"Bob" > wrote in message
...
> Dimitri questioned:
>
>>> Actually, his first name was Cesar.
>>
>> Are you sure?
>>
>> http://members.cox.net/jjschnebel/caesrsal.html
>>
>> Mexican/Spanish Spelling of Caesar
>>
>> http://www.foodreference.com/html/artcaesarsalad.html
>>
>
> From the LA Times archives:
>
> 2. Cesar Cardini, Creator of Salad, Dies at 60
> Los Angeles Times (1886-Current File). Los Angeles, Calif.: Nov 5, 1956.
> p.
> 31 (1 page):
> Cesar Cardini, 60, credited with the invention of the Cesar salad, died
> Saturday night in Good Samaritan Hospital following a stroke at his home,
> 8738 Bonner Drive.
> Mr. Cardini devised the salad while operating the restaurant and hotel
> which still bears his name in Tijuana.


And the LA times is ALWAYS correct..

http://whatscookingamerica.net/History/SaladHistory.htm

http://www.sierrawineguide.com/Food/Caesar.htm

http://home.howstuffworks.com/question515.htm

http://www.mexicofile.com/caesarsalad.htm


Dimitri

Dimitri wrote:

>
> And the LA times is ALWAYS correct..
>
> http://whatscookingamerica.net/History/SaladHistory.htm
>
> http://www.sierrawineguide.com/Food/Caesar.htm
>
> http://home.howstuffworks.com/question515.htm
>
> http://www.mexicofile.com/caesarsalad.htm
>
>
> Dimitri
>
>

There are certainly multiple accounts of where the salad was invented
but most sources I've seen attribute it to the Tijuana story. <shrug>
--
Steve

If the speed of light is 186,000 miles/sec., what's the speed of
darkness?

Dimitri wrote:

>
> And the LA times is ALWAYS correct..
>
> http://whatscookingamerica.net/History/SaladHistory.htm
>
> http://www.sierrawineguide.com/Food/Caesar.htm
>
> http://home.howstuffworks.com/question515.htm
>
> http://www.mexicofile.com/caesarsalad.htm
>
>
> Dimitri
>
>

There are certainly multiple accounts of where the salad was invented
but most sources I've seen attribute it to the Tijuana story. <shrug>
--
Steve

If the speed of light is 186,000 miles/sec., what's the speed of
darkness?

"Steve Calvin" > wrote in message
...
> Dimitri wrote:
>
>>
>> And the LA times is ALWAYS correct..
>>
>> http://whatscookingamerica.net/History/SaladHistory.htm
>>
>> http://www.sierrawineguide.com/Food/Caesar.htm
>>
>> http://home.howstuffworks.com/question515.htm
>>
>> http://www.mexicofile.com/caesarsalad.htm
>>
>>
>> Dimitri
>>
>>
>
> There are certainly multiple accounts of where the salad was invented but
> most sources I've seen attribute it to the Tijuana story. <shrug>
> --

IMHO the taste is the important part.

dc

"Steve Calvin" > wrote in message
...
> Dimitri wrote:
>
>>
>> And the LA times is ALWAYS correct..
>>
>> http://whatscookingamerica.net/History/SaladHistory.htm
>>
>> http://www.sierrawineguide.com/Food/Caesar.htm
>>
>> http://home.howstuffworks.com/question515.htm
>>
>> http://www.mexicofile.com/caesarsalad.htm
>>
>>
>> Dimitri
>>
>>
>
> There are certainly multiple accounts of where the salad was invented but
> most sources I've seen attribute it to the Tijuana story. <shrug>
> --

IMHO the taste is the important part.

dc

Dimitri wrote:

>>>
>>
>>There are certainly multiple accounts of where the salad was invented but
>>most sources I've seen attribute it to the Tijuana story. <shrug>
>>--
>
>
> IMHO the taste is the important part.
>
> dc
>
>

Absolutely! The best I've ever had has so far been in a local
Mid-Hudson Valley restaurant called Ship Lantern Inn. Great stuff.
hmmm... now that I think about it, we haven't been there in quite some
time. I think a trip over there is in order. Thanks for the reminder!

http://www.shiplanterninn.com/

--
Steve

If the speed of light is 186,000 miles/sec., what's the speed of
darkness?

