What I am about to share with you is only the best way to go about making Coq au Vin. As with most of the savoury dishes I share with you, it is more of a method and technique rather than an exact recipe.
As it is often the case with my dishes, I am giving you merely suggestions of quantities. I am going to show you the method, but if you feel like you should play with the proportions there is nothing stopping you other than your own preferences.
Human nature is bloody scary. We all like to think that if it happens to us we would take the high road or whatever, but when chaos reins the layer of civility peels off faster than a ripe banana skin.
This is a blast from the past or my own contribution of sort to the recent 10-year challenge craze. Normally, I’m not the one for internet crazes, nor am I a particularly nostalgic person, but I found this album while looking for a photo of an old dish and thought why not. It was an interesting trip, one of the first ones with that job actually.