Comments on: Another day, another decade – Ravioli of duck confit http://www.coffeecorner.org/2008/04/07/another-day-another-decade-ravioli-of-duck-confit/ "Coffee should be black as hell, strong as death, and sweet as love." - Turkish Proverb Wed, 08 Feb 2012 03:57:04 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Gretchen http://www.coffeecorner.org/2008/04/07/another-day-another-decade-ravioli-of-duck-confit/comment-page-1/#comment-38586 Gretchen Tue, 15 Apr 2008 02:06:37 +0000 http://www.coffeecorner.org/index.php/2008/04/07/another-day-another-decade-ravioli-of-duck-confit/#comment-38586 was great, great fun. you two are artists at throwing a party. was great, great fun. you two are artists at throwing a party.

]]> By: cybertoad http://www.coffeecorner.org/2008/04/07/another-day-another-decade-ravioli-of-duck-confit/comment-page-1/#comment-37987 cybertoad Thu, 10 Apr 2008 14:43:59 +0000 http://www.coffeecorner.org/index.php/2008/04/07/another-day-another-decade-ravioli-of-duck-confit/#comment-37987 Happy Belated Birthday Mike - we must plan to do a post-birthday celebration with Kenny and me! Happy Belated Birthday Mike – we must plan to do a post-birthday celebration with Kenny and me!

]]> By: Geoff Coupe http://www.coffeecorner.org/2008/04/07/another-day-another-decade-ravioli-of-duck-confit/comment-page-1/#comment-37606 Geoff Coupe Tue, 08 Apr 2008 07:37:08 +0000 http://www.coffeecorner.org/index.php/2008/04/07/another-day-another-decade-ravioli-of-duck-confit/#comment-37606 Congrats on making it to your next decade, but you're still a mere stripling compared to some of us! I'll look out for "The Elements of Cooking", sounds good. I have to say though that I doubt whether I'll bother making my own confit - it's so much easier just to pop into a delicatessen or go to the market in Bocholt and pick up a tin of excellent French confit of duck. All I need is a tin opener... Cheers. Congrats on making it to your next decade, but you’re still a mere stripling compared to some of us!

I’ll look out for “The Elements of Cooking”, sounds good. I have to say though that I doubt whether I’ll bother making my own confit – it’s so much easier just to pop into a delicatessen or go to the market in Bocholt and pick up a tin of excellent French confit of duck. All I need is a tin opener…

Cheers.

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