And Now...For something Completely Different

Hey Kids - Not much happening in Stuntland these days. Freddy and Steve are in France with their adoptive Grandparents.

There is a new clip on the front page of the site from the recently released Back to Back DVD. Check it out.

Scott Hall has a few gigs he wants you to know about, so check out the Tour section of the site.

Angers,France - Stuntman Steve Sanderson hunkers down with his laptop and a bizarre snake's nest of wires cords and adapters, only one of which will power up his cyberlink to Stuntland. The village in the Northwestern Anjou section of France is ancient. The skyline is blackened by the dark slate roofs. Perhaps Steve smells the citrus aroma of distilling Cointreau as he signs on to the internet and starts tapping away at the keyboard.

Stuntman Steve Writes

How's it going guys. I'm just trying to figure out what email is working here.

Later

SS

Pablo responds -

Your email Works. I was talking to someone last night at a meeting, I won't break his anonymity, but his Brother just left for the three week trip to France on Monday....I guess he has a couple of family members in the chorus and knows a few more.

Nothing to report other than sending out an bulletin on Myspace and the press release made it into MI2N.

Pablo

Stuntman Steve Writes back -

Coolio bro,

My Stuntman email does not. Oddly, I think I can only receive emails.

Freddy and I just had crepes. Got the names of any I should try?

SS

Pablo, amused, writes -

Let's start with what to avoid

abats - organ meats

andouillette - Tripe sausage

becasse - woodchuck

batilles - assorted organ meats

biftek - tough steak

Unless you like that sort of thing.

PB

Stuntman Steve writes -

Awesome Freddy totally ordered the tripe sausage last night and I

swear the waiter told us "it was just passed" He did not want to serve

it to him. He might of ordered something else in the end but he

brought a little over on a plate and Fred totally ate some and liked

it. So far so fun! I was wondering if I get some bacon and egg crepes

again if there is a sauce or relish I can ask for with it?

Merci

SS

Pablo snarks -

Yeah, how about ketchup?

Bwaaaahhaaaahahaa!!

PB

Stuntman Steve Writes

Ok apparently I've made a mistake in judgment. Do you like nachos Mr. Nixon?

SS

Pablo Writes

I like em with the Squeeze cheese and fake bacon bits......

okay you want a serious answer...

The French are big on sauces, especially natural reductions which are over-brimming with layers of flavor which are acquired by properly caramelizing veggies such as onions, carrots and celery, removing these flavors, the fond, from the pan by deglazing it with a fine liquer or wine which releases them and further concetrates them as the liquid is reduced. A splash of some stock and maybe some cream and fine herbs, this elixir is enriched by emulsifying whole butter into the sauce at the end. The entree portion whether it be fish, game, fowl or beef is almost secondary to the experience of dabbing your plate clean of the sauce with a warm crusty piece of baguette.

The thing to remember is you are in the mecca of gastronomy. The epicenter of all things food. The French are appalled that, on average in America, one of our daily meals is consumed in a moving vehicle.

You are in the place where Auguste Escoffier unknowingly created the fifth taste sensation when he formulated a veal stock. We taste sweet, sour, bitter and salt. The flavor of his veal stock which he reduced to a demi-glace a and ultimately seasoned with the delicate balance of the four previously know tastes, attached itself to a recently discovered taste receptor now known as "unami" It is so named because a Japanese scientist discovered that the fifth taste is glutamates. Yes as in MSG. It occurs naturally in seaweed, a component in Japanese broths such as Dashi, and of course Escoffier's demi-glace.

Even though I was being a sarcastic prick when I mentioned "Ketchup" as the answer to your question, Think of Ketchup made in France. With loving care and precision. Think of the ketchup you get at the Sierra Grill with those delicious belgian french fries.

If you want something to go with your crepes, eggs and bacon, how about a hunk of cheese which was delivered by the farmer this morning. Or a sweet and tart marmalade. Perhaps a pepper jelly. See what the locals are slathering on their crepes and remember...whatever that concoction is, it will be highest quality void of preservatives, and the nasty stuff that makes a Hormel Deli Tray shelf stable for three months. I dare you to try the ketchup or maybe some savory pickles. When I was there there was one thing I sought out, Rillettes du Canard. Kind of like deviled ham only made with duck....mmmmm. Too Bad Dr. Gonzo isn't there with ther Drunk Stuntmustard.

As for the Nixon Comment, I hope you were referring to Mojo Nixon and not that misguided Quaker, Tricky Dick.

PB

That's all for now folks. More From France Next week.

Freddy wanted to get the word out that we need a guerilla street team to do some postering and hand out flyers for upcoming shows, especially in Boston for the Show at Church. If you want to help out with this mission, we will reward your efforts with admission to the shows you help promote. Send us an email to

muskratflats@gmail.com

Thank you and Do Your Own Stunts

Pablo