scallops with tetilla cheese and leeks
.....
steak with some truffle pate on it
fat chips with bearnaise
mushrooms
.....
chocolatey stuff

its the bearnaise and pate i'm worried about. (Its simple because its an
away fixture).
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"Mike............"  wrote in message 
news:1xkamteumf4j1$.1our6z5tomxjs.dlg@40tude.net...
> scallops with tetilla cheese and leeks
> .....
> steak with some truffle pate on it
> fat chips with bearnaise
> mushrooms
> .....
> chocolatey stuff
>
> its the bearnaise and pate i'm worried about. (Its simple because its an
> away fixture).

I think it is a tad rich. But it depends how you serve the Béarnaise sauce. 
Are you going to pour it over the steak? I think I would prefer it if I 
could help myself to the Béarnaise. But then, I'm not too good with rich 
tastes. Certainly, tarragon & truffles shouldn't clash too much. But I'd 
prefer to eat them accompanying each other, rather than the truffle pate 
being submerged in the sauce.

Regards, MG

Regards MG

morning glory said 

> Are you going to pour it over the steak? I think I would prefer it if I 
> could help myself to the Béarnaise.

i was going to serve pots to dip the chips in, its not going to be too
poncey :-)
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"Mike............"  wrote in message 
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> morning glory said
>
>> Are you going to pour it over the steak? I think I would prefer it if I
>> could help myself to the Béarnaise.
>
> i was going to serve pots to dip the chips in, its not going to be too
> poncey :-)

In that case, I think it will be fantastic! What did you mean by an away 
fixture? Are you transporting the meal elsewhere?

MG

morning glory said 

> What did you mean by an away 
> fixture? Are you transporting the meal elsewhere?

yep, cooking at mother in laws. Hence simplicity. Its only "round the
corner" but ill equipped, she hates cooking but likes people round. We love
cooking but are living in a building site :-)
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"Mike............"  wrote in message 
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> morning glory said
>
>> What did you mean by an away
>> fixture? Are you transporting the meal elsewhere?
>
> yep, cooking at mother in laws. Hence simplicity. Its only "round the
> corner" but ill equipped, she hates cooking but likes people round. We 
> love
> cooking but are living in a building site :-)

Lucky mother in law, is all I can say! Hope she appreciates.

MG

morning glory said 

> Lucky mother in law, is all I can say! Hope she appreciates.

she appreciates the occasion but regards food as a chore. She thinks you
should eat up before it gets cold and go and sit in the lounge, she cant
understand why we sit at table for hours :-)
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Mike............ said 

> she cant understand why we sit at table for hours :-)

no doubt the conversation will turn to how right wing capitalists say
failing businesses should never be bailed out and that the current
situation is  "capitalism working"......until they wet their pants and
nationalise everything in sight. Not to mention the irony of the spivs in
the city getting hoist on thier own petards of "short selling", seems it
was fine till its was the investment bankers themselves who got shafted.
If it wasnt wrecking the economy it would be funny.

Anybody flying Alitalia?
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"Mike............"  wrote in message 
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> scallops with tetilla cheese and leeks
> .....
> steak with some truffle pate on it

Tournedos Rossini?
Graham

"Mike............"  ha scritto nel 
messaggio n
> scallops with tetilla cheese and leeks
> .....
> steak with some truffle pate on it
> fat chips with bearnaise
> mushrooms
> .....
> chocolatey stuff
>
> its the bearnaise and pate i'm worried about. (Its simple because its an
> away fixture).
> -- 
> Mike .......

It feels a bit excessive to me, like every dish trying to be a star.  I 
prefer a menu in which exquisitely simple things support surprisingly 
innovative or strong food memories.  To me that means the simple can be 
rich, like butter or shaved fresh truffle, or the strong things might be 
simple like lemon juice is, or molasses.  We all know the opposite is easily 
true.  The trick is, I believe, to use the different notes to create music 
in the mouth, and if every part of the orchestra is playing a solo, it may 
result in cacaphony.

I'd do the scallops simpler without cheese but with leeks.  Pick a fat not 
here, either butter or a really splendid oil.
I'd serve the steak with the truffles but no bearnaise with the potato.  I'd 
have some leafy salad for color and a bit of acid.

Chocolate intense but not very sweet.

Well, you did ask.

Graham said 

> Tournedos Rossini?

yep, pretty much
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Giusi said 

> Well, you did ask.

i think there probably was a little bit too much richness. I wouldnt have
taken the cheese of the scallops, thats key to the dish but the main was a
bit OTT but the 'arry Ramsden does make good chips from my "home guard"
spuds.
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"Mike............"  ha scritto nel 
messaggio news:1eeqactnh76o9.p2m4nt8qvpgo$.dlg@40tude.net...
> Giusi said
>
>> Well, you did ask.
>
> i think there probably was a little bit too much richness. I wouldnt have
> taken the cheese of the scallops, thats key to the dish but the main was a
> bit OTT but the 'arry Ramsden does make good chips from my "home guard"
> spuds.
> -- 
> Mike .......
>
I would love your chips, but lighter, I thought.  It's not that the scallop 
dish doesn't sound delightful, it just sounds too-too with steak frites to 
follow.

