light and expansive, kind of all over the place?
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I think that’s the dance
And that’s the food
But don’t quote me. 
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I love lemon merengue pie, better even than chocolate merengue. Back in the day, I won one of each in separate events when I placed third in a road race (I don’t remember the distance), and in the top 20 of a large, July 4, 15k event. That was long before they began awarding people with cash prizes.
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Yeah, it’s just me being the fool again. I mean, it’s been what----48 hours? I was due.
Now I’m curious about the redcurrant meringue pie. These exchanges have been fruitful.
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I see what you did there. 
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I did like 50 of these lemon meringue pie last 2 weeks for my customers, sadly no pic.
It’s really easy to do in fact and most of internet recipes will do.
For being top you can try to make an Italian meringue instead of just whipping the whites with a bit of icing sugar (and then for good looking, burning with a flame)
Italian meringue is bit more of art, you need cook sugar but not too much and same time whip the white eggs. Then put the hot sugar (petit boulé) on the white so it need some synchronicity. Then just keep whipping to cool down.
Now it’s not really necessary.
This meringue is quite used for icecream, mix of creme for cakes etc… So it has value to practice to do it.
Ah and like always use everything fresh, I mean it especially for lemon juice, take the time to press your 
instead of these bottled juices.
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