I've come down with the crud and don't feel much like cooking -- not
to mention the question of playing typhoid modom and turning whatever
he might prepare into a biohazard. And so it was D's turn to make us
dinner while I watched cooking shows on PBS.

She cooked a frittata and some haricots verts because we are feeling
rather élitist this weekend and French words like "haricots verts"
just sound more important than green beans. For example, saying "je
ne sais quoi" is ever so more sophisticated than the pedestrian "I
don't know what." Nobody much wants to munch blood sausage, but
imagine their delight when sampling boudin noir. Élitists like myself
positively wallow in French, especially when we're under the weather.
Gosh, I wonder what French for "under the weather is"? I'm certain it
has that indescribable frisson, that je ne sais quoi, I'm seeking to
convey.

Anyhow, j'ai un rhume, so D did the cooking. And she made élitist
haricots verts to go with the frittata.

One of the cooking shows I watched this afternoon featured a chef
named Hubert Keller who had what sounded to me like a French accent,
and lo, his Web site (http://www.fleurdelyssf.com/) reports that he is
indeed a Frenchman. He made braised short ribs. It was no surprise
at first -- seared meat, aromatic vegetables, pinot noir, beef stock
-- the usual. The inclusion of ginger was a tiny bit off the standard
as far as I know, and really, I don't know much. When he included
lemongrass in the braising liquid, he got my woozy attention. That's
not something you see everyday. Even in my current malaise, I could
see that he had made something with a certain je ne sais quoi.

Because our household is in the grips of an acute élitism attack, D
added chevre and arugula to the frittata. This resonated agreeably
with the haricots verts and indeed nearly made me want to read
Baudelaire again. Then I remembered his poem titled "Spleen" and
though better of it.

Chef Keller used the leftovers from his braised short ribs to make
surprise burgers. The surprise was that inside the ground beef
patties was a juicy pocket of shredded braised short rib meat mixed
with some of the much reduced braising liquid. Except for the fact
that his burger patties were ridiculously thick -- think of the
dimensions of a softball -- it looked like a fine idea to me. Élitist
hamburgers! Everone should have one! Wait.

Of course, he is French.

D served me a portion of the frittata and a scattering of haricots
verts after Keller was done with his amazing burger show. The
frittata was lovely. I might have another tiny taste in a moment.

Doesn't "frittata" sound like an indecent Web site?
"FreeTataBeachBabes.com" -- I wonder if the domain is already
registered? I'm pretty sure I'm done with typing those accented "E's"
for the evening. The elitism seems to be wearing off. Or the cold
meds. Anyhow spell check is about the hurt me.
--
modom

ambitious when it comes to fiddling with meat

"modom (palindrome guy)" > wrote in
news

> for the evening. The elitism seems to be wearing off. Or the cold
> meds. Anyhow spell check is about the hurt me.



LOL!! Those cold meds must be *great*!! :-)


--
Peter Lucas
Brisbane
Australia


"And where is the Prince who can afford to so cover his country with troops
for its defense, as that ten thousand men descending from the clouds, might
not in many places do an infinite deal of mischief, before a force could be
brought together to repel them?"

Benjamin Franklin 1748

modom (palindrome guy) wrote:

> Gosh, I wonder what French for "under the weather is"?


Probably "Je suis malade." which has nothing to do with
weather or "temps".

gloria p

"modom (palindrome guy)" > wrote in message
news
> I've come down with the crud and don't feel much like cooking -- not
> to mention the question of playing typhoid modom and turning whatever
> he might prepare into a biohazard. And so it was D's turn to make us
> dinner while I watched cooking shows on PBS.
>
> She cooked a frittata and some haricots verts because we are feeling
> rather élitist this weekend and French words like "haricots verts"
> just sound more important than green beans. For example, saying "je
> ne sais quoi" is ever so more sophisticated than the pedestrian "I
> don't know what." Nobody much wants to munch blood sausage, but
> imagine their delight when sampling boudin noir. Élitists like myself
> positively wallow in French, especially when we're under the weather.
> Gosh, I wonder what French for "under the weather is"? I'm certain it
> has that indescribable frisson, that je ne sais quoi, I'm seeking to
> convey.

