Jaymes

For my chicken curry, I scald whole milk, or cream, with dessicated coconut which then I discard, using only the milk.

Well, that triggered a blast from the past. When I was a kid my dad made "jelly omlets." In the center was browned sausage and jelly. Boy, were they good. It was the favorite of all of us kids.

That's a great idea. I agree -- paté is always good. And proscuitto, as you suggest, maybe wrapped around melon balls.

Well, sign me up! When will the car be 'round to collect me?

I was very young and I am looking back now through the rosy haze of time, but I can tell you that I have seen Rolf interviewed and profiled repeatedly through the years, in a great many diverse magazines and publications, as a celebrity of fine cuisine. Gaddi's, in those days, was considered to be the best of the best, and I am certain it was indeed as wonderful as I remember. But alas I am incapable of now dissecting the meal. And only recently did Martha Stewart enlighten me on one thing that had puzzled me for years: I read her dissertation on peas. In it she said that in Hong Kong, as well as some other parts of Asia, snow peas are called, "Holland Beans."

Alas! I know what you mean. But the night view of the harbor from the Regent's triple-width floor-to-ceiling windows of our room was unforgettable. It wasn't the Regent to took the Peninsula's view away though. It was the aquarium or some such sort, wasn't it? You know, Jaybee, it wasn't the loss of the view so much, but more the romance and mystery and intrigue of the trains that I lament. In those days, most people who visited China left from that station. I remember watching a very young Ted Koppel, head of the China Desk for some international news bureau, sitting in the Peninsula Lobby, reading the South China Morning Post, waiting for his train to depart to some exotic location. Most old China hands (at least those who could afford it) arrived into Hong Kong and checked into the Peninsula, then booked passage on the train to Peking or Shanghai or wherever. When they returned from China, the reverse was true. Arriving with much muss and fuss and the doorboys bowing and the bellmen helping with the heavy, glossy trunks of treasures. And when my young friends and I went for picnics in the New Territories, we'd take that train. Sometimes we'd ride it all the way to the border and get off and watch it rumble into "Red" China and look at the guards and imagine life on the other side. It is that atmosphere that I miss. Of course, the Regent is a fabulous hotel. And that spot of land was, in the end, far too valuable for a ratty old train station. It was just a matter of time. That is the way of the world. And as for your comment that you can introduce me to John Peterson and I can write for his catalogue... No. I couldn't possibly. No. Really, no. Okay.

Jaymes, I could get you an introduction to John Peterman. maybe you want to write for his catalog? I was in Gaddi's and didn't want to leave. It was like living a movie, a time warp. I remember when the small uniformed "call boy" walked throught the lobby with his belled blackboard, singing "Call for Mr. Sydney. Mr. Hugh Sydney!" We drank martinis in the lounge of the Regent and ate downstairs there. I regret not having eaten at Gaddi's. The Regent. Where the train station once was. Where the train station should be.

Excellent point, Toby! All of this "most popular" argument assumes (arrogantly, I believe) that the entire world considers French cuisine in the same light as "we" do. In fact, there is a huge planet out there and if I were a bettin' woman (which I am), I'd bet there there are far more human beings on this earth who have never even heard of "French cuisine" in the context used here, than there are who have. And UNDOUBTEDLY there are more people on the planet who (even if they have heard of "the haute cuisine of France") don't give a rat's ass about it. I suspect in order to prove or disprove that theory, all one would have to do is to get oneself to the interior of China and start walking. And along the way ask (in Chinese, of course), "Why do YOU think French cuisine is the most popular on the planet?"

And I never prepare mine without adding a bit of positively orgasmic walnut oil that I travel often to Dordogne to procure. I'd offer to share, but...............

It was the peanut butter and hot peppers that intrigued me.... Reminiscent of a sauce for satay... And other Asian recipes that use peanuts. However, Ethiopians do as well... so. And ketchup and soy sauce....kinda Thai. But, was just curious. Thanks for responding! And the ribs do sound wonderful.

That sounds really good. Is that the idea of the cook? Or the wife? It also sounds Asian-influenced. By any chance, are either the cook or the wife of Asian extraction?

"Fancied up for dinner"? Are you SURE you're in Austin?? If you're getting "fancied up for dinner," you'll be easy to spot! That said, where 'bouts are you? The arboretum area has a lot of good restaurants. Someone on the "best dinner ever" thread mentioned Chez Z, and I think they may have a location there. Someone on the "Austin Food Trail" thread said something about May's in Cedar Park for Chinese. That's way north on 183. Foodie52 works at Central Market, which is not north of 183 of course, but as far as getting together goes, Central Market offers great cooking classes, so perhaps we could all take one of those. Welcome to Austin, Fitz. And Howdy! W're darn glad you're here!

