Comments on: Foie Gras, Leek and Truffle-Stuffed Quails: Just One of Jim Harrison’s Gifts to Mankind

By: Carole

Carole — Fri, 12 Apr 2013 21:39:55 +0000

Hi there. The current Food on Friday on Carole's Chatter is collecting links to dishes using duck or other game birds. I do hope you link this in. This is the link . It would be great if you checked out some of the other links – there are some good ones already. Cheers

By: Deb Lang

Deb Lang — Sun, 08 Jan 2012 01:45:35 +0000

I guess this answers my “Have ya heard of JH” question in my email a few days ago–love him sooo much-

By: We Are Never Full » Karaoke vs Cooking:How to Make the Cover of Bon Appetit

We Are Never Full » Karaoke vs Cooking:How to Make the Cover of Bon Appetit — Thu, 09 Jun 2011 20:58:46 +0000

[...] I refer regularly to Jim Harrison’s collection of food essays the Raw & the Cooked because even though they were written more than ten years ago their relevance to contemporary culinary trends persists. In one such essay, Harrison writes about the tens of millions of chicken legs and thighs the US ships to Russia annually because the domestic market has a preference for the breast. Mocking America’s stupidity and wastefulness, he imagines the ship sinking and the surprise of a frenzy of sharks as they bite down on tons of frozen dark meat. [...]

By: Bren

Bren — Wed, 27 Oct 2010 02:32:18 +0000

Great article. While I’m a freelance writer by your definition, I’m def. guilty of making mistakes in spelling, etc…, which are quickly fixed (and hopefully before masses get to it); that being said, you’re right, not everyone qualifies as a food/travel/lifestyle writer simply because they publish on their blog.

Anyhow, great looking quail, which I’m not a huge fan of

Miss chatting with you guys. Hope all is well in your busy world.

By: TS (eatingclub vancouver)

TS (eatingclub vancouver) — Thu, 07 Oct 2010 22:22:24 +0000

I will have to check out Jim Harrison books; I have never read any.

re the post:
Ditto. =)

By: Jonny

Jonny — Mon, 04 Oct 2010 16:14:20 +0000

@Zen – I will never criticize you for your grammar or spelling as long as my written (and spoken) French remains at the 3 grade level, and as long as you promise not to criticize us for our culinary mistakes!
@Foodhoe – Harrison is probably my favorite writer. His mix of dark humor and muscularity is second to none, in my humble opinion.
@Rach – we tend not to be as aggressive as we used to, but every now and then, we just can’t help ourselves, and then self-congratulate with foie gras!

By: Peter

Peter — Wed, 29 Sep 2010 00:14:21 +0000

Don’t even get me started. Nice one.

By: rach

rach — Sun, 26 Sep 2010 12:20:06 +0000

I couldn’t have put it better myself – actually I couldn’t – What a brilliant, timely swipe WANF. As for the attacks of hubris – ah yes.

The quail looks delcious, perfectly cooked I think and I love the sound of the stuffing of walnuts, mushrooms and FG – I imagine you had a wonderful supper.

By: zenchef

zenchef — Sat, 25 Sep 2010 03:57:13 +0000

If such an abundantly delicious quail can be so modest, might not we all be able to learn something from its tastiness? Pass the plate, please!

Great article Jonny. I agree with you. I hope i haven’t turned into one of those jerks off. From now on i’ll take my grammar/spelling mistakes as a blessing.

By: foodhoe

foodhoe — Thu, 23 Sep 2010 16:28:44 +0000

I was mesmerized by the title first, then your post sucked me in with so many interesting thoughts to ponder and then I just had to order Jim Harrison’s book to boot. The recipe and photos look delicious…