Pets de Soeurs

Sushi: Maguro, uni. French: Bread, butter. Bakery: Brioche.

You are correct about wild pheasants - they do need significant processing. This is why I've latched onto the pate; it mitigates the toughness. Pepin prescribes truffles, which are wonderful, but pistachios are welcome in their absence. I will make a point of trying a partridge acquired as you describe; sounds fantastic. Thank you for the advice! As for Nun's Farts, they're a favorite with me and my Canuck clan, too.

Pheasant, by a landslide. The pate de faisan en croute in Pepin's Complete Techniques is a holiday tradition; completely wonderful.

Crushed macaron shells.

You all have my sympathy; yowza. Here's a question: I do sharpen my blades, but am hesitant to push my knife skills at home for fear of serious injury. How do I become faster without bleeding into the onions? Any advice is welcome.

Enjoying this thread. There is a chain out here which offers the "Chocolate Stampede." To me, this sounds like violent gastro-intestinal distress. Truth in advertising: the dish resembles its own aftermath.