post #31 of 104
7/18/07 at 7:54am
Exhibit A: Miguel Indurain. I don't think he won a single mountain stage, and I don't think he lost a single time trial in any of his victories.
Here's a disturbing story about Rasmussen. Difficult to verify, but why would someone make up that much detail?
...I just don't think the average Joe cares. The media certainly does so we hear about it, but I don't think there's any difference between doping and taking various "legal" supplements. Yawn...
It's all about the entertainment value. . I don't care if riders are doping in the Tour; I care if the Tour has drama.
Why don't you just watch pro wrestling. It has drama.
Yeah but it's not interesting to me......I like hockey, skiing, college football, and cycling. I don't watch any other sport.
When I see a super performance, I want to have confidence that it was fairly earned by a normal human. I've watched that race for 25 years. If they were to open it up as a druggy free for all I'd spend as much time on it as I do watching body builders.
And with an attitude like that athletes will continue to risk their lives with drugs. They would rather not, but have to to compete. From Tommy Simpson to Flo-Joe, they will keep dying.
And you don't care, so long as you are entertained
Well done , Discovery!
On to Loudenville. I have a food recommendation for this place too. The Steak a la Albi was magnificent, served with an Argentine Malbec.
The finish town, Loudenvielle, was included in a stage in 1997 (1. Brochard).
A mountain village attached to its traditions, to sport and to discovery, Loudenvielle is an integral part of the Vallée du Louron, where priority is given to the protection of nature and heritage.
The proper wine for this region is anything that is over priced and really bad. I’m pretty good at finding them when I’m looking for the opposite. Actually Chris found a Madiran, a local wine which might be the answer to the Pyrenees wine dilemma:
Madiran encompasses the area around the village of Madiran, in the foothills of the Pyrenees south of Armagnac. Madiran produces only red wines, primarily from the rustic Tannat grape, which is tannic and earthy, and built for duck dishes. Tannat’s intense tannins perfectly counterbalance the fat in Gascon recipes, and the food never ends up tasting greasy. Tannat is blended with Cabernet Sauvignon or Cabernet Franc to soften it.
We were sick of duck, but the patron of the small hotel in Loudenvielle where we were staying in 1999 really wanted us to try his wife’s cooking. They had planned a special dinner the evening before the Tour came through town – 3 courses, all duck.
Duck in Three Acts
Act 1: A Ducky Variation of Madame Fleurec’s Pâté de la Pays (de Canard}
The day before:
1 cooked duck with liver and giblets, deboned and chopped
1/2 lb. ground sausage
1/2 cup chopped onion
1 clove garlic, minced
2 to 3 fennel bulbs, chopped
1 cup cream
Dash of Pernod
6-8 slices bacon, uncooked
Spices: parsley, thyme, nutmeg, ginger, basil, fennel seeds, pepper, salt
Puree meats, onion, eggs, pernod & cream in a food processor. Mix in all other ingredients except the bacon. Line bottom and sides of a deep baking dish or loaf pan with bacon. Pack meat into dish, arrange the bacon on top and cover tightly. Place dish in a 2” pan filled with 1” of boiling water. Place the pan in the center of the oven and cook at 350º for 2 to 2½ hours. Remove from oven, and place weights evenly on top. (You may want to remove some of the excess fat, though I’m sure the French would frown on this.) Cool the pate and let mature in the frig. for at least 24 hours.
Serve with cornichons and some nice French bread.
Act 2: Steaks de Canard à la Paul Bocuse
(For 2 people)
This is Paul’s recipe, and a fair approximation of the best of the duck courses.
2 duck breasts
¼ pound unsalted butter
1 T chopped shallots
1 T old Armagnac
1 cup red wine from Burgundy
Salt & pepper
Trim duck breasts and season with salt & pepper. In s skillet, sear the breasts in 1 T butter. Brown on both sides, but DO NOT OVERCOOK. The meat must remain rare, almost bloody. Place on serving platter and let rest, keeping warm.
Add shallots and stew until translucent. Deglaze the juices with Armagnac and Burgundy. Boil to reduce the sauce by half and thicken with the remaining butter.
Slice the steaks part way through and coat with the sauce. Serve with small glazed onions and turnips, small spring mushrooms sautéed in butter, and fresh spinach.
Act 3: Crystallized duck thigh in pot-with fire and its vegetables (translation via Google)
An original receipt of Mario Patry, executive Head with the Bromont Castle
Make-ready time: 15 minutes
Marinade: 12 hours
Time of cooking: 3 hours
Cost: very reasonable
Difficulty: very easy
Ingredients for 4 people
4 duck thighs (we’ll use legs too)
4 C with soup
2 C with tea sweeten (or use some vermouth instead—maybe a mixture of sweet and dry)
4-6 cloves with the taste
Vegetables: carrot, turnip, cabbage, celery, potato or others
To mix salt, sweetens, pepper and cloves.
To deposit the duck thighs in a dish and to strew the mixture on the thighs; to let marinate 12 hours with the refrigerator.
After 12 hours, to wash the thighs under cold water and to cook in duck fat with soft fires, during 2 to 3 hours.
During this time, approximately to cut pieces to the carrot choice, turnip, celery, cabbage, potato and to cook in a duck bubble. When all is ready, to leave vegetables to the bottom of the pan without the bubble, to deposit the coldly cooked thighs above and to sprinkle bubble. I think that about says it. Quack quack.