Dimitri wrote:

>>>
>>
>>There are certainly multiple accounts of where the salad was invented but
>>most sources I've seen attribute it to the Tijuana story. <shrug>
>>--
>
>
> IMHO the taste is the important part.
>
> dc
>
>

Absolutely! The best I've ever had has so far been in a local
Mid-Hudson Valley restaurant called Ship Lantern Inn. Great stuff.
hmmm... now that I think about it, we haven't been there in quite some
time. I think a trip over there is in order. Thanks for the reminder!

http://www.shiplanterninn.com/

--
Steve

If the speed of light is 186,000 miles/sec., what's the speed of
darkness?

Steve Calvin wrote:

> Absolutely! The best I've ever had has so far been in a local
> Mid-Hudson Valley restaurant called Ship Lantern Inn. Great stuff.
> hmmm... now that I think about it, we haven't been there in quite some
> time. I think a trip over there is in order. Thanks for the reminder!

(laughing) I'm reminded of Regis this morning. Kelly went to this
steak restaurant in the Hamptons, Bull's Eye Inn. Turns out it was
a Target store. You know they don't have your ususual big ass stores
out there. Cracked me up.

nancy

Steve Calvin wrote:

> Absolutely! The best I've ever had has so far been in a local
> Mid-Hudson Valley restaurant called Ship Lantern Inn. Great stuff.
> hmmm... now that I think about it, we haven't been there in quite some
> time. I think a trip over there is in order. Thanks for the reminder!

(laughing) I'm reminded of Regis this morning. Kelly went to this
steak restaurant in the Hamptons, Bull's Eye Inn. Turns out it was
a Target store. You know they don't have your ususual big ass stores
out there. Cracked me up.

nancy

"Bob (this one)" wrote:
>
> zuuum wrote:
>
> > Odd food origins welcome -
> >
> > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana restaurant.
>
> Named after Italian Caesar Cardini who invented it. Julia Child used
> to eat at his restaurant and knew him when she was young. Spoke warmly
> about him.
>
> > Pork "butt" is actually the shoulder of a pig.
>
> "Butt" used to just mean "end." So it's the end of the forequarter.
>
> And how about "pate a chou" that has nothing to do with cabbage...
>
> Pastorio

True, but OTOH chou is also a cream puff. So the pate a chou is paste
for cream puffs. Quite why a cream puff is called chou is another story
of course

"Bob (this one)" wrote:
>
> zuuum wrote:
>
> > Odd food origins welcome -
> >
> > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana restaurant.
>
> Named after Italian Caesar Cardini who invented it. Julia Child used
> to eat at his restaurant and knew him when she was young. Spoke warmly
> about him.
>
> > Pork "butt" is actually the shoulder of a pig.
>
> "Butt" used to just mean "end." So it's the end of the forequarter.
>
> And how about "pate a chou" that has nothing to do with cabbage...
>
> Pastorio

True, but OTOH chou is also a cream puff. So the pate a chou is paste
for cream puffs. Quite why a cream puff is called chou is another story
of course

Arri London wrote:

>
> "Bob (this one)" wrote:
>
>>zuuum wrote:
>>
>>
>>>Odd food origins welcome -
>>>
>>>The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana restaurant.
>>
>>Named after Italian Caesar Cardini who invented it. Julia Child used
>>to eat at his restaurant and knew him when she was young. Spoke warmly
>>about him.
>>
>>
>>>Pork "butt" is actually the shoulder of a pig.
>>
>>"Butt" used to just mean "end." So it's the end of the forequarter.
>>
>>And how about "pate a chou" that has nothing to do with cabbage...
>>
>>Pastorio
>
> True, but OTOH chou is also a cream puff. So the pate a chou is paste
> for cream puffs.

Um, of course. Why I mentioned it.

> Quite why a cream puff is called chou is another story
> of course

It's called that because some French baker with too much imagination
said it looked like a cabbage coming out of the oven.

Pastorio

Arri London wrote:

>
> "Bob (this one)" wrote:
>
>>zuuum wrote:
>>
>>
>>>Odd food origins welcome -
>>>
>>>The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana restaurant.
>>
>>Named after Italian Caesar Cardini who invented it. Julia Child used
>>to eat at his restaurant and knew him when she was young. Spoke warmly
>>about him.
>>
>>
>>>Pork "butt" is actually the shoulder of a pig.
>>
>>"Butt" used to just mean "end." So it's the end of the forequarter.
>>
>>And how about "pate a chou" that has nothing to do with cabbage...
>>
>>Pastorio
>
> True, but OTOH chou is also a cream puff. So the pate a chou is paste
> for cream puffs.

