huiray

Various mentions of fondue. I might mention that steamboat/hot-pot (fondue chinois) continues as a "dish" in Chinese (& Mongolian) cuisine while shabu-shabu & sukiyaki continue in Japanese cuisine. :-) (BTW that fondue w/ oil as the dipping liquid = fondue bourguignonne) Is bagna càuda still common in Northern Italy?

Fresh tagliatelle w/ gorgonzola & walnuts. Butter, lightly crushed walnut pieces, gorgonzola dolce, heavy cream, tagliatelle. Just for the hell of it I dressed it w/ chopped scallions. Interesting taste pairing. :-)

Check these places out...they seem to have pork tonkotsu ramen, at least at one time: http://www.nomiyarestaurant.com/menu.html (see this, from their website) http://www.urbanspoon.com/cities/131/restaurants/1618359/menu_photos/422488 (I don't see a website for Yuzen itself...) I looked at a few other Japanese restaurants in Edmonton but tonkotsu ramen did not seem to be on their menus - from what I saw - although they had other kinds of ramen. But nothing like actually going to the restaurants or calling them up to ask. :-)

You have a month to get everything together. Suppose you looked at French antique shops, miscellaneous old stuff shops, etc...?

I can't say "pizza" is a favorite foodstuff of mine. I may have had maybe 3-4 dozen pizzas in all in all my life. I enjoy it when I have it (in my recollection) but can't say that I ever hankered for it or ever made it a focus of my food-seeking. It might be an idea that USAmericans not assume that pizzas are an expression of universal food longing.

If you extend your range to Edwardian times and consider the "service" aspects that Deryn raises --- then have a look at this past eG thread for interest and maybe some ideas: http://forums.egullet.org/topic/144481-gilded-dining-in-the-edwardian-age/ :-)

Pressed Duck, then? :-) If you can find/rent a duck press... in France, I would think you could... http://chicago.eater.com/2011/4/4/6688919/next-restaurants-paris-1906-menu-in-pictures http://www.alifewortheating.com/chicago/next-paris-1906

• Fish & tofu curry. Peanut oil, garlic, galangal,* turmeric,* red cayenne chilli (finely chopped), water, salt, simmer; sliced hot long green chillies, block of soft tofu (crumbled coarsely by hand), scallions, lots of coriander leaves and stems, sliced cod. Seasoning adjusted. (I may have put in a few splashes of this and that, I don't remember now) • White rice (Thai hom mali). * Both fresh but frozen then thawed. They slice very easily then.

Thanks! I just use local tap water most of the time. This pot of soup did so also. The water is fairly hard around here but tastes OK to me. The in-coming main house water line does have a carbon filter (which I am reminded of now needs changing)

To the OP: When is this intended meal? You say you are open to any sort of dish but the impression still continues that it is to be a Western European/USAmerican meal - is this true?

Cherries Jubilee were being served without any ironical or "please excuse this" notice at a dinner celebrating "cherries" at a dinner at Recess in Indy not that long ago. I doubt it is a completely "outre" dish in any place on either side of the Pond.

I do indeed. :-) I'm still alive myself, too. :-D

Heh. Thanks. In my old age I myself also don't care particularly about super-healthy this-and-that - not that I ever did; while I'll take all the preservatives in food that I can get. OK, maybe that was hyperbole but it is something along the lines of what my sentiments are. :-) Those small, glistening blobs of oil you see in the pic of the soup is entirely chicken fat. I added no additional oil to the pot. I considered adding more cut-up chicken fat (from the tub of it I have in my freezer) but didn't in the end. Can I claim virtuousness for not doing so? :-) ;-) The mouth-feel you mention is also a factor. I could have lobbed off the knuckles and other gelatinous/cartilaginous parts but purposely left them on for the small amount of gelatin they contributed to the final soup - plus the taste (some might find it slightly funky). The bowl of soup was just part of the pot I made, BTW. I had seconds then polished off the rest after leaving on the stove top at RT overnight. (Food Safety aficionados can stop there right now)

http://escoffier.org/adlt/escoff/french/RVPreF.htm

...and for something that may (or may not) pique your diners' fancy** serve something that another poster suggested above but call them Breen (or Roopo Balls) ** a "subject of conversation starter" where folks discuss the equivalent of parallel evolution in cuisines...

http://forums.egullet.org/topic/145849-how-do-they-get-the-vinegar-taste-in-salt-and-vinegar-potato-chips/

If "European" in nature, consider vintage port (and maybe sweet madeiras) (and more claret) with cigars with the gentlemen in one room while the ladies withdraw (and join the menfolk later).

You are based in Paris. Are you aiming for a French unfashionable meal, or something pulled from all corners of the globe, or something North American - Western European? Tournedos Rossini. Here's one recipe w/ an embedded link to the associated story. Suprêmes de volaille en Chaud-froid a l'Écossaise a.k.a. chicken in aspic. Here's the Childean version. Myself, I prefer something different like this. Crêpe Suzette for dessert, for sure. There are any number of recipes out there, just Google it. :-) If you want to mix it up with the Far East, let me know. ;-)

Soup. Water, chicken legs w/ skin & fat left on, garlic, sea salt; chopped Savoy cabbage, jozo mirin, couple splashes of Maggi sauce.

• Pull mustard stir-fried w/ just peanut oil & salt. • Beef shanks braised w/ bamboo shoots, Chinese flower-pattern-cap mushrooms (dried), lily buds (dried), daikon, garlic, peanut oil, shiro-miso, fermented bean curd w/ wine & chili, hon-mirin. Eaten w/ soba-yam noodles.

:-) Thanks for the kind compliment. Depending on where you are in Canada, I know there are various ramen-ya (ramen stalls/shops) (although "Ramen-Ya" is also the name of a chain of ramen shops in both the US and Canada) in the larger cities at the least - Toronto, Montreal, Vancouver for sure, etc. I just checked the menus of two of them in Toronto - they have pork tonkotsu ramen. ;-) Or, as Kerry Beal suggests, make your own building on a package of the Sun noodle stuff - if you can get it. :-)

Lucy stomping grapes. I'm sure she would have been useful with those Incas freeze-drying those potatoes.

Here's the catalog listing from a well-known supplier of ovalbumin.

No whiz-bang gadgets needed for some folks to do this centuries ago. :-) http://www.mitoku.com/products/driedtofu/history.html http://books.google.com/books?id=fby2Er0seMMC&pg=PA399&lpg=PA399&dq=%22kori+dofu%22&source=bl&ots=K0_KZrwJ1k&sig=6CzG1gDlAFG3KHZDcNQ2R-A84Zc&hl=en&sa=X&ei=Ls8hVIz-K8idyAT--IHoCQ&ved=0CFIQ6AEwCQ http://en.wikipedia.org/wiki/Chu%C3%B1o https://www.google.com/search?q=Chu%C3%B1o&source=lnms&tbm=isch&sa=X&ei=58ohVPzLN9a3yATRx4HoDg&ved=0CAgQ_AUoAQ&biw=1216&bih=948

More of the meat sauce from lunch, with angel hair pasta.