Tony says he gags on French cooking (ref his post about fried eggs)
I can't say I blame him for it seems to me all French cooking is just
a sauce of various kinds. If you poured enough of their sauce over a
telephone book, baked it in a glass dish, decorated it with sprigs of
sparsely and served it piping hot there are those who would savor it
and beg for the recipe.
Moosemeat
Remember to speak ill of Bush every chance you get- your country needs
you now in this time of peril...

On Sat, 31 Jul 2004 20:02:07 GMT, ed > wrote:

>Tony says he gags on French cooking (ref his post about fried eggs)
>I can't say I blame him for it seems to me all French cooking is just
>a sauce of various kinds. If you poured enough of their sauce over a
>telephone book, baked it in a glass dish, decorated it with sprigs of
>sparsely and served it piping hot there are those who would savor it
>and beg for the recipe.
>Moosemeat
>Remember to speak ill of Bush every chance you get- your country needs
>you now in this time of peril...

http://www.funtrivia.com/quizdetails.cfm?id=27402

I scored 80%. Wonder how you'd score, Moosie.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

ed wrote:
> Tony says he gags on French cooking (ref his post about fried eggs)
> I can't say I blame him for it seems to me all French cooking is just
> a sauce of various kinds. If you poured enough of their sauce over a
> telephone book, baked it in a glass dish, decorated it with sprigs of
> sparsely and served it piping hot there are those who would savor it
> and beg for the recipe.
> Moosemeat
> Remember to speak ill of Bush every chance you get- your country needs
> you now in this time of peril...
>

Hi Ed,

Would have to point out that when referring to French
cooking, you need to put the proportions into proper size.
If you were to consider changing your "telephone book"
analogy to a "2" x 1-1/2" pad of yellow sticky notes", I would
be in complete agreement. Bear in mind that the plate itself
in part of the presentation and that 60% of it should be
showing when the food is served.

Since French cooking lays outside my sensibilities, my
main contact with it is at those not so voluntary business
dinners with the top brass. "Oh look! There IS something
on my plate! Looks like they used a really small ice cream
scoop to dig it out of the pot and covered it in a cream
sauce! And it is from something SO gross the cat won't
eat it! Oh! Look-e-here too! THREE GREEN BEANS! Yippee!
AND A CHECK FOR ONE HINDERED AND SEVENTY FIVE DOLLARS!"

I much prefer the Italian model, were it is an embarrassment
for the plate to show. Again, this is my sensibilities.
Enough people seem to like it, or they could not charge $175.00
a plate. Freedom to choose is a wonderful thing!

--Tony



--
-------------------------
I Fish. Therefore, I am.
-------------------------

ed wrote:
> Tony says he gags on French cooking (ref his post about fried eggs)
> I can't say I blame him for it seems to me all French cooking is just
> a sauce of various kinds. If you poured enough of their sauce over a
> telephone book, baked it in a glass dish, decorated it with sprigs of
> sparsely and served it piping hot there are those who would savor it
> and beg for the recipe.
> Moosemeat
> Remember to speak ill of Bush every chance you get- your country needs
> you now in this time of peril...
>

Hi Ed,

Would have to point out that when referring to French
cooking, you need to put the proportions into proper size.
If you were to consider changing your "telephone book"
analogy to a "2" x 1-1/2" pad of yellow sticky notes", I would
be in complete agreement. Bear in mind that the plate itself
in part of the presentation and that 60% of it should be
showing when the food is served.

Since French cooking lays outside my sensibilities, my
main contact with it is at those not so voluntary business
dinners with the top brass. "Oh look! There IS something
on my plate! Looks like they used a really small ice cream
scoop to dig it out of the pot and covered it in a cream
sauce! And it is from something SO gross the cat won't
eat it! Oh! Look-e-here too! THREE GREEN BEANS! Yippee!
AND A CHECK FOR ONE HINDERED AND SEVENTY FIVE DOLLARS!"

I much prefer the Italian model, were it is an embarrassment
for the plate to show. Again, this is my sensibilities.
Enough people seem to like it, or they could not charge $175.00
a plate. Freedom to choose is a wonderful thing!

--Tony



--
-------------------------
I Fish. Therefore, I am.
-------------------------