Bob (this one) wrote:

> Jerry, you posted two references, both of which I dealt
> with, and took it further to full explanation of why I made
> the assertions. You've just repeated your initial notion
> that because you did it, it was right. Carpaccio should be
> red meat on a plate - to echo the color palette of the
> painter Carpaccio, as originally construed at Harry's Bar.

The same Harry's that developed "Fettucini(e) Alfredo" I imagine....

Well, I suppose this was a reflection on the aspects of raw, and thin
slices. The same can be said of positing that a strawberry shortcake
becomes a napoleon, or a moldless trifle. I think the appelation
"-tini" now applies to just about anything, I"ve seen a "cheesecaketini"
which was simply a cream cheese mousseline poured into martini glass and
garnished with piece of candied fruit on a toothpick.

I *believe* it was Pierre Troisgrois (sp?) who was known for telling
jokes with dishes, such as his salmon scallopine--he was playing on
large flat disks of flesh and referring to "leg of salmon" which some
would find amusing.

The problem is when someone doesn't realize they're pulling the finger
and takes themselves too seriously.

B/