Argol

I have rarely had this happen, and here in New Orleans, it would be a sign of a poorly trained waiter. Once in a while I have to serve food to a table that is not mine and if I don't who gets what, I will apologize and ask before placing a dish in front of a guest. It is my experience that I cannot assume who gets what.

For those who cannot live without Shark-Fin Soup, try this faux version: http://www.montereybayaquarium.org/cr/cr_seafoodwatch/recipes/sharkfin_pahk.aspx

Here is a uTube post with a good tutorial: Note that Peychaud was an Apothecary and concocted the Sazerac as a medicinal hair of the dog, a hangover cure for absinthe imbibers. He would not have dumped out the absinthe wash. Herbsaint is not an anagram of absinthe, it is a word for the wormwood plant, and means holy (sacred) herb.

My Uncle served in the Korean Action and has told me the same story. He cannot abide kimchi, something I do not understand.

Paté, raw and baked oysters, boiled crawfish.

My first lasagne was from Julia Child, Lasagne à la française (From Julia's Kitchen), and I have used variations of it ever since. I make béchamel and tomato sauces and sautée eggplant, mushrooms and spinach for the layers. I generally forgo the ricotta--I don't think it adds much more than calories. No meat, you notice, but it is a big hit whenever I serve it. As for the pasta, I either make it or use commercial dried, 2 or 3 sheet in boiling water for a few minutes, then onto towels.

I drink tea from Mark T. Wendell almost exclusively, their Hu-Kwa Lapsang Souchong is haunting. I also like Lichee Tea (Golden Sail Brand) in the afternoon. It is hard to find outside of California, New York City, or Seattle, but worth the search.