On 2016-09-16 12:06 PM, jmcquown wrote:
> On 9/16/2016 11:39 AM, Janet wrote:
>> In article >,
>> says...
>>>
>>> On Wednesday, September 14, 2016 at 10:26:17 AM UTC-5,
>>> wrote:
>>>> On Wednesday, September 14, 2016 at 10:16:35 AM UTC-4,
>>>> wrote:
>>>>
>>>>>>
>>>>> Did you enquire at the diner what their recipe might be?
>>>>
>>>> No, I would tend to assume that would be rude.
>>>>
>>>>
>>> Really? Most people would be flattered if you ask for their
>>> recipe for a particular dish or at least what a certain ingre-
>>> dient is.
>>
>> I agree. I've done that many many times and *only once* ever been
>> refused because it was a secret.
>> The refusal was a restaurant's family secret recipe for scrambled
>> eggs, handed down from grandmother.
>>
>> I had seen "scrambled eggs" on the lunch menu and commented that this
>> was rather unusual in that kind of restaurant (high class food and
>> service ) Who on earth would go to such a restaurant then order
>> scrambled eggs? The owner replied " These are not ordinary scrambled
>> eggs, not like any you've ever tasted. People come hundreds of miles to
>> eat this very secret recipe from my grandmother.It has never been shared
>> outside the family and never will be."
>>
>> Naturally I thought he was joking or boasting but I reckon my
>> scrambled eggs are pretty damn good so of course I had to order his to
>> compare.
>>
>> Well, they were the best most delicious scrambled eggs I have ever
>> eaten. The magic ingredient was indefinable, half way between a scent
>> and a flavour, with a specially creamy texture, and he would never tell
>> me how they did it. Countless guess-experiments at home with truffles,
>> herbs, spices, different creams, buttermilk, sourcream, yoghurt etc but
>> I have never managed to replicate it.
>>
>>
>> Janet UK
>>
> That's actually kind of cool. 
I just hope they don't forget to tell
> the next generation!
>
> Many years ago I ate at a Cajun restaurant in Memphis (Bayou Bar &
> Grill). I ordered Catfish Acadian (there's those darn Acadians again!).
> I attempted to replicate it at home. I came very close but it was
> missing something. I emailed the chef. He replied, "Very close, but
> you forgot the celery!" Damn! How could I forget that? At any rate,
> he was not at reluctant to confirm the recipe.
I managed to get some information from a chef/owner at a local
restaurant. He had a coconut shrimp appetizer with a dipping sauce that
was amazing. One night we were there and the sauce was different. When
he came around to talk I mentioned the difference and told him what I
thought was in it, and more important, what was missing. It was mustard
powder. It was red wine vinegar, marmalade and mustard powder.
>
> I really need to make that dish again. Got to buy some crawfish tail
> meat first.
>
> Jill