highrailjon wrote:Hev, it's been confirmed. Williams did have Samhongsa make a partially de-streamlined K-4. It's Williams Crown Edition Model #5010. It is the 40's look after most of the original "torpedo" streamlining was removed. I'm not exactly sure it's my cup of tea other then the fact it's certainly a rarity. Something you may be more interested then me. Let me know.
Ingredients
Amount Ingredient Preparation
1 each rabbit
1/2 cup wine vinegar
2 cloves garlic sliced
1 each bay leaf
2 teaspoons salt optional
1/2 teaspoon black pepper freshly ground
6 tablespoons olive oil
2 slices bacon diced
1 1/2 cups onions sliced
1 tablespoon flour, all-purpose
1 bottle red wine dry
1 tablespoon chocolate unsweetened unsweetened,grated
24 small white onion
Directions
Have the rabbit disjointed and cleaned.
Pour boiling water over it, scrape, rinse, and dry.
In a glass or pottery bowl combine the vinegar, garlic, bay leaf,
salt (optional, pepper, and 4 tablespoons of the oil.
Add the rabbit and marinate in the refrigerator for 48 hours.
Drain.
Put the bacon in a Dutch oven and cook until lightly browned.
Add the sliced onions and cook until golden.
Blend in flour and add rabbit.
Cook 10 minutes turning the pieces several times.
Add the wine, bring to a boil, and stir in the chocolate.
Cover and cook over low heat 1-1/2 hours or until tender; add
salt and pepper to taste after 1 hour.
While the rabbit is cooking, saute the white onions in the
remaining oil until golden.
Arrange the rabbit on a hot platter with the sauteed onions and
bread around it.
Serve with noodles.
and the "huge" from Andre 
. I love huges.
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