@tunic
i learned it from a belgian friend who used to live here. i was curious about the author, so when you get to the meats part, please share tips. i know it as basically beef, onions, beer. but maybe there's a magic trick.
i see the recipe you linked uses juniper! that's new to me. tasty...
for the meat cuts that work here i prefer what's called chuck roast. it' basically the shoulder. and it's flavorful and cheap and great for slow cooking.
so yeah it's a winter thing, a bit out of season now, but it's the only flemish dish i know, hahaha, so it immediately came to mind when i saw your book.
if you spot any other interesting dishes, kindly recommend them--even in name only, i'm always willing to research good foods.
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Originally Posted by Severian
I’m about 3/4 of the way through it. Tremendous literary achievement already. I think there are some surprises in store yet, but wow, this book deserves its reputation.
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you're really inspiring me to take up crime and punishment again, but im allergic to the fucking russians at the moment. i can push them aside mentally i guess... #notallrussians?