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Posts posted by cmling
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You are brave! (I might be, too.)
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This looks great - wish I were a few thousand miles closer! It seems you are doing fine, and I think you really deserve to. But I have one little question (it may seem stupid to anyone who has worked in the restaurant industry): "To serve you better we charge a 18% gratuity for parties of 6 or more..." Before I start trying to find explanations, all surely wrong, I'll wait in suspense for the answer. Good luck!
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Thanks for, well, a lot!
Please don't disappear entirely. We miss you.
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If I must choose: turbot.
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I find lumpfish roe disgusting.
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Once was enough for me.
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I am not sure whether it is wise to forgo diacritics on the menu. (
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This sounds very interesting, but I confess I can't figure it out.
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Right, and the same goes for blini/blin.
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I think making an effort is always a good thing.
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croissant = kwa-sawn(t)
Let's put a touch of an "r" in there (krwa), and omit the final "t".
This, of course, is nit-picking.
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I have more than once given cookbooks to friends or acquaintances who were extremely bad cooks. The effect was minimal.
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I would never deride anyone who cannot pronounce things correctly. I will, however, commend people who do; and revile false correctors.
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As this thread is about accuracy with an occasional dash of pedantry (I am referring to myself, of course), I am constrained to state:
haricots verts
Billecart-Salmon
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Thanks for pointing out a mistake I have been guilty of making! Now that I understand the derivation as well, it won't happen again.
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An English friend of mine who really should know told me "skawn" is the more posh pronunciation.
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Bot-rye-tiss sounds right to me.
Meel-foi - as a somewhat ugly approximation.
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Very good!
Although I cannot aver that the x in Aloxe and in Freixinet should be pronounced identically; I actually have serious doubts.
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Happened to me too, with tournedos.
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Fillets = fillets; filets = filays?
Just a suggestion (and naturally for the sake of argument).
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For post-graduates: Aloxe-Corton.
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Thanks for the delicious report! I am particular intrigued by the juice menu, something rather few restaurants offer, I believe.
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Pepper crushed in a mortar instead of freshly ground. Works for everything pasta.
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If he manages to make the ashes fall where they do not alter the taste of the food, I fail to see the problem.
Steven Shaw
in Announcements
Posted
I just read the terrible news. I am deeply sad and will miss him, although we never met in person. We did have a bit of correspondence though which I now cherish in retrospect.
I have been here for a long time; I believe this was the first website about food that I read regularly - and I always enjoyed the reading.
We are all indebted to him and remember him fondly. That is a fine monument.