jaybee

Recipe courtesy of Swift Clickety Swift

And the one who brings the manuscript to the publisher, he would be the emmisary? I'm envisioning a Jules Verne "time traveller" approach here, where our redoubtable gastonome is transported back in time to experience and discover the evolution of cuisines, repleat with detailed descriptions of his meals. I have dibs on the movie rights.

Start at 450 for the first twenty minutes. Then 375, ten minutes a pound. Baste?

When there's "meals" to be cooked, it's me does the cookin. In our early days, Ellen did her share. But our tastes diverged later, mine toward fat and hers toward lean, so together we licked the platter clean...

You mean, Sandra, you don't think I had it in my head all along? Poulet vin jaune avec morilles Seems like we've tread similar paths in old Gaulle.

Thanks for that Cabby. Now I can make the dish at home in English too. :laugh:i

Sandra, I take it you've had this dish a CMP? I can't get the sauce into my mouth fast enough. It is one of the most delicious meals I have in Paris. I've made it at home twice with the Chateau Chalon and all, but not to the level of taste of CMP. Practice, Practice...

Cabby, Ici la recetee pour poulet vin jaune avec moriles. Je preferré Chateau Chalon pour la meilleur sauce. Volailles, Lapin Poulet au Vin JauneRecette Pour: 6 personnes Durée: 1 h 05 Difficulté: facile Il vous faut: 1 poulet fermier de 1,5 kg, coupé en huit morceaux, 250 g de morilles fraîches ou 75 g de morilles sèches, 1/2 bouteille de vin jaune, 20 cl de crème fraîche, 2 échalotes, 2 cuil. à soupe d'huile, 80 g de beurre, 1 cuil. à soupe de vinaigre, 1 pincée de noix de muscade, sel, poivrePhases techniques: Assaisonner les morceaux de poulet de sel, de poivre et de noix de muscade. Faire chauffer le beurre et l'huile dans une cocotte, puis y faire dorer les morceaux de poulet pendant quelques minutes. Ajouter les échalotes hachées et 1/2 verre de vin jaune. Couvrir et laisser mijoter 20 minutes. Nettoyer les morilles. Si elles sont grosses, les couper en deux dans le sens de la longueur. Les laver dans une eau vinaigrée et les rincer à plusieurs reprises dans une eau claire. Les égoutter et bien les éponger avec un papier absorbant. Si ce sont des morilles sèches, les réhydrater 15 minutes dans de l'eau tiède, puis les égoutter. Faire tiédir dans une casserole le reste du vin jaune et le verser dans la cocotte. Ajouter les morilles. Remuer délicatement. Laisser mijoter à découvert 15 minutes. Réserver au chaud le poulet. Ajouter la crème fraiche à la sauce et laisser réduire 5 minutes. Napper les morceaux de poulet de sauce au vin et aux morilles et servir chaud. I only know how to cook this dish in French.

I....can't.....help....myself........must.....say ...it...................... What temp.................aaaargghhhh ...I ..managed to resist.....phew....

When I was a wee lad and just discovered myself, I found a good piece of fresh liver would work wonders. But I never told my mother. Is this the sort of thing you had in mind with your question, Nina?

Oh boy oh boy. What a great question... Steak at Peter Luger Pastrami at Katz' Foie Gras sauteed almost anywhere in France with a glass of chilled sauternes Roast chicken with garlic at Greuze in Tournous Nova, eggs and onions at Barney Greengrass Oysters and Reisling at a sidewalk brasserie in Paris Choucroute Royale at Maison Kammerzeller in Strasbourg Civet de Lievre a la royale at A Sousceyrac in Paris Poulet vin jaune avec morriles at Chez Maitre Paul in Paris Turbot avec beurre blanc sauce at La Grille in Paris Hot dogs from Papaya King Great sushi where ever it can be had. Caviar degustaçion at Petrossian Oh, you asked for one killer dish? .... I'll have to think about that.

That sounds like a great experience. Since when does high class have to go with best...? Now, most expensive, that's another story.... If I flew to Kingston for that meal, thatwould make it pretty expensive, come to think of it.

any place that serves good lobster.

Many moons ago, I posited the same theory for frances supremacy in cuisine as that posted by Oraklet , though less eloquently elaborated. This is not to say I said it first, but to say that my uniformed and totally intuitive view of history corresponds with his educated view, and apparently Wilfrid's cobbled together theories. Now, who is the emmis?

Oraklet, I was attempting to be funny. Reynaud is a common fictional name for "The Fox" and so I was riffing off your in-law's description of "fox-piss" taste of your single malt resulting from the fox breaking into your cabin and pissing in the Laphroaig. Having laid the whole thing out like a used bananna, it isn't funny.

I have had the geology departments of a leading university described to me, with emphasis on the differences between the scientists who study igneous rock and those who study sedimentary or metamorphic rock. The descriptions would have inspired Jonathon Swift, and the "academic" politics between them would have interested Von Clauswitz.

History records the adoption of cheap distilled alcohol (gin) causing mass drunkenness for many years during the eatly 1700s in England (and Denmark). As far as I know, this never occured in France during the same period. Does this tell us something about the differences between the French and British cultures, or just that industrialization was much further advanced and the concentration of population in large cities was greater in England than it was in France, creatng vast popualtions of urban poor with nothing to do but drink to dull their pain.? Would this have any connection to the elevation of French cuisine, as France remained a more aggragrian culture far longer. Just asking.

Either you read very rapidly or you loo very slowly.

We have had squirrels and other critters in our country house. Perhaps your in-laws were demonstrating a perceptive palate and discovering Reynaud's incursion to your booze supply.

The same can be said for taste in cigars. When I first started smoking cigars, I gravitated to the mildest, least innoccuous types. Now my favorites are the most powerful and complex cigars (Cuban Hoyo Monterrey Double Coronas, Partagas Series D, No.4, Bolivar Robustos, Monte Cristo No. 2 torpedos). The Opus X is another example of a powerful, "heavy" taste popular today. Whenever I've given a new Cuban stick to an inexperienced cigar smoker, they do not like them. They say they are too strong, bitter, overpowering. Another issue related to taste is how the standard of "best" can change. I have a stock of differnt pre-Castro Havanas (Dunhill, Por Larrañagas, Flor de Canos) which have a totally different taste profile from those popular today. They are lighter, much more delicate and perfumey (if I can use that word for cigars). Apparently, the connoisseur's cigar "palate" of the 1950's was different from that of contemporary aficianados. Either that, or their tastes were trained by the then current definition of "the best." Interesting, no?

"Posse" originates either in the wild west or in South Central LA. "Crew" originates in Queens or Staten Island. The former comprises good guys chasing bad guys. The latter comprises bad guys chasing bad guys. We baaaaad... tha's right, we baaaaad. (Courtesy of Richard Pryor and Gene Wilder).

Well, I would say that you were rescuing USC, at least for me, and ensuring a reprise.

An "immoderate palate"--does that mean you can't get enough of a good thing?

Are you speaking as a moderator or as one with an educated palate?

Hence my surprise and disappointment--and my comment that I was glad to read yours.