-
Posts
4,900 -
Joined
-
Last visited
Everything posted by Adam Balic
-
Oh, I would never not be polite (more Montrachet for me any how).
-
Can you have a democracy that has the right to remain ignorant? Which model of democracy is this? I know of at least several dozen. Ignorance is the death of democracy of any model. Oh, I will not burn steaks, just as I will not burn books .
-
Even if the diner is ignorant of what are the inherent qualities of the dish?
-
Certainly a colour chart that points out the difference between pink and blue.
-
Oh, I only used this example as that is what I saw. Yes, it doesn't really matter were the meat came from or what nationality the people were, the issue was that they were ignorant of the qualites of meat.
-
Forget about the location or the actual food item. To take your example, I would say that what that woman did was wrong because she did it in ignorance. On the Flip-side Andre Simon had a crystal tankard that he drank lesser chapagne out of (had stars etched in the bottom, so that the champagne would create streams of bubbles from those points). He did this with full knowledge of the merits of the product he was drinking ie cheap fizz to have some fun with.
-
Maybe this is the heart of the matter for me. I can see no positive aspect of ignorance. If somebody has the right to be ignorant, then do I not have the right to educate them?
-
No, I am imposing my respect for the product. At an extreme I may even go as far as to say that even if Montrachet (were ever "Montrachet" is mentioned think "Ultimate expression of an Ideal food -stuff") did taste better with the addition of lemonade, it shouldn't be drank in such a manner.
-
No I would not, unless for a childrens drink. I would use decent Cassis instead, as Moet is by and large pretty dull stuff.
-
Why? If I was giving a dinner party and somebody did this then I would not offer them the Montrachet again (would you). Ego, I don't think they have the right to do this. This is not simply a case of them being in my home, if I bought the Montrachet to their home and they added lemonade, then I would make sure they didn't get a second glass (I would give them St. Veran instead). Is this wrong? Is it more terrible to be rude then ignorant?
-
Borlolti beans (Pinto beans in the US?), they have "meaty" taste to them, use them as a base. Need texture componant next. Shredded duck breast? No, that's wrong isn't it. Uh, some of fancy Japanese mushrooms (Enoki?), they taste good grilled (with bacon, but that's wrong too right?). Can I use eggs?
-
LOL, let's have a United Nations Dish's Rights Week Actually, Adam, I think you're talking about the rights of the chef and not the dish. No, no my good sir you misunderstand! Definately the "Dish", not the "Chef". Just because Darwin went all pro-creationist on his death bed, this doesn't mean that his original ideas had any less merit. The Chef may be the creator, but they are not the creation, which is the important bit.
-
In my humble opinion certain dishes can be prepared in such a way as to be ultimately detrimental to the final success of the dish and therefore, resulting in a diaspointing experience to the diner. Be that as it may, is it the right of the individual to insist on a faulty preperation? Is it correct to mix lemonade with my Montrachet if I wish to? Oh, Australians aren't Sly, we are honest salt-of-the-earth types.
-
Whilst, in Florence recently I observed an American family (this isn't an American bash, the people in question just happened to be Americans) ordering a Bistecca (Large English cut T-bone). It came to the table in all its juicy glory on a large platter. When the family tucked in they were very distressed as it had been cooked raw, so they sent it back to be cooked well done. They then complained that it was tough, tasteless and dry. Later they mentioned to another American couple that they had this problem a few times and at the last resturant the chef came out and told them to never order this dish again. Now my personal opinion is that they ruined the dish and that to enjoy it you have to have if fairly rare (this is immaterial, so no "I prefer my steak cooked "X" comments). But, were that family "right" in ordering the dish the way they prefered it, even if it mean destroying what they chef felt was the entire point of the dish? Do the rights of the individual out-weight the rights of the dish?
-
They tend to have to much alcohol and have a medicinal flavour which I don't like very much.
-
Cabrales - there are many species involved and what the French prize may not be the same as what is sold in te USA. I will look at my fish notes tonight to come up with a name for you. In Australia Skate/ray is (mostly) sold as portions of the wings and are about 7 cm thick. In Scotland you get the entire wing, which is rather thin without much meat.