"ne pas être très en forme"...it actually means not in the best of shape,
but it's roughly the same


kimberly
--
http://eating-sandiego.blogspot.com

> Doesn't "frittata" sound like an indecent Web site?
> "FreeTataBeachBabes.com" -- I wonder if the domain is already
> registered? I'm pretty sure I'm done with typing those accented "E's"
> for the evening. The elitism seems to be wearing off. Or the cold
> meds. Anyhow spell check is about the hurt me.
> --
> modom
>
> ambitious when it comes to fiddling with meat

modom (palindrome guy) > wrote:

> Élitists like myself
> positively wallow in French, especially when we're under the weather.
> Gosh, I wonder what French for "under the weather is"? I'm certain it
> has that indescribable frisson, that je ne sais quoi, I'm seeking to
> convey.

As in "être patraque", "être mal fichu", "être soufrant", "être mal en
point", "être indisposé", "être mal foutu"?

Or maybe, to stay marginally on topic, "sentir pas dans son assiette"?

Anyway, prompt rétablissement!

> Because our household is in the grips of an acute élitism attack, D
> added chevre and arugula to the frittata. This resonated agreeably
> with the haricots verts and indeed nearly made me want to read
> Baudelaire again. Then I remembered his poem titled "Spleen" and
> though better of it.

Not Baudelaire, Gilbert (and Sullivan).

Then a sentimental passion of a vegetable fashion must excite
your languid spleen,
An attachment à la Plato for a bashful young potato, or a
not-too-French French bean!
Though the Philistines may jostle, you will rank as an apostle
in the high aesthetic band,
If you walk down Piccadilly with a poppy or a lily in your
medieval hand.
-- Sir William Schwenck Gilbert


Victor

In article > ,
PeterLucas > wrote:

> "modom (palindrome guy)" > wrote in
> news >
>
> > for the evening. The elitism seems to be wearing off. Or the cold
> > meds. Anyhow spell check is about the hurt me.
>
>
>
> LOL!! Those cold meds must be *great*!! :-)

I was thinking the same thing. <g>
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

On Sat, 17 Jan 2009 21:08:18 -0600, "modom (palindrome guy)"
> wrote:

>Anyhow spell check is about the hurt me.

No kidding! Take two aspirins and check in tomorrow.

Oh, wait... it's already tomorrow. See you later!

Sleep well


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

In article >,
"modom (palindrome guy)" > wrote:

> I've come down with the crud and don't feel much like cooking -- not
> to mention the question of playing typhoid modom and turning whatever
> he might prepare into a biohazard. And so it was D's turn to make us
> dinner while I watched cooking shows on PBS.

> --
> modom

You need a serious copyright on that, Michael.
Outstanding!!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!

On Sat, 17 Jan 2009 21:08:18 -0600, modom (palindrome guy) wrote:

> I've come down with the crud and don't feel much like cooking -- not
> to mention the question of playing typhoid modom and turning whatever
> he might prepare into a biohazard. And so it was D's turn to make us
> dinner while I watched cooking shows on PBS.
>
>
> One of the cooking shows I watched this afternoon featured a chef
> named Hubert Keller who had what sounded to me like a French accent,
> and lo, his Web site (http://www.fleurdelyssf.com/) reports that he is
> indeed a Frenchman. He made braised short ribs. It was no surprise
> at first -- seared meat, aromatic vegetables, pinot noir, beef stock
> -- the usual. The inclusion of ginger was a tiny bit off the standard
> as far as I know, and really, I don't know much. When he included
> lemongrass in the braising liquid, he got my woozy attention. That's
> not something you see everyday. Even in my current malaise, I could
> see that he had made something with a certain je ne sais quoi.
>

i usually put four or five small coins of ginger root and a dried red
pepper in my stew. perks it up a little.

your pal,
blake

In article >,
blake murphy > wrote:

> On Sat, 17 Jan 2009 21:08:18 -0600, modom (palindrome guy) wrote:
>
> > I've come down with the crud and don't feel much like cooking -- not
> > to mention the question of playing typhoid modom and turning whatever
> > he might prepare into a biohazard. And so it was D's turn to make us
> > dinner while I watched cooking shows on PBS.
> >
> >
> > One of the cooking shows I watched this afternoon featured a chef
> > named Hubert Keller who had what sounded to me like a French accent,
> > and lo, his Web site (http://www.fleurdelyssf.com/) reports that he is
> > indeed a Frenchman. He made braised short ribs. It was no surprise
> > at first -- seared meat, aromatic vegetables, pinot noir, beef stock
> > -- the usual. The inclusion of ginger was a tiny bit off the standard
> > as far as I know, and really, I don't know much. When he included
> > lemongrass in the braising liquid, he got my woozy attention. That's
> > not something you see everyday. Even in my current malaise, I could
> > see that he had made something with a certain je ne sais quoi.
> >
>
> i usually put four or five small coins of ginger root and a dried red
> pepper in my stew. perks it up a little.
>
> your pal,
> blake

I often add ginger root to stocks. Ginger and garlic imho are a match
made in heaven.
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

On Sun, 18 Jan 2009 09:56:33 -0600, Omelet >
wrote:

>I often add ginger root to stocks. Ginger and garlic imho are a match
>made in heaven.