Um, of course. Why I mentioned it.

> Quite why a cream puff is called chou is another story
> of course

It's called that because some French baker with too much imagination
said it looked like a cabbage coming out of the oven.

Pastorio

"Arri London" > wrote in message
...
>
>
> "Bob (this one)" wrote:
>>
>> zuuum wrote:
>>
>> > Odd food origins welcome -
>> >
>> > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana
>> > restaurant.
>>
>> Named after Italian Caesar Cardini who invented it. Julia Child used
>> to eat at his restaurant and knew him when she was young. Spoke warmly
>> about him.
>>
>> > Pork "butt" is actually the shoulder of a pig.
>>
>> "Butt" used to just mean "end." So it's the end of the forequarter.
>>
>> And how about "pate a chou" that has nothing to do with cabbage...
>>
>> Pastorio
>
> True, but OTOH chou is also a cream puff. So the pate a chou is paste
> for cream puffs. Quite why a cream puff is called chou is another story
> of course

You forgot éclairs.. (easier to eat)

Dimitri

"Arri London" > wrote in message
...
>
>
> "Bob (this one)" wrote:
>>
>> zuuum wrote:
>>
>> > Odd food origins welcome -
>> >
>> > The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana
>> > restaurant.
>>
>> Named after Italian Caesar Cardini who invented it. Julia Child used
>> to eat at his restaurant and knew him when she was young. Spoke warmly
>> about him.
>>
>> > Pork "butt" is actually the shoulder of a pig.
>>
>> "Butt" used to just mean "end." So it's the end of the forequarter.
>>
>> And how about "pate a chou" that has nothing to do with cabbage...
>>
>> Pastorio
>
> True, but OTOH chou is also a cream puff. So the pate a chou is paste
> for cream puffs. Quite why a cream puff is called chou is another story
> of course

You forgot éclairs.. (easier to eat)

Dimitri

"Bob (this one)" > wrote in message
...
> zuuum wrote:
>
>> Odd food origins welcome -
>>
>> The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana
>> restaurant.
>
> Named after Italian Caesar Cardini who invented it. Julia Child used to
> eat at his restaurant and knew him when she was young. Spoke warmly about
> him.
>
>> Pork "butt" is actually the shoulder of a pig.
>
> "Butt" used to just mean "end." So it's the end of the forequarter.
>
> And how about "pate a chou" that has nothing to do with cabbage...
>
> Pastorio

Actually it does.

CREAM PUFF PASTRY: Also know as Pate a Choux (derived from the old French
meaning "to cherish" or cabbage paste because of its shape), this pastry has
been in use since the sixteenth century. It is a cooked mixture of water,
butter and flour which rises due to steam expansion. The paste crusts on the
outside, trapping steam inside, creating a puffed shape with a hollow
interior. The crisp shells are filled with a variety of creams and finished
with a glaze. Classic desserts such as croquembouche, profiteroles, Gateau
St. Honore, and eclairs are made with cream puff pastry.

Dimitri

"Bob (this one)" > wrote in message
...
> zuuum wrote:
>
>> Odd food origins welcome -
>>
>> The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana
>> restaurant.
>
> Named after Italian Caesar Cardini who invented it. Julia Child used to
> eat at his restaurant and knew him when she was young. Spoke warmly about
> him.
>
>> Pork "butt" is actually the shoulder of a pig.
>
> "Butt" used to just mean "end." So it's the end of the forequarter.
>
> And how about "pate a chou" that has nothing to do with cabbage...
>
> Pastorio

Actually it does.

CREAM PUFF PASTRY: Also know as Pate a Choux (derived from the old French
meaning "to cherish" or cabbage paste because of its shape), this pastry has
been in use since the sixteenth century. It is a cooked mixture of water,
butter and flour which rises due to steam expansion. The paste crusts on the
outside, trapping steam inside, creating a puffed shape with a hollow
interior. The crisp shells are filled with a variety of creams and finished
with a glaze. Classic desserts such as croquembouche, profiteroles, Gateau
St. Honore, and eclairs are made with cream puff pastry.