-
Jim - you get it from street stalls around Florence, so they move about a bit. On is located outside the Central Market (excellent) on one of the street corners., another is located in a side street , on the near the market with the statue of the wild boar. I went to a left wing/communist Fair in the Fort laast night, they sold Lampredotto there, but is wasn't very good - not enough salt and pepper. No cardoons or artichokes, too early in the season. You are lucky to have then, even if they are taking over (actually they are quite pretty in a giant thistly type of way).
-
On Tuesday I went to a fancy-smacy Chianti Classico tasting (and book launch) in Prato. Much wine, which I will write about later, but excellent food providied by local artisans. Porcetta to die for was provided by the Butcher from Pranzano, who people say is mad. The reason for this is because he served the Porcetta with a sweet chille sauce (similar to the Thai sweet chille sauces). To the locals this is an indication of madness. He also had a fantastic Sopressato (head cheese, brawn etc) made with fennel seeds, orange rind and vin santo, utterly fantastic. Very good derserts made by the very famous Biscotti maker (who's name excapes me) of Prato. Got very drunk, woke up the next day surrounded by packages of deserts, which I was informed that when I was very, very drunk indeed, of snuck into the kitchen and stole. I have no recollection of this, but I do have a lot of deserts now. Offal front: I have fallen in Love. Lampredotto = King of Offal. I was told it was intestines, but it is really the diaphram. Slowly braised until meltingly tender, it has a layer of meat, then a layer of gelatinized collagen. All this cooked in a peppery broth, sliced and put into bun for you on the street. So good, Tripe is merely the John that Baptist, Lampredotto is the true saviour.
-
When we were in Alsace we nearly died from eating to many Tarte Flambee. Certain palce serve cheap wine and nothing but TF (made with a yeasty dough base, like a pizza), they keep on bringing them out until you say no more, then they bring out a sweet tart for desert (again a yeast dough base). Have made it myself a few times, but it isn't quite feeling having one at home , even if it tastes the same. Will drink more alcohol next time.
-
What is "EVOO"? Have seen it mentioned several times but have been to shy to ask waht the hell it is. If you would like to stop your boy friend from getting the skinless chicken breast things, just refer to them as "Carnivore Tofu" every time you see them, eventually he will stop buying them, as having to listen this is really rather annoying. Dinner: Rape/Silver beet and riccotta ravioli, Pumkin flower fritters (not zucchini), grilled ribs and bistecca, cake and Vin Santo.
-
On behalf of my entire race I opollogize for the Zinfindel/Primitivo grape. Gaccccck! Except for that delightful Ravenwood wine, but maybe that is only the cool label talking.
-
Jim - thanks for the Cardoon advice, I did wonder what to do with that vegetable public hair stuff that grows on the inside on older stalks. Unfortunately they are not in season at them moment, nor are artichokes (no surprise their). I have recipe for cardoons that involves the blanching step, they you place a veal stuffin in the grove of the plant then fry - again will have to wait. We have a car, unfortunately we had a slight accident comming back from the Opera in Fiesola last night, so car trips will have to wait until a few repairs are made. Will catch the train to Cinque terra tomorrow though . Marc - I have being eating lardo for the last week, all my Italian friends think that is really funny to offer Lardo to the "stanger", so it has been practically comming out of my ears. I like it a great deal, but think that it is a misatke to grill it as some places do.
-
Last night I ate Bottarga with white beans in a local trattoria (in Florence). Quite good, although it needed olive oil added, otherwise it was a little too much like fish food in texture. The Bottarga I originally ate was made from the Golden Grey Mullet, which is a tupe of Grey Mullet found in some parts of the Med. I have also eaten the tuna version and made a version myself from Cod roe. Is Bottarga from a specific fish or is it a word to describe a preperation of dried, salted fish roe?
-
Tomato/basil/buffalo mozzarella and olive oil ravioli stuffed with either: truffle or ricotta and pumpkin or ricotta with spinach (butter and sage dressing) roast veal loin smothered with fresh porcini cannelini beans with garlic and sage, rape (beetroot or swisschard tops) with olive oil and garlic roasted peaches with amaretti souffle "bonnets", gelati crema. Cooking in Italy is fun.
-
Sandra - Yes, I have read Mr. Root's books (bought them in the USA actually), they are brillant. I have just finished Goethe's Italian journal, which has also been a great way of getting into the mood of things here.