Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Seduction

Elissa

By Elissa
in Cooking

 Share

Recommended Posts

hollywood

hollywood

Posted
Posted
Who is Bernard Edwards?

Bernard Edwards & Nile Rodgers, the two men behind the Chic Corporation.

Though now as I think about it, it may have Nile who was snubbed at Studio 54.

You must be a devotee of Behind the Music.

I'm hollywood and I approve this message.

Jason Perlow

Jason Perlow

Posted
Posted

a few pounds of Florida Jumbo Stone Crab claws, with mustard/mayo/worcestershire dipping sauce, freshly made creamed spinach and boiled new potatoes tossed with butter and chopped parsley. Vintage German Reisling Spatslese to drink with it.

I think I just made a mess of myself.

Jason Perlow, Co-Founder eGullet Society for Culinary Arts & Letters

Foodies who Review South Florida (Facebook) | offthebroiler.com - Food Blog (archived) | View my food photos on Instagram

Twittter: @jperlow | Mastodon @jperlow@journa.host

MatthewB

MatthewB

Posted
Posted

awbrig, I'll bring some CDs with me to Dean's party in July. The Corporation did some great stuff with Diana Ross & others.

hollywood, no, I just read way too many magazines.

KatieLoeb

KatieLoeb

Posted
Posted

To please me it'd have to be:

App:

A salad of chilled asparagus, artichokes hearts and hearts of palm on a bed of baby arugula with a luscious vinaigrette of my chef/lover's choosing

Entree:

Lobster, almost any way, as long as it isn't with a rich stuffing or sauce. Truffled mashed potatoes, celery root in some form or another.

Dessert:

An interesting homemade gelato or sorbet, using unusual fruits or savory seasonings. Chocolate mousse is always good too though... :wub:

If I were doing the cooking I'd probably make:

App:

Roasted Chestnut/Butternut Squash soup. Made this for a Thanksgiving dinner once and it was awesome. Can't reproduce it because I don't have the frozen Hungarian chestnut puree that was an ingredient. :sad:

Entree:

Pasta Puttanesca. It's quick, easy and delicious. It's the first thing I ever cooked for the Evil Ex and it made him marry me. It has a good history in terms of its effect, if not the individual it worked on!

Dessert:

Macerated fresh berries with Grand Marnier and whipped cream.

Of course if I had more time I'd make a roast :smile:

Katie M. Loeb
Booze Muse, Spiritual Advisor

Author: Shake, Stir, Pour:Fresh Homegrown Cocktails

Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol

bigbear

bigbear

Posted
Posted

Shrimp cocktail.

Steak and salad.

And for dessert, Sauternes.

-- Jeff

"I don't care to belong to a club that accepts people like me as members." -- Groucho Marx

maggiethecat

maggiethecat

Posted
Posted
Beluga Caviar with Chopped Shallots on Buckwheat Blinis

Herb-Crusted Rack of Lamb (medium rare) with a Port and Red Wine Reduction with Garlic Mashed Potatoes

Creme' Caramel

Um...this would work for me every time. (Good thing we like each other's spouses....) :wub:

Margaret McArthur

"Take it easy, but take it."

Studs Terkel

1912-2008

A sensational tennis blog from freakyfrites

margaretmcarthur.com

hollywood

hollywood

Posted
Posted (edited)
I'd eat Mickey D's with Uma. :wub:

Hmmm..... Must be the secret sauce. And Uma's upper lip.

Edited by hollywood (log)

I'm hollywood and I approve this message.

MatthewB

MatthewB

Posted
Posted

Per lissome's original query . . .

Richard Olney's Sweetbread Loaf (accompanied w/ baguette, cornichons, & mustards)

Shawn McClain's Roasted Halibut w/ fresh sardines, olive tampande, & roasted red peppers

Double chocolate bread pudding

At least, if all this were happening right now.

NeroW

NeroW

Posted
Posted
I once had a 'date' with a friend who brought me olives in place of flowers.  Too bad he was such a loser otherwise.  I had told him of my love of olives before, so it wasn't that odd a gift to bring.  Olives = foodgasm.

I've had boys bring me pears.

I love pears.

I'm all about a boy cooking for me, no matter what they make. Or how many dishes.

And if I'm cooking for a boy, damnit, they'd better recognize.

:wink:

Noise is music. All else is food.

mcdowell

mcdowell

Posted
Posted

Beefeater Martinis, extra chilled, while we wait those 20 minutes...

Cold plate of artichoke hearts, sweet peppers, asparagus, olives to start...

Lobster ravioli with a light peppery creme sauce to fill... Good Bread.

Peach sorbet to close ...

Maybe a little swing dancing later up in the city at the Top of the Mark to make it a night.

(2nd choice would be fried boudin balls, greasy jambaylia, and watermelon nawed right off the rind, followed by a little jig to a band that includes a washboard... )

NeroW

NeroW

Posted
Posted

Sometimes . . . a few drinks are all you need. :wink:

Noise is music. All else is food.

Xanthippe

Xanthippe

Posted
Posted
Olives AND drinks is dangerous.

Yes!! Couldn't have said it better myself, elyse. :smile:

I always ask for, and usually get, a "side" of extra olives when I order cocktails . . .

Xanthippe

Xanthippe

Posted
Posted (edited)
Now, can you imagine olives, drinks, and jelly donut ice cream?  Woof!

I'm totally there!! Damn, the idea of that jelly donut ice cream is starting to obsess me!!!!! :wacko::wacko:

Edited by Xanthippe (log)
pixelchef

pixelchef

Posted
Posted

App: Steak tartare OR beef carpaccio (either will do)

Entree: Kobe beef steak (strip, med-rare), risotto milanese, braised cabbage.

Dessert: Maple creme brulee OR Meyer lemon sorbet

 Share
Go to topic listing

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...