Dimitri

On 10 Sep 2004 12:51:24 -0500, "Bob" >
arranged random neurons, so they looked like this:

>Peter asked:
>
>> > There's no rabbit in Welsh rabbit; it's cheese.
>> >
>>
>> But it's rarebit, not rabbit, isn't it?
>
>Its original name was "Welsh rabbit," being a slur on poor Welsh people. The
>term "rarebit" was coined later in an attempt to make the dish more
>politically correct (although this was LONG before the PC movement of
>today).

Have a look:

"Welsh Rarebit, Rabbit or 'Caws Pobi' gets its name quite literally
from the words rare (meaning very lightly cooked) and bit (a small
piece or portion)."

(from http://www.cuisinedumonde.com/rarebit.html)

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Duncan Hines

To reply, remove replace "spaminator" with "cox"

On 10 Sep 2004 12:51:24 -0500, "Bob" >
arranged random neurons, so they looked like this:

>Peter asked:
>
>> > There's no rabbit in Welsh rabbit; it's cheese.
>> >
>>
>> But it's rarebit, not rabbit, isn't it?
>
>Its original name was "Welsh rabbit," being a slur on poor Welsh people. The
>term "rarebit" was coined later in an attempt to make the dish more
>politically correct (although this was LONG before the PC movement of
>today).

Have a look:

"Welsh Rarebit, Rabbit or 'Caws Pobi' gets its name quite literally
from the words rare (meaning very lightly cooked) and bit (a small
piece or portion)."

(from http://www.cuisinedumonde.com/rarebit.html)

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Duncan Hines

To reply, remove replace "spaminator" with "cox"

Dimitri wrote:

> "Bob (this one)" > wrote in message=20
> ...
>=20
>>zuuum wrote:
>>
>>>Odd food origins welcome -
>>>
>>>The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana=20
>>>restaurant.
>>
>>Named after Italian Caesar Cardini who invented it. Julia Child used to=
=20
>>eat at his restaurant and knew him when she was young. Spoke warmly abo=
ut=20
>>him.
>>
>>>Pork "butt" is actually the shoulder of a pig.
>>
>>"Butt" used to just mean "end." So it's the end of the forequarter.
>>
>>And how about "pate a chou" that has nothing to do with cabbage...
>>
>>Pastorio
>=20
> Actually it does.

Actually I already said this same reason in an earlier post.

> CREAM PUFF PASTRY: Also know as Pate a Choux (derived from the old Fren=
ch=20
> meaning "to cherish" or cabbage paste because of its shape), this pastr=
y has=20
> been in use since the sixteenth century. It is a cooked mixture of wate=
r,=20
> butter and flour=20

Can be sweet with the addition of sugar or savory with spices. Also=20
basis for crullers and other fried pastries. Gougere is also made from=20
pate a chou with the addition of cheese. A more tender pastry is made=20
by using milk instead of water or in combination.

> which rises due to steam expansion. The paste crusts on the
> outside, trapping steam inside, creating a puffed shape with a hollow=20
> interior. The crisp shells are filled with a variety of creams and fini=
shed=20
> with a glaze.

Not necessarily glazed. This is the description of baking them.

> Classic desserts such as croquembouche, profiteroles, Gateau
> St. Honore, and eclairs are made with cream puff pastry.

For a really cool but obscure one, try to find a recipe for a "polka=20
tart." A kin of the Gateau St. Honore (who is the patron saint of=20
boulangers). We used to make our variation on them in my restaurants.=20
Pate sucree rolled into a 12-inch circle with pate a chou piped around=20
the edge to a total of maybe 2 inches in, and two layers high. Bake=20
(hot) so the chou puffs. Cool, cut chou open (or fill with a Bismarck=20
tip on a pastry bag) and fill with creme patissiere. Fill the middle=20
of the tart with fruit and glaze them or do some of these:=20
strawberries with liqueur fraise glaze, banana (coated with apricot=20
jelly) on Bavarian cream, blueberries on a poured cheesecake, white=20
and dark chocolate mousse spiraled together.

There are lots of other large pastries made from chou: Religieuse and=20
Paris Brest among them. Small ones include beignets, Rognons a la=20
cr=E8me, petit Paris Brest, pont neuf, carolines, swans, etc.

We made beignets with honey in the dough for our Sunday brunches. Then=20
drizzled with honey at table. Gilding lilies...

Pastorio

I was watching a show on the history of food on the History Channel and they
discussed the fact that Chop Suey was not invented in China or the orient but
rather in the United States. It's been a couple years since I watched that
show, but IIRC it was an oriental guy who owned a restaurant in San Francisco
in the late 19th or early 20th century and came up with this dish that had a
little bit of everything in it.

