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Everything posted by huiray
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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?
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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. :-)
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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. :-)
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You have a month to get everything together. Suppose you looked at French antique shops, miscellaneous old stuff shops, etc...?
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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.
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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/ :-)
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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
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• 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.
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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)
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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?
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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.
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I do indeed. :-) I'm still alive myself, too. :-D
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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)
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http://escoffier.org/adlt/escoff/french/RVPreF.htm
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...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...
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http://forums.egullet.org/topic/145849-how-do-they-get-the-vinegar-taste-in-salt-and-vinegar-potato-chips/
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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).
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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. ;-)
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Soup. Water, chicken legs w/ skin & fat left on, garlic, sea salt; chopped Savoy cabbage, jozo mirin, couple splashes of Maggi sauce.
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• 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.
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:-) 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. :-)
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Lucy stomping grapes. I'm sure she would have been useful with those Incas freeze-drying those potatoes.
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Here's the catalog listing from a well-known supplier of ovalbumin.
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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
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