I'm not going, but I thought it would be fun to see what's being offered
around the world.

What's up in your town?

Capodanno in Centro Storico all''Osteria Il GUFO
MENU da ? 50,00 e ? 25,00 a persona escluso bevande

MENU da ? 50,00

ANTIPASTI
Terrina di foie gras
Terrina di cinghiale
Insalatina di campo con pere e grana

PRIMO
Tagliatelle al tartufo nero di Norcia

SECONDO DI PESCE
Timballo di riso allo zafferano con astice, polipo e calamaro

SECONDO DI CARNE
Filetto di manzo alla griglia

DOLCI
Varietà di dessert
(Budino di patate e mandorle, torta alla ricotta, mousse al cioccolato)

-----------------------------------------------------------

MENU da ? 25,00

ANTIPASTO
Antipasto Gufo

PRIMO
Lasagne ai funghi

SECONDO
Cinghiale al finocchio selvatico, noce di vitello

DOLCI
Varietà di dessert
(Budino di patate e mandorle, torta alla ricotta, mousse al cioccolato)
--
http://www.judithgreenwood.com

Giusi wrote:
> I'm not going, but I thought it would be fun to see what's being offered
> around the world.
>
> What's up in your town?

Sounds good!

We eat appetizer-ish type things on new years eve...we do the same thing
christmas eve. Occasionally for NYE I'll grill steaks up as well...I
have newborn twins, so I doubt I'll be feeling that motivated.

On Fri, 19 Dec 2008 18:54:53 +0100, ravenlynne
> wrote:

>Giusi wrote:
>> I'm not going, but I thought it would be fun to see what's being offered
>> around the world.
>>
>> What's up in your town?
>
>Sounds good!

Our New Year's is always festive....my favorite holiday behind
Thanksgiving.

Here is what we are going to enjoy!!!


http://i40.tinypic.com/23r1e0y.jpg

"ravenlynne" ha scritto nel messaggio
> Giusi wrote:
>> I'm not going, but I thought it would be fun to see what's being offered
>> >> around the world.
>>
>> What's up in your town?
>
> Sounds good!
>
> We eat appetizer-ish type things on new years eve...we do the same thing
> christmas eve. Occasionally for NYE I'll grill steaks up as well...I have
> newborn twins, so I doubt I'll be feeling that motivated.

Congratulations! I cannot even imagine. I'd send you some of this if I
could, but I am helping a friend with a party instead. I am making tortiere
from Graham's recipe for it.

Giusi wrote:
> "ravenlynne" ha scritto nel messaggio
>> Giusi wrote:
>>> I'm not going, but I thought it would be fun to see what's being offered
>>> >> around the world.
>>>
>>> What's up in your town?
>> Sounds good!
>>
>> We eat appetizer-ish type things on new years eve...we do the same thing
>> christmas eve. Occasionally for NYE I'll grill steaks up as well...I have
>> newborn twins, so I doubt I'll be feeling that motivated.
>
> Congratulations! I cannot even imagine. I'd send you some of this if I
> could, but I am helping a friend with a party instead. I am making tortiere
> from Graham's recipe for it.


Emeril Lagasse's recipe for tortier is excellent.

"Dave Smith" ha scritto nel messaggio
> Giusi wrote:
I am making tortiere >> from Graham's recipe for it.
>
>
> Emeril Lagasse's recipe for tortier is excellent.

I'm sure it's great, but I am from the frozen north so I think of the
recipes of Arcadians rather than Cajuns for New Year's. Graham lives in
Canada, so it looks like what I remember.

In article >,
"Giusi" > wrote:

> "Dave Smith" ha scritto nel messaggio
> > Giusi wrote:
> I am making tortiere >> from Graham's recipe for it.
> >
> >
> > Emeril Lagasse's recipe for tortier is excellent.
>
> I'm sure it's great, but I am from the frozen north so I think of the
> recipes of Arcadians rather than Cajuns for New Year's. Graham lives in
> Canada, so it looks like what I remember.

You don't mind if I laugh, do you?

