What the French Don’t Have, Pt. 2

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  • Apple-smoked uncured bacon
  • Carolina barbecue
  • Alaska Sockeye Salmon
  • Smoked Sable
  • Char
  • Shad roe
  • Peanut Butter
  • Ossabaw Hogs
  • Masa Harina
  • California Avocadoes
  • Florida Avocadoes
  • Sand Dabs

Thanks to the list of Pro Chefs for suggested additions, especially David, who understood the concept implicitly.

So it’s back to Mediterranean rascasse, fraises des bois, Cavaillon melons, Roquefort, Bandol rosé, etc. etc. etc.

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