This show also mentioned that Alfredo Sauce was created in the US. Apparently,
the actor Douglas Fairbanks used to eat at some restaurant in LA (it may have
been the Brown Derby), and whenever he ate there, he had the cook make him a
special dish which consisted of spaghetti noodles or linguine, tossed with a
sauce made of melted butter and parmesan cheese. After a while, other patrons
wanted to try this dish and it was put on the menu. At some point not long
after, one of the cooks hit on the idea of adding cream to the butter and
parmesan mixture and the result was Alfredo Sauce.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

I was watching a show on the history of food on the History Channel and they
discussed the fact that Chop Suey was not invented in China or the orient but
rather in the United States. It's been a couple years since I watched that
show, but IIRC it was an oriental guy who owned a restaurant in San Francisco
in the late 19th or early 20th century and came up with this dish that had a
little bit of everything in it.

This show also mentioned that Alfredo Sauce was created in the US. Apparently,
the actor Douglas Fairbanks used to eat at some restaurant in LA (it may have
been the Brown Derby), and whenever he ate there, he had the cook make him a
special dish which consisted of spaghetti noodles or linguine, tossed with a
sauce made of melted butter and parmesan cheese. After a while, other patrons
wanted to try this dish and it was put on the menu. At some point not long
after, one of the cooks hit on the idea of adding cream to the butter and
parmesan mixture and the result was Alfredo Sauce.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

Squeaks was gulled:

> Have a look:
>
> "Welsh Rarebit, Rabbit or 'Caws Pobi' gets its name quite literally
> from the words rare (meaning very lightly cooked) and bit (a small
> piece or portion)."
>
> (from http://www.cuisinedumonde.com/rarebit.html)

Have a look yourself:
(from http://users.tinyonline.co.uk/gswithenbank/sayingsw.htm)

Welsh Rarebit, the actual name for the dish is really rabbit. Both the dish
and its name date back to the 18th century, and the name reflects the
national rivalry between England and Wales. Some wag, whose name is unknown,
but who was almost certainly English, christened the popular but humble dish
Welsh Rabbit, much in the same nationalistic spirit as frogs were known as
Dutch nightingales and condoms were called French letters. The implication,
of course, was that the Welsh could not obtain or afford real rabbit and had
to make do with this cheesy substitute. The distinguishing feature of Welsh
Rabbit is that it is a joke, which begs the question of where rarebit comes
from. It seems that someone, somewhere, simply didn't get the joke. Some
unknown humourless grammarian must have decided that, since there clearly
was no rabbit involved, rabbit must be a degenerated form of something, and
determined that the missing 'proper' name must be rarebit. Why anyone would
think the Welsh would tolerate rarebit over rabbit is another question, but
somehow, the new name stuck. Nonetheless, thus was a very old joke
immortalised.


from dictionary.com:

rare·bit
[Probably alteration of (Welsh) rabbit.]



and from Merriam-Webster.com:

Welsh rare·bit
Etymology: by alteration
: WELSH RABBIT


Bob

Squeaks was gulled:

> Have a look:
>
> "Welsh Rarebit, Rabbit or 'Caws Pobi' gets its name quite literally
> from the words rare (meaning very lightly cooked) and bit (a small
> piece or portion)."
>
> (from http://www.cuisinedumonde.com/rarebit.html)

Have a look yourself:
(from http://users.tinyonline.co.uk/gswithenbank/sayingsw.htm)

Welsh Rarebit, the actual name for the dish is really rabbit. Both the dish
and its name date back to the 18th century, and the name reflects the
national rivalry between England and Wales. Some wag, whose name is unknown,
but who was almost certainly English, christened the popular but humble dish
Welsh Rabbit, much in the same nationalistic spirit as frogs were known as
Dutch nightingales and condoms were called French letters. The implication,
of course, was that the Welsh could not obtain or afford real rabbit and had
to make do with this cheesy substitute. The distinguishing feature of Welsh
Rabbit is that it is a joke, which begs the question of where rarebit comes
from. It seems that someone, somewhere, simply didn't get the joke. Some
unknown humourless grammarian must have decided that, since there clearly
was no rabbit involved, rabbit must be a degenerated form of something, and
determined that the missing 'proper' name must be rarebit. Why anyone would
think the Welsh would tolerate rarebit over rabbit is another question, but
somehow, the new name stuck. Nonetheless, thus was a very old joke
immortalised.


