Carol replied:

>>> Nothing is more basic to French olive people than tapenade, the simple
>>> and delicious Provençal caviar eaten with toasted bread. It can be
>>> flavored with garlic, bay, thyme, mustard, and even rum or Cognac.
>>> Here, it is done the old way.
>>
>> What makes you think I am inviting French people?
>
> The only person who suggests real food for your party, and you treat
> him/her like that? ASS

Couldn't you tell it was a troll from the outset? Who else would write, "My
fans are demanding more details of my social life, so this might be a good
chance to give them what they're asking for"?

There's no "upscale party" being planned; the self-proclaimed ******* is
simply trolling.

OBFood: I tried Alton Brown's method for roast chicken last night, albeit in
a modified form. I made fresh bread crumbs and stirred in some Harris Ranch
Lemon-Garlic Salt and a goodly amount of black pepper. Then I butterflied
the chicken and stuffed the crumbs under the skin. Made a bed of
past-their-prime carrots, celery and onions in my roasting pan, then put the
chicken to bed. Broiled it about 10 inches from the heat (it was a roasting
chicken, so any closer would have burnt the outside before the inside was
cooked). When it was done, I let the chicken rest while I deglazed the
roasting pan with white wine and chicken stock. Reduced liquid considerably,
I think I started with about two cups, and I'm left with about a half-cup.
Jus was done right as the chicken was ready to carve.

Wow. I'm not a fan of white meat; I generally find it too dry and tasteless,
even when it's not overcooked, but this was INCREDIBLE, tender, juicy, and
flavorful. I'm definitely cooking chicken that way again! (Heh...my fans
will demand it!)

Bob