Wanted to add one last thing.... If this is a real hard-partying crowd that is likely to be still hanging around at two or three in the morning, after drinking and talking and laughing all night, be sure you've got stuff in the fridge to whip up an impromtu breakfast. I always had a couple dozen eggs and some frozen chopped green peppers, onions, and a bag of frozen french fries I could chop up and add to the eggs while scrambling them. And a couple packages of refrigerator biscuits as well. None of that may impress you as gourmet fare but, let me tell you, at three in the morning, when you and your guests are bleary-eyed, drunk and hungry, it's quick, easy, and looks pretty darn good. And makes your tummy feel much better the "morning after."

I've found that if it's AFTER dinner (unless you want to make it earlier and FOR dinner) and if the purpose is NOT food (unless you'd like to change the focus and make it FOR food) you're better off keeping it simple. If you're assuming (as it appears from your question) that they've already had dinner, I'd suggest you offer them a few typical "post-dinner" items, but be sure they're as good as possible; ie, really wonderful coffee, terrific and unusual cookies, great cheeses. Maybe some vanilla or coffee ice cream and an assortment of liqueurs or cordials to either sample, or pour over. You want your guests to be comfortable and at ease and I have personally found that if you "overdo it," beyond what that particular occasion seems to naturally call for, you sometimes overwhelm and intimidate them. There are several negatives to that, one of which may be a hesitation on their part to ever offer to do the hostessing themselves.

But what do you put in yours? And what do you serve it with? Seems to me most "authentic" recipes call for a great deal more lemon and parsley than "Western" recipes. At least the ones I've seen. So, what ingredients ALWAYS go into your Taboule Salad?

Oliva - (pretty name) That sounds just fabulous. I, for one, will attempt it soon. Thanks for taking the time to post it!

That was marvelous. I'm proud to sorta know you.

Oh GREAT! Now, I'm gonna have to offer a selection of gourmet dog foods as well!

I'd serve a good decaf coffee with a rich aroma that filled up the house, an assortment of homemade cookies some of which, I'd hope, would be new and unusual to the crowd, a cheese and fruit plate. I'd open a couple bottles of wine....one white, one red. In addition, I'd have some nonalcoholic beverages waiting in the fridge....waters, soft drinks.

Gaddi's. The Peninsula Hotel in Hong Kong. In the golden days when the station for the train to China was just across the street. When everyone who was anyone crossed the grand lobby of the Peninsula, at least once in their lives and, it was said, if you sat there long enough, you would see them. The grand lobby of the Peninsula, where ceiling fans rotated lazily high above and Sydney Greenstreet surely lived just around the corner. And Cat Street vendors sold antiques and mysterious potions and, down in Wanchai, Susie Wong was on the prowl for sailors from ships named the Oriental Maru, or the Tokyo Maru, or the something Maru. And if you missed the last ferry back to the other side, you had to take a walla-walla boat. And at Gaddi's, the indomitable and legendary Rolf was the Maitre d'. He bowed slightly in his courtly Continental manner, "May I suggest the Holland Beans tonight? They're in season." And we had them and they were. We started with the Prawns au Sherry flamed tableside by Rolf himself. Then the Pink Champagne Sorbet. Then Steak Diane (wafer-thin, but medium rare all the same), Holland Beans (they were in season) and Potatoes Anna. And finally, an enormous white basket of truffles to finish. There was an intimate dance floor surrounded by tables of chicly-dressed diners. And a small, tuxedoed orchestra played soft romantic standards, "Begin the Begine," "Stardust," "Deep Purple." It was then, and remains today, the single most elegant place I have ever been. We lingered over our coffee, and then our wine, and we danced. Where has the time got to?

Omygod. Yankees don't have Pimento Cheese? You CANNOT be serious.

That is beautiful writing. Thanks, Toby, for introducing me to it.

I swear StellaBella I'm sobbing. Hard to admit that food can be that imortant to me I'll only do it if you can think of something I can send you from Texas that will pay you back for your kindness. (You'd darn well better think of something, because I REALLY want those fig preserves!!)

Aren't you just a sweetie? Golly - thanks! The opium business, eh? Those wild crazy Brits!