from dictionary.com:

rare·bit
[Probably alteration of (Welsh) rabbit.]



and from Merriam-Webster.com:

Welsh rare·bit
Etymology: by alteration
: WELSH RABBIT


Bob

Mpoconnor7 wrote:
>
> I was watching a show on the history of food on the History Channel and they
> discussed the fact that Chop Suey was not invented in China or the orient but
> rather in the United States. It's been a couple years since I watched that
> show, but IIRC it was an oriental guy who owned a restaurant in San Francisco
> in the late 19th or early 20th century and came up with this dish that had a
> little bit of everything in it.
>
> This show also mentioned that Alfredo Sauce was created in the US. Apparently,
> the actor Douglas Fairbanks used to eat at some restaurant in LA (it may have
> been the Brown Derby), and whenever he ate there, he had the cook make him a
> special dish which consisted of spaghetti noodles or linguine, tossed with a
> sauce made of melted butter and parmesan cheese. After a while, other patrons
> wanted to try this dish and it was put on the menu. At some point not long
> after, one of the cooks hit on the idea of adding cream to the butter and
> parmesan mixture and the result was Alfredo Sauce.
>
> Michael O'Connor - Modern Renaissance Man
>
> "The likelihood of one individual being correct increases in a direct
> proportion to the intensity with which others try to prove him wrong"
> James Mason from the movie "Heaven Can Wait".

You just had to do it, didn't you, Michael???? lol

Hope your asbestos suit holds up.

Boli

Bolivar wrote:

>> This show also mentioned that Alfredo Sauce was created in the US.
>> Apparently, the actor Douglas Fairbanks used to eat at some restaurant
>> in LA (it may have been the Brown Derby), and whenever he ate there, he
>> had the cook make him a special dish which consisted of spaghetti noodles
>> or linguine, tossed with a sauce made of melted butter and parmesan
>> cheese. After a while, other patrons wanted to try this dish and it was
>> put on the menu. At some point not long after, one of the cooks hit on
>> the idea of adding cream to the butter and parmesan mixture and the
>> result was Alfredo Sauce.
>>
>> Michael O'Connor - Modern Renaissance Man
>
>
> You just had to do it, didn't you, Michael???? lol
>
> Hope your asbestos suit holds up.


I don't think Michael would get flamed for talking about the origin of
Alfredo SAUCE. Just as long as he doesn't claim any link between his
hazily-recalled television dish and Fettuccine Alfredo (because, as we all
know, Fettuccine Alfredo isn't made with "Alfredo Sauce" any more than Baked
Alaska is made with "Alaska Sauce".)

Bob

"Bob (this one)" wrote:
>
> Arri London wrote:
>
> >
> > "Bob (this one)" wrote:
> >
> >>zuuum wrote:
> >>
> >>
> >>>Odd food origins welcome -
> >>>
> >>>The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana restaurant.
> >>
> >>Named after Italian Caesar Cardini who invented it. Julia Child used
> >>to eat at his restaurant and knew him when she was young. Spoke warmly
> >>about him.
> >>
> >>
> >>>Pork "butt" is actually the shoulder of a pig.
> >>
> >>"Butt" used to just mean "end." So it's the end of the forequarter.
> >>
> >>And how about "pate a chou" that has nothing to do with cabbage...
> >>
> >>Pastorio
> >
> > True, but OTOH chou is also a cream puff. So the pate a chou is paste
> > for cream puffs.
>
> Um, of course. Why I mentioned it.

Other people might not have known that, as you didn't mention what it is
for.
>
> > Quite why a cream puff is called chou is another story
> > of course
>
> It's called that because some French baker with too much imagination
> said it looked like a cabbage coming out of the oven.
>
> Pastorio

If that is true, then there is a cabbage connection after all But I
think it comes from an old dialect word that now has the same spelling
as chou for cabbage.

"Bob (this one)" wrote:
>
> Arri London wrote:
>
> >
> > "Bob (this one)" wrote:
> >
> >>zuuum wrote:
> >>
> >>
> >>>Odd food origins welcome -
> >>>
> >>>The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana restaurant.
> >>
> >>Named after Italian Caesar Cardini who invented it. Julia Child used
> >>to eat at his restaurant and knew him when she was young. Spoke warmly
> >>about him.
> >>
> >>
> >>>Pork "butt" is actually the shoulder of a pig.
> >>
> >>"Butt" used to just mean "end." So it's the end of the forequarter.
> >>
> >>And how about "pate a chou" that has nothing to do with cabbage...
> >>
> >>Pastorio
> >
> > True, but OTOH chou is also a cream puff. So the pate a chou is paste
> > for cream puffs.
>
> Um, of course. Why I mentioned it.