Yep. Add onion and you have a holy trinity.




--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

In article >,
sf > wrote:

> On Sun, 18 Jan 2009 09:56:33 -0600, Omelet >
> wrote:
>
> >I often add ginger root to stocks. Ginger and garlic imho are a match
> >made in heaven.
>
> Yep. Add onion and you have a holy trinity.
>
>

And celery...
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

On Sun, 18 Jan 2009 09:25:16 -0800, sf > wrote:

>On Sun, 18 Jan 2009 09:56:33 -0600, Omelet >
>wrote:
>
>>I often add ginger root to stocks. Ginger and garlic imho are a match
>>made in heaven.
>
>Yep. Add onion and you have a holy trinity.
>
Maybe over on the left coast. On the south coast, the holy trinity is
onion, celery, and bell pepper.
--
modom

ambitious when it comes to fiddling with meat

In article >,
"modom (palindrome guy)" > wrote:

> On Sun, 18 Jan 2009 09:25:16 -0800, sf > wrote:
>
> >On Sun, 18 Jan 2009 09:56:33 -0600, Omelet >
> >wrote:
> >
> >>I often add ginger root to stocks. Ginger and garlic imho are a match
> >>made in heaven.
> >
> >Yep. Add onion and you have a holy trinity.
> >
> Maybe over on the left coast. On the south coast, the holy trinity is
> onion, celery, and bell pepper.
> --
> modom
>
> ambitious when it comes to fiddling with meat

Personally, for miripoix, I use onion, garlic, ginger root, celery, a
very small amount of carrot, salt free lemon pepper and sometimes a bay
leaf. I'm not a fan of bell pepper. They give me indigestion.

This morning for some chicken stock, I used dill weed, ground lemon
peel, a bit of white pepper, garlic and onion powder, and a smidge of
salt substitute.

I was pressure cooking chicken feet again. <g>

I'd been in a lot of pain all last week. I'm hoping the collagen fix
will help. It's worked in the past.
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

modom (palindrome guy) wrote:


> Élitists like myself positively wallow in French, especially when
> we're under the weather. Gosh, I wonder what French for "under the
> weather is"? I'm certain it has that indescribable frisson, that je
> ne sais quoi, I'm seeking to convey.

Hmmm, you do not sound like an elitist, but since you are wallowing in
French, here is a "Soigne-toi bien!" for you.

Speaking of lemongrass; we just came home from Las Vegas and the weather
here turned colder than I expected. I was afraid my lemongrass had
frozen to the ground, but it was fine, for now. Before winter is over,
it will freeze to the ground like it did last year. Using the chainsaw,
we cut the lemongrass to about 4" from the ground. I stripped the outer
leaves and I froze it so I can use it later.

Get well soon!

Becca

On Sun, 18 Jan 2009 12:40:03 -0600, "modom (palindrome guy)"
> wrote:

>On Sun, 18 Jan 2009 09:25:16 -0800, sf > wrote:
>
>>On Sun, 18 Jan 2009 09:56:33 -0600, Omelet >
>>wrote:
>>
>>>I often add ginger root to stocks. Ginger and garlic imho are a match
>>>made in heaven.
>>
>>Yep. Add onion and you have a holy trinity.
>>
>Maybe over on the left coast.

Holy trinity of Chinese cooking

>On the south coast, the holy trinity is
>onion, celery, and bell pepper.

Maybe. I don't do Southern cooking.



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

In article >,
sf > wrote:

> On Sun, 18 Jan 2009 12:40:03 -0600, "modom (palindrome guy)"
> > wrote:
>
> >On Sun, 18 Jan 2009 09:25:16 -0800, sf > wrote:
> >
> >>On Sun, 18 Jan 2009 09:56:33 -0600, Omelet >
> >>wrote:
> >>
> >>>I often add ginger root to stocks. Ginger and garlic imho are a match
> >>>made in heaven.
> >>
> >>Yep. Add onion and you have a holy trinity.
> >>
> >Maybe over on the left coast.
>
> Holy trinity of Chinese cooking

Indeed. :-)

>
> >On the south coast, the holy trinity is
> >onion, celery, and bell pepper.
>
> Maybe. I don't do Southern cooking.

I do both depending on my mood, but I still skip the bell pepper.
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous