{"id":7030,"date":"2014-01-14T20:01:45","date_gmt":"2014-01-14T20:01:45","guid":{"rendered":"http:\/\/www.vicsocotra.com\/wordpress\/?p=7030"},"modified":"2014-01-14T20:11:07","modified_gmt":"2014-01-14T20:11:07","slug":"le-burger-du-comptoir","status":"publish","type":"post","link":"https:\/\/www.vicsocotra.com\/wordpress\/le-burger-du-comptoir\/","title":{"rendered":"Le Burger du Comptoir"},"content":{"rendered":"

\"011414-1\"<\/p>\n

(Heather and Liz-with-an-S. Photo Socotra.)<\/p>\n

Vincent <http:\/\/www.imdb.com\/name\/nm0000237\/?ref_=tt_trv_qu<\/a>> : And you know what they call a… a… a Quarter Pounder with Cheese in Paris?
\nJules <http:\/\/www.imdb.com\/name\/nm0000168\/?ref_=tt_trv_qu<\/a>> : They don’t call it a Quarter Pounder with cheese?
\nVincent <http:\/\/www.imdb.com\/name\/nm0000237\/?ref_=tt_trv_qu<\/a>> : No man, they got the metric system. They wouldn’t know what the fuck a Quarter Pounder is.
\nJules <http:\/\/www.imdb.com\/name\/nm0000168\/?ref_=tt_trv_qu<\/a>> : Then what do they call it?
\nVincent <http:\/\/www.imdb.com\/name\/nm0000237\/?ref_=tt_trv_qu<\/a>> : They call it a Royale with cheese.
\nJules <http:\/\/www.imdb.com\/name\/nm0000168\/?ref_=tt_trv_qu<\/a>> : A Royale with cheese. What do they call a Big Mac?
\nVincent <http:\/\/www.imdb.com\/name\/nm0000237\/?ref_=tt_trv_qu<\/a>> : Well, a Big Mac’s a Big Mac, but they call it le Big-Mac.
\nJules <http:\/\/www.imdb.com\/name\/nm0000168\/?ref_=tt_trv_qu<\/a>> : Le Big-Mac. Ha ha ha ha. What do they call a Whopper?
\nVincent <http:\/\/www.imdb.com\/name\/nm0000237\/?ref_=tt_trv_qu<\/a>> : I dunno, I didn’t go into Burger King.<\/p>\n

– Pulp Fiction, a film by Quentin Tarantino<\/p>\n

So, we may get smacked with another Polar Vortex or something. I managed to forget about it yesterday- a day so glorious that even the drive back into the capital from Culpeper could not spoil it.<\/p>\n

Neither could ConeGate (why is a traffic jam bigger news than the use of the IRS to punish political opponents?) or the failure of the young folks to sign up to give money to the Feds for something they don\u2019t want or think they need.<\/p>\n

I don\u2019t know about you, but when I was 24 I would have taken umbrage at someone stealing my beer money, but I guess we will see how it goes.<\/p>\n

I confess I am uneasy about the possibility that the failure of healthy people to buy insurance they don\u2019t want will result in a demand to throw people like me- or other government employees- into the health exchanges. I can remain philosophical until then, right? Why am I not freaking about the fact that some assholes just stole 70 million credit card numbers, including mine? I wonder what they have?<\/p>\n

\"011414-4\"
\n(Tinkerbelle was at her best.)<\/p>\n

Anyway, what is a simple citizen to do? I went to Willow to celebrate being back in the belly of the beast, and was rewarded with an outstanding turn-out. It was Chanteuse Mary\u2019s birthday and Old Jim had his distemper shot- or Camus the dog did, it was not clear which. Brenna was on the civilian side of the bar, and Liz-with-an-S was back for a guest appearance, looking quite the professional with excellent prospects of burrowing into the Government as a paying gig. Tinkerbelle had an unusual Monday shift, and life was generally good.<\/p>\n

We stayed a little longer than usual in a display of New Year\u2019s exuberance that things would get better in 2014, and you can never tell.<\/p>\n

I turned my attention to the daily mail, not the one in the UK, but the myriad of issues and pleadings in the electronic queue.<\/p>\n

There were the usual issues, beaten to death, but one came from my vacation pal Marlow, who is in Paree, and which could use a new nickname. He apparently was in my favorite Arrondissement, the 10th. He wrote:<\/p>\n

\u201cVic,
\nWe just ate two if these mini- burgers each along with BA glass of wine and sides of salad and fries. They were exquisite.<\/p>\n

http:\/\/www.aucomptoirdebrice.com\/au-menu-du-comptoir\/le-burger-du-comptoir\/<\/a><\/p>\n

A bientot!- Marlow\u201d<\/p>\n

I went to the link and got lost in the magic of Paris. I could feel the unease about the Great Issues of the Day melting away like Tracey O\u2019Grady\u2019s duck confite in a hot skillet. Chef Brice Morvent is a smart nutrition kind of chef, and I was captivated by the way he posted his recipe for the sliders. Apparently he was literally born in the kitchen, the passion for his art being conveyed to him by his father, who forced a love of the profession in him.<\/p>\n

\"011414-2\"
\n(Brice, in the PR photo from Counter Brice, his fresh food restaurant).<\/p>\n

Brice was featured in the television cooking competition “TOP CHEF”, and he did well enough to strike out on his own and realize his dream with the opening of “Counter Brice.” In November 2011, he won the “price of food encouragement” awarded by the Mayor of Paris. In 2012, he started a campaign to promote the consumption of fruit and vegetables by becoming sponsor of the “Week Fresh Attitude”, organized under the patronage of the Ministry of Agriculture, Fisheries, Rural Affairs and of the land.<\/p>\n

I love the French, you know? Anyway, he is very much in the tradition of the localvores down in Culpeper, and here is the way he does a fresh slider.<\/p>\n

Brice vous explique la marche \u00e0 suivre pour r\u00e9aliser un hamburger enti\u00e8rement \u00ab fait maison \u00bb.<\/p>\n

\"011414-3\"<\/p>\n

Temps de pr\u00e9paration : 1 h
\nIngr\u00e9dients : Pour 6 personnes
\nPour la p\u00e2te :
\n250 g de farine
\n20 cl de lait ti\u00e8de
\n30 g de levure
\n50 g de beurre pommade
\n5 g de sel
\n5 g de sucre
\nPour la garniture :
\nMoutarde aux condiments
\ncornichon
\nciboulette
\npersil
\nsalade
\noignon
\noeuf
\nComt\u00e9
\nboeuf
\nHuile de colza
\nUstensiles :
\nBatteur
\nRecette :
\nVerser la farine dans un batteur
\nAjouter un jaune d\u2019\u0153uf
\nDiluer la levure dans le lait ti\u00e8de
\nAjouter le m\u00e9lange dans le batteur, puis le sel et le sucre
\nAjouter le beurre pommade
\nUne fois la p\u00e2te bien p\u00e9trie, faire six boules \u00e9gales que l\u2019on aplatit
\nLes badigeonner d\u2019un m\u00e9lange jaune d\u2019\u0153uf et lait
\nAjouter du s\u00e9same
\nLaisser pousser la p\u00e2te pendant une heure en la couvrant avec un linge propre
\nFaire chauffer de l\u2019huile de colza, ajouter les oignons \u00e9minc\u00e9s \u00e0 feu doux
\nPour la sauce, mettre dans un saladier un jaune d\u2019\u0153uf, une cuill\u00e8re \u00e0 soupe de moutarde, les cornichons hach\u00e9s, la ciboulette et le persil
\nMonter la sauce avec un peu d\u2019huile de colza pour lier les ingr\u00e9dients
\nM\u00e9langer avec la salade \u00e9minc\u00e9e
\nAu bout d\u2019une heure, enfourner les pains \u00e0 180\u00b0 pendant dix minutes
\nCuire le steak hach\u00e9
\nAjouter une tranche de fromage dessus
\nCouper le pain en deux
\nGarnir avec la sauce sur un pain
\nAjouter du ketchup sur l\u2019autre et les oignons confits
\nDresser<\/p>\n

Vive la France!<\/p>\n

Copyright 2014 Vic Socotra
\nwww.vicsocotra.com
\nTwitter: @jayare303<\/p>\n","protected":false},"excerpt":{"rendered":"

(Heather and Liz-with-an-S. Photo Socotra.) Vincent <http:\/\/www.imdb.com\/name\/nm0000237\/?ref_=tt_trv_qu> : And you know what they call a… a… a Quarter Pounder with Cheese in Paris? Jules <http:\/\/www.imdb.com\/name\/nm0000168\/?ref_=tt_trv_qu> : They don’t call it a Quarter Pounder with cheese? Vincent <http:\/\/www.imdb.com\/name\/nm0000237\/?ref_=tt_trv_qu> : No man, they got the metric system. They wouldn’t know what the fuck a Quarter Pounder is. […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-7030","post","type-post","status-publish","format-standard","hentry","category-daily-socotra"],"_links":{"self":[{"href":"https:\/\/www.vicsocotra.com\/wordpress\/wp-json\/wp\/v2\/posts\/7030","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vicsocotra.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vicsocotra.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vicsocotra.com\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vicsocotra.com\/wordpress\/wp-json\/wp\/v2\/comments?post=7030"}],"version-history":[{"count":6,"href":"https:\/\/www.vicsocotra.com\/wordpress\/wp-json\/wp\/v2\/posts\/7030\/revisions"}],"predecessor-version":[{"id":7039,"href":"https:\/\/www.vicsocotra.com\/wordpress\/wp-json\/wp\/v2\/posts\/7030\/revisions\/7039"}],"wp:attachment":[{"href":"https:\/\/www.vicsocotra.com\/wordpress\/wp-json\/wp\/v2\/media?parent=7030"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vicsocotra.com\/wordpress\/wp-json\/wp\/v2\/categories?post=7030"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vicsocotra.com\/wordpress\/wp-json\/wp\/v2\/tags?post=7030"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}