Other people might not have known that, as you didn't mention what it is
for.
>
> > Quite why a cream puff is called chou is another story
> > of course
>
> It's called that because some French baker with too much imagination
> said it looked like a cabbage coming out of the oven.
>
> Pastorio

If that is true, then there is a cabbage connection after all But I
think it comes from an old dialect word that now has the same spelling
as chou for cabbage.

"Bob" > wrote in message
...
> Bolivar wrote:
>
> >> This show also mentioned that Alfredo Sauce was created in the US.
> >> Apparently, the actor Douglas Fairbanks used to eat at some restaurant
> >> in LA (it may have been the Brown Derby), and whenever he ate there, he
> >> had the cook make him a special dish which consisted of spaghetti
noodles
> >> or linguine, tossed with a sauce made of melted butter and parmesan
> >> cheese. After a while, other patrons wanted to try this dish and it
was
> >> put on the menu. At some point not long after, one of the cooks hit on
> >> the idea of adding cream to the butter and parmesan mixture and the
> >> result was Alfredo Sauce.
> >>
> >> Michael O'Connor - Modern Renaissance Man
> >
> >
> > You just had to do it, didn't you, Michael???? lol
> >
> > Hope your asbestos suit holds up.
>
>
> I don't think Michael would get flamed for talking about the origin of
> Alfredo SAUCE. Just as long as he doesn't claim any link between his
> hazily-recalled television dish and Fettuccine Alfredo (because, as we all
> know, Fettuccine Alfredo isn't made with "Alfredo Sauce" any more than
Baked
> Alaska is made with "Alaska Sauce".)
>
> Bob

You people leave me alone! I've retired.

Charliam

Charles Gifford wrote:

> "Bob" > wrote in message
> ...
>
>>Bolivar wrote:
>>
>>
>>>>This show also mentioned that Alfredo Sauce was created in the US.
>>>>Apparently, the actor Douglas Fairbanks used to eat at some restaurant
>>>>in LA (it may have been the Brown Derby), and whenever he ate there, he
>>>>had the cook make him a special dish which consisted of spaghetti
>
> noodles
>
>>>>or linguine, tossed with a sauce made of melted butter and parmesan
>>>>cheese. After a while, other patrons wanted to try this dish and it
>
> was
>
>>>>put on the menu. At some point not long after, one of the cooks hit on
>>>>the idea of adding cream to the butter and parmesan mixture and the
>>>>result was Alfredo Sauce.
>>>>
>>>>Michael O'Connor - Modern Renaissance Man
>>>
>>>
>>>You just had to do it, didn't you, Michael???? lol
>>>
>>>Hope your asbestos suit holds up.
>>
>>
>>I don't think Michael would get flamed for talking about the origin of
>>Alfredo SAUCE. Just as long as he doesn't claim any link between his
>>hazily-recalled television dish and Fettuccine Alfredo (because, as we all
>>know, Fettuccine Alfredo isn't made with "Alfredo Sauce" any more than
>
> Baked
>
>>Alaska is made with "Alaska Sauce".)
>>
>>Bob
>
>
> You people leave me alone! I've retired.
>
> Charliam
>
>
C'mon Charlie, you know it gets the juices flowing when this thread
comes up every month or so.

--
Alan

"I don't think you can win the war on terror."

...George (flip-flop) Bush, 8/30/2004

"alzelt" > wrote in message
...
>
>
> Charles Gifford wrote:
>
> >
> > You people leave me alone! I've retired.
> >
> > Charliam
> >
> >
> C'mon Charlie, you know it gets the juices flowing when this thread
> comes up every month or so.
>
> --
> Alan

I'm out of juice Alan. Dried up. Desiccated. My heart pumps dust. Roast Beef
is now Pulled Pork. It is fine for Black to be called White. There is no
honor in purity. There is no beauty in truth.

