I know the french have a word for this, and I imagine it's
international cooking vocabulary by now -- if you take a zucchini (or
cucumber, or similar veggie) and cut off strips of skin, such that you
have an alternating stripe pattern of skin and flesh around the
vegetable, what is that called?

Thanks!

"Jack Tanner" > wrote in message
om...
> I know the french have a word for this, and I imagine it's
> international cooking vocabulary by now -- if you take a zucchini (or
> cucumber, or similar veggie) and cut off strips of skin, such that you
> have an alternating stripe pattern of skin and flesh around the
> vegetable, what is that called?

You're going to kick yourself, but I'm pretty sure it's
simply called "striping"...not French, but that's the only
term I've ever heard with respect to this sort of
treatment.

Bob M.

"Jack Tanner" > wrote in message
om...
>I know the french have a word for this, and I imagine it's
> international cooking vocabulary by now -- if you take a zucchini (or
> cucumber, or similar veggie) and cut off strips of skin, such that you
> have an alternating stripe pattern of skin and flesh around the
> vegetable, what is that called?
>
> Thanks!
========

Pretty? <snort> Sorry...

Cyndi

>From: (Jack Tanner)

>I know the french have a word for this, and I imagine it's
>international cooking vocabulary by now -- if you take a zucchini (or
>cucumber, or similar veggie) and cut off strips of skin, such that you
>have an alternating stripe pattern of skin and flesh around the
>vegetable, what is that called?

Garde Manger

Ellen

"SportKite1" > wrote in message
...
: >From: (Jack Tanner)
:
: >I know the french have a word for this, and I imagine it's
: >international cooking vocabulary by now -- if you take a zucchini (or
: >cucumber, or similar veggie) and cut off strips of skin, such that you
: >have an alternating stripe pattern of skin and flesh around the
: >vegetable, what is that called?
:
: Garde Manger
:
: Ellen
:
:

I had not met this term before so I rushed off to look it up. Most sources
say it means a larder of some sort or one who controls same. This doesn't
seem to make sense in the context. Ellen is there something that I am
missing here?

David

David Hare-Scott wrote:

> I had not met this term before so I rushed off to look it up. Most
sources
> say it means a larder of some sort or one who controls same. This doesn't
> seem to make sense in the context. Ellen is there something that I am
> missing here?
>
> David
>

no david you're not missing a thing. here is the definition of garde manger
from the epicurious.com food dictionary

garde manger
[gahrd mahn-ZHAY]
A French term for the cool, well-ventilated pantry area (usually in hotels
and large restaurants) where cold buffet dishes are prepared and other foods
are stored in refrigerated units. Some of the items prepared in a garde
manger are salads, PÂTÉS, CHAUD-FROIDS and other decorative dishes. The
person in charge of this area is known as chef garde manger

>"A.C." says:
>
>>David Hare-Scott wrote:
>>
>> I had not met this term before so I rushed off to look it up. Most
>sources
>> say it means a larder of some sort or one who controls same. This doesn't
>> seem to make sense in the context. Ellen is there something that I am
>> missing here?
>>
>> David
>>
>
>no david you're not missing a thing. here is the definition of garde manger
>from the epicurious.com food dictionary
>
>garde manger
>[gahrd mahn-ZHAY]
>A French term for the cool, well-ventilated pantry area (usually in hotels
>and large restaurants) where cold buffet dishes are prepared and other foods
>are stored in refrigerated units. Some of the items prepared in a garde
>manger are salads, PÂTÉS, CHAUD-FROIDS and other decorative dishes. The
>person in charge of this area is known as chef garde manger


I think the "prep" term yoose want is:

mise en place
[MEEZ ahn plahs]
A French term referring to having all the ingredients necessary for a dish
prepared and ready to combine up to the point of cooking.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
---

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>"A.C." says:
>
>>David Hare-Scott wrote:
>>
>> I had not met this term before so I rushed off to look it up. Most
>sources
>> say it means a larder of some sort or one who controls same. This doesn't
>> seem to make sense in the context. Ellen is there something that I am
>> missing here?
>>
>> David
>>
>
>no david you're not missing a thing. here is the definition of garde manger
>from the epicurious.com food dictionary
>
>garde manger
>[gahrd mahn-ZHAY]
>A French term for the cool, well-ventilated pantry area (usually in hotels
>and large restaurants) where cold buffet dishes are prepared and other foods
>are stored in refrigerated units. Some of the items prepared in a garde
>manger are salads, PÂTÉS, CHAUD-FROIDS and other decorative dishes. The
>person in charge of this area is known as chef garde manger


I think the "prep" term yoose want is:

mise en place
[MEEZ ahn plahs]
A French term referring to having all the ingredients necessary for a dish
prepared and ready to combine up to the point of cooking.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
---

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"A.C." > wrote in message
...
>
> no david you're not missing a thing. here is the definition of garde
manger
> from the epicurious.com food dictionary
>
> garde manger
> [gahrd mahn-ZHAY]
> A French term for the cool, well-ventilated pantry area (usually in hotels
> and large restaurants) where cold buffet dishes are prepared and other
foods
> are stored in refrigerated units. Some of the items prepared in a garde
> manger are salads, PÂTÉS, CHAUD-FROIDS and other decorative dishes. The
> person in charge of this area is known as chef garde manger
>
>

Originally the "cool area" was an underground chamber with foods often
stored in a manger. At the time, European guilds were extremely strict as
to who was qualified to produce uncooked foods. Their domain also included
the preserved foods (this was before refrigeration); cheese making, sausage
making and cured, brined, smoked and dried meats.

This, according to a rather good book on the subject, "Garde Manger"