"Pico Rico" > wrote in message
...
>
> "jmcquown" > wrote in message
> ...
>>
>> "Michel Boucher" > wrote in message
>> ...
>>> "jmcquown" > wrote in
>>> :
>>>
>>>> So, if you've ever had or were going to make a Monte Cristo
>>>> sandwich, how would you go about it? No googling If
>>>> you've ever had one you'll know it!
>>>
>>> In my experience, and I do stress it is my experience and I make no
>>> claim for special knowledge, it's a croque-monsieur with a slice of
>>> turkey added.
>>>
>>> Having said that, I checked and the slice of turkey is apparently a
>>> "regional" variation, in my case the region of southern New
>>> Brunswick, the city of Saint John to be precise. It was what I ate
>>> a few times at the Delta hotel there, back 30 some years ago when I
>>> had to travel to Saint John to spend time with my infant daughter.
>>>
>>> I have not had it since. I have not seen it on menus since.
>>>
>>> --
>>
>> Ah, yes, the croque-monsieur with turkey. Except it's not quite that.
>> The Monte Cristo is a rare item on menus, to be sure. I haven't seen it
>> on a menu in about 20 years. The distinction between croque-monsieur is
>> it's ham and turkey with swiss cheese, battered and deep fried. Then
>> sprinkled lightly with powdered sugar and served with strawberry jam.
>> (It should probably only be eaten once every twenty years.) These people
>> have managed to *******ize it into a ham sandwich with harvarti served on
>> toasted brioche. Sorry, people, that is *not* a Monte Cristo!
>>
>> Jill
>
> you should speak to the chef.
>
I will. Since they're forcing me to dine there (it's a use it or lose it
"benefit" of being a member of the club) I have every right to question
their chef.

> And I shudder to think what they would serve if osso buco was on the menu.
LOL! I'm pretty sure they don't serve osso buco I don't mind giving
chefs poetic license but there's another menu item that gives me pause.
Veal scallopini should be simple. Why does this guy want to add olives and
sun dried tomatoes? IMHO he's over-complicating (and possibly overwhelming)
the dish.

Jill

"jmcquown" > wrote in message
...
>
> "Pico Rico" > wrote in message
> ...
>>
>> "jmcquown" > wrote in message
>> ...
>>>
>>> "Michel Boucher" > wrote in message
>>> ...
>>>> "jmcquown" > wrote in
>>>> :
>>>>
>>>>> So, if you've ever had or were going to make a Monte Cristo
>>>>> sandwich, how would you go about it? No googling If
>>>>> you've ever had one you'll know it!
>>>>
>>>> In my experience, and I do stress it is my experience and I make no
>>>> claim for special knowledge, it's a croque-monsieur with a slice of
>>>> turkey added.
>>>>
>>>> Having said that, I checked and the slice of turkey is apparently a
>>>> "regional" variation, in my case the region of southern New
>>>> Brunswick, the city of Saint John to be precise. It was what I ate
>>>> a few times at the Delta hotel there, back 30 some years ago when I
>>>> had to travel to Saint John to spend time with my infant daughter.
>>>>
>>>> I have not had it since. I have not seen it on menus since.
>>>>
>>>> --
>>>
>>> Ah, yes, the croque-monsieur with turkey. Except it's not quite that.
>>> The Monte Cristo is a rare item on menus, to be sure. I haven't seen it
>>> on a menu in about 20 years. The distinction between croque-monsieur is
>>> it's ham and turkey with swiss cheese, battered and deep fried. Then
>>> sprinkled lightly with powdered sugar and served with strawberry jam.
>>> (It should probably only be eaten once every twenty years.) These
>>> people have managed to *******ize it into a ham sandwich with harvarti
>>> served on toasted brioche. Sorry, people, that is *not* a Monte Cristo!
>>>
>>> Jill
>>
>> you should speak to the chef.
>>
> I will. Since they're forcing me to dine there (it's a use it or lose it
> "benefit" of being a member of the club) I have every right to question
> their chef.
>
>> And I shudder to think what they would serve if osso buco was on the
>> menu.
> LOL! I'm pretty sure they don't serve osso buco I don't mind giving
> chefs poetic license but there's another menu item that gives me pause.
> Veal scallopini should be simple. Why does this guy want to add olives
> and sun dried tomatoes? IMHO he's over-complicating (and possibly
> overwhelming) the dish.


oh, he's an "artist" with no real ability to create a new dish.