On 22/09/08 19:52, in article 6jq6ufF4h6kjU3@mid.individual.net, "Giusi"
 wrote:

> "Mike............"  ha scritto nel
> messaggio news:1eeqactnh76o9.p2m4nt8qvpgo$.dlg@40tude.net...
>> Giusi said
>> 
>>> Well, you did ask.
>> 
>> i think there probably was a little bit too much richness. I wouldnt have
>> taken the cheese of the scallops, thats key to the dish but the main was a
>> bit OTT but the 'arry Ramsden does make good chips from my "home guard"
>> spuds.
>> -- 
>> Mike .......
>> 
> I would love your chips, but lighter, I thought.  It's not that the scallop
> dish doesn't sound delightful, it just sounds too-too with steak frites to
> follow. 

Hmmm... is this going to be Tournedos Rossini or Steak Frites?

If the former, I'd prefer not to have any potatoes, but just vegetables
(carrots, turnips, courgette, ...). Glazed, maybe?

If it's Steak Frites, I'd lose the foie gras and truffles and just do
béarnaise.


-- 
Joe Kotroczo                                  kotroczo@mac.com

Joe Kotroczo said 

> is this going to be Tournedos Rossini or Steak Frites?

neither. No need to categorise things.
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"Mike............"  ha scritto nel 
messaggio news:1gm4a685mtsi3.qn6knm1jplz9$.dlg@40tude.net...
> Joe Kotroczo said
>
>> is this going to be Tournedos Rossini or Steak Frites?
>
> neither. No need to categorise things.
> -- 
> Mike .......

I used the words for their general meaning, not to copy French cafè titles 
from a menu.  You know what?  For someone without a job I am working an 
awful lot lately.

Giusi said 

> I used the words for their general meaning, not to copy French cafè titles 
> from a menu.  

sure, i didnt think you did. we didnt want a plain steak and we wanted
something with chips to please junior and senior, chips also worked because
its easy to transport the deep fat frier. So to please the foodies and the
philistimes it had to be something hybrid, thus home cooking differs from
classic restro titles.

but the chips were very nice, its really only snobs who say they are not.
(but not every day as some do).

>You know what?  For someone without a job I am working an 
> awful lot lately.

explain?
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"Mike............"  ha scritto nel 
messaggio > Giusi said
>
>> I used the words for their general meaning, not to copy French cafè 
>> titles
>> from a menu.
>
> sure, i didnt think you did. we didnt want a plain steak and we wanted
> something with chips to please junior and senior, chips also worked 
> because
> its easy to transport the deep fat frier. So to please the foodies and the
> philistimes it had to be something hybrid, thus home cooking differs from
> classic restro titles.
>
> but the chips were very nice, its really only snobs who say they are not.
> (but not every day as some do).
>
>>You know what?  For someone without a job I am working an
>> awful lot lately.
>
> explain?
> -- 
> Mike .......

I think someone else did think I meant steak-frites the menu term.  Once or 
twice a year I use the mandoline to julienne potatoes and fry them in half 
olive oil.  They are so fast it's scary and taste like crunchy heaven.
I do not know why I feel so busy except I have become fascinated with wild 
foods and preserving them, and then there are all the normal foods as well.
I cooked and taught Friday, had a meeting in Bologna for an interesting new 
project next year, rearranged my house for a new initiative (lots of work 
and lifting far beyond my abilities, but done anyway) and have this new 
writing job with the Brit in Milan.  Garden is turning into a wasteland. 
Haven't written my summer column yet!!!! I just read 2000 pages of Dorothy 
Dunnett, too.

Giusi said 

> Dorothy Dunnett, too.

it would be nice is she writes who dunnits?
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"Mike............"  ha scritto nel 
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> Giusi said
>
>> Dorothy Dunnett, too.
>
> it would be nice is she writes who dunnits?
> -- 
> Mike .......

I think she has, but what I have read is some of the best historical fiction 
ever.  I just read the Lymond Chronicles and previously had read the House 
of Niccolò.

On 23/09/08 11:22, in article 6jrqr4F4kceqU2@mid.individual.net, "Giusi"
 wrote:

> 
> 
> "Mike............"  ha scritto nel
> messaggio news:1gm4a685mtsi3.qn6knm1jplz9$.dlg@40tude.net...
>> Joe Kotroczo said
>> 
>>> is this going to be Tournedos Rossini or Steak Frites?
>> 
>> neither. No need to categorise things.
>> -- 
>> Mike .......
> 
> I used the words for their general meaning, not to copy French cafè titles
> from a menu.  

My excuses, but I don't really see the difference? The general meaning of
the words is a certain dish, and the meaning on a menu is a certain dish...

Or maybe I'm just really stupid today.


> You know what?  For someone without a job I am working an
> awful lot lately.

I know the feeling.


-- 
Joe Kotroczo                                  kotroczo@mac.com

Joe Kotroczo said 

> The general meaning of
> the words is a certain dish, and the meaning on a menu is a certain dish...
> 
> Or maybe I'm just really stupid today.

not at all. My meaning was I was going to have steak and i was going to
have chips, but I was not going to have "steak and chips" and be limited to
anything that represented.
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