Charlie

"alzelt" > wrote in message
...
>
>
> Charles Gifford wrote:
>
> >
> > You people leave me alone! I've retired.
> >
> > Charliam
> >
> >
> C'mon Charlie, you know it gets the juices flowing when this thread
> comes up every month or so.
>
> --
> Alan

I'm out of juice Alan. Dried up. Desiccated. My heart pumps dust. Roast Beef
is now Pulled Pork. It is fine for Black to be called White. There is no
honor in purity. There is no beauty in truth.

Charlie

Charles Gifford wrote:
> "alzelt" > wrote in message
> ...
>>
>>
>> Charles Gifford wrote:
>>
>>>
>>> You people leave me alone! I've retired.
>>>
>>> Charliam
>>>
>>>
>> C'mon Charlie, you know it gets the juices flowing when this thread
>> comes up every month or so.
>>
>> --
>> Alan
>
> I'm out of juice Alan. Dried up. Desiccated. My heart pumps dust. Roast Beef
> is now Pulled Pork. It is fine for Black to be called White. There is no
> honor in purity. There is no beauty in truth.
>
> Charlie

C'mon, Charlie...
Here, I've made it simple for you...just post this link:
http://www.google.com/groups?as_q=Al...do&l r=&hl=en

OR, this one:
http://www.google.com/groups?q=Alfre...UTF-8&filter=0

See? No work this time, it's all been said.
;-)

BOB

Charles Gifford wrote:
> "alzelt" > wrote in message
> ...
>>
>>
>> Charles Gifford wrote:
>>
>>>
>>> You people leave me alone! I've retired.
>>>
>>> Charliam
>>>
>>>
>> C'mon Charlie, you know it gets the juices flowing when this thread
>> comes up every month or so.
>>
>> --
>> Alan
>
> I'm out of juice Alan. Dried up. Desiccated. My heart pumps dust. Roast Beef
> is now Pulled Pork. It is fine for Black to be called White. There is no
> honor in purity. There is no beauty in truth.
>
> Charlie

C'mon, Charlie...
Here, I've made it simple for you...just post this link:
http://www.google.com/groups?as_q=Al...do&l r=&hl=en

OR, this one:
http://www.google.com/groups?q=Alfre...UTF-8&filter=0

See? No work this time, it's all been said.
;-)

BOB

" BOB" > wrote in message
...
>
> C'mon, Charlie...
> Here, I've made it simple for you...just post this link:
>
http://www.google.com/groups?as_q=Al...do&l r=&hl=en
>
> OR, this one:
>
http://www.google.com/groups?q=Alfre...UTF-8&filter=0
>
> See? No work this time, it's all been said.
> ;-)
>
> BOB

I am laughing hysterically! Thanks Bob! This is really funny!

Charlie

> " BOB" > wrote in message
> ...
>>
>> C'mon, Charlie...
>> Here, I've made it simple for you...just post this link:
>>
> http://www.google.com/groups?as_q=Al...do&l r=&hl=en
>>
>> OR, this one:
>>
> http://www.google.com/groups?q=Alfre...UTF-8&filter=0
>>
>> See? No work this time, it's all been said.
>> ;-)
>>
>> BOB

Thanks. That is a great study on newsgroup search query syntax.

> " BOB" > wrote in message
> ...
>>
>> C'mon, Charlie...
>> Here, I've made it simple for you...just post this link:
>>
> http://www.google.com/groups?as_q=Al...do&l r=&hl=en
>>
>> OR, this one:
>>
> http://www.google.com/groups?q=Alfre...UTF-8&filter=0
>>
>> See? No work this time, it's all been said.
>> ;-)
>>
>> BOB

Thanks. That is a great study on newsgroup search query syntax.

Butt the name I grew up with was Boston butt.

"zuuum" > wrote in message
...
> Odd food origins welcome -
>
> The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana
> restaurant.
>
> Pork "butt" is actually the shoulder of a pig.
>

Butt the name I grew up with was Boston butt.

"zuuum" > wrote in message
...
> Odd food origins welcome -
>
> The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana
> restaurant.
>
> Pork "butt" is actually the shoulder of a pig.
>

"GoombaP" > wrote in news:cij8aa$s64$1
@news1.kornet.net:

> Butt the name I grew up with was Boston butt.
>
> "zuuum" > wrote in message
> ...
>> Odd food origins welcome -
>>
>> The "Caesar" salad, uses Romaine lettuce, was born in a Tijuana
>> restaurant.
>>
>> Pork "butt" is actually the shoulder of a pig.

There are a lot of butts in Boston. :-)

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.