Rhone Wines Menu?

I had a soup de poisson (sp?) with white Chateauneuf at a very good restaurant in the village that was a nice match. Pork with the young one, lamb with the older?
 
Google rabbit with olives and feta and go to the NY times recipe that comes up. When I'm in Provence, I frequently replace the feta with a mild goat cheese, but not one of the creamy ones.

I also like to bone rabbit thighs and stuff them with a mixture of ground veal, ground pork, mushrooms, lardon, and onions sauted in butter. Really any standard meat farcie will do.
 
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I think we have to take a step back in order to keep things in perspective. Duchamp and Koons affect(ed) very different personas, yet both plied them effortlessly. To give credit where credit is due, Pete was able to invent a third, equally credible, yet completely different persona, and ply it with equal effortlessness. In the beginning he certainly had us all fooled. To this day, all of us remain fooled. But I, for one, became wary when he began to overplay the persona, egged on by the amount of disorderlies gullibly buying into the "gimme advice" performance threads, answering, with touching sincerity, requests for guidance on a multitude of consistently anodyne quandaries. To continue giving credit where credit is due, I, for one, was tipped off to the possibility that all was not what it seemed by Mark E, who opened the (slanted) door by hypothesizing that Pete was a fatboy alias, kind of like Duchamp and Rose. Come to think of it, like Clark Kent and Superman, have you ever seen fatboy and Pete AT THE SAME PLACE, AT THE SAME TIME? I didn't think so. So, until it become an extinct possibility, it remains a distinct possibility. In the meantime, I, for one, am beginning to unfold towards becoming unfooled.
 
originally posted by Steve Edmunds: I had a soup de poisson (sp?) with white Chateauneuf at a very good restaurant in the village that was a nice match. Pork with the young one, lamb with the older?
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originally posted by Jonathan Loesberg: Google rabbit with olives and feta and go to the NY times recipe that comes up. When I'm in Provence, I frequently replace the feta with a mild goat cheese, but not one of the creamy ones.
I also like to bone rabbit thighs and stuff them with a mixture of ground veal, ground pork, mushrooms, lardon, and onions sauted in butter. Really any standard meat farcie will do.
Click to expand...

Steve and Jonathan, thanks for the responsiveness! I'll factor in this useful info.

. . . . . Pete
 
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