Emeril was born and raised in 1959 in Fall River, Massachusetts, of a
French-Canadian father and Portugese mother. He went to culinary school
in the NE and worked in restaurants there until he went to New Orleans
in 1982.

http://www.biography.com/search/article.do?id=9542380

The Cajuns (French for "Acadians") migrated to the US from French Canada.

http://en.wikipedia.org/wiki/Cajun

You're pulling our legs, aren't you?

--
Dan Abel
Petaluma, California USA

"Dan Abel" n article
> "Giusi" wrote:
>
>> "Dave Smith" ha scritto nel messaggio
>> > Giusi wrote:
>> I am making tortiere >> from Graham's recipe for it.
>> >
>> >
>> > Emeril Lagasse's recipe for tortier is excellent.
>>
>> I'm sure it's great, but I am from the frozen north so I think of the
>> recipes of Arcadians rather than Cajuns for New Year's. Graham lives in
>> Canada, so it looks like what I remember.
>
> You don't mind if I laugh, do you?
>
> Emeril was born and raised in 1959 in Fall River, Massachusetts, of a
> French-Canadian father and Portugese mother. He went to culinary school
> in the NE and worked in restaurants there until he went to New Orleans
> in 1982.
>
> http://www.biography.com/search/article.do?id=9542380
>
> The Cajuns (French for "Acadians") migrated to the US from French Canada.

> You're pulling our legs, aren't you?
>
> --
> Dan Abel

As half Arcadian I know all that, but believe me, the cuisine is very
different. Emeril weas born in Mass but has established and led his kitchen
life as an adopted Cajun chef. So pardon me if I point out to you there is
very likely no resemblance between what I ate for New Year as a kid and what
Emeril makes.

Why do people here pull out Wikipedia all the time as if they can't say what
they mean on their own? You wish to teach this pig to sing, so do it
yourself. Fortunately, I already know the hallelujah chorus on being French
Arcadian. Which should be clear from the disctinction I made when I said I
wanted to make Arcadian tortiere rather than Cajun tortiere. Little girls
from Maine are read Longfellow in their cradles.

In article >,
"Giusi" > wrote:

> "Dan Abel" n article
> > "Giusi" wrote:
> >
> >> "Dave Smith" ha scritto nel messaggio
> >> > Giusi wrote:
> >> I am making tortiere >> from Graham's recipe for it.
> >> >
> >> >
> >> > Emeril Lagasse's recipe for tortier is excellent.
> >>
> >> I'm sure it's great, but I am from the frozen north so I think of the
> >> recipes of Arcadians rather than Cajuns for New Year's. Graham lives in
> >> Canada, so it looks like what I remember.
> >
> > You don't mind if I laugh, do you?
> >
> > Emeril was born and raised in 1959 in Fall River, Massachusetts, of a
> > French-Canadian father and Portugese mother. He went to culinary school
> > in the NE and worked in restaurants there until he went to New Orleans
> > in 1982.
> >
> > http://www.biography.com/search/article.do?id=9542380
> >
> > The Cajuns (French for "Acadians") migrated to the US from French Canada.
>
> > You're pulling our legs, aren't you?
> >
> > --
> > Dan Abel
>
> As half Arcadian I know all that, but believe me, the cuisine is very
> different. Emeril weas born in Mass but has established and led his kitchen
> life as an adopted Cajun chef. So pardon me if I point out to you there is
> very likely no resemblance between what I ate for New Year as a kid and what
> Emeril makes.
>
> Why do people here pull out Wikipedia all the time as if they can't say what
> they mean on their own? You wish to teach this pig to sing, so do it
> yourself. Fortunately, I already know the hallelujah chorus on being French
> Arcadian. Which should be clear from the disctinction I made when I said I
> wanted to make Arcadian tortiere rather than Cajun tortiere. Little girls
> from Maine are read Longfellow in their cradles.

I'm sure the Italians will enjoy it, wherever it's from!

--
Dan Abel
Petaluma, California USA

"Dan Abel"
> "Giusi" wrote:
> I'm sure the Italians will enjoy it, wherever it's from!
>
> --
> Dan Abel


I think I am making them as an excuse to go off my diet. What do the
Italians know? They couldn't care a whit.

Giusi wrote:


> I am making tortiere from Graham's recipe for it.
>
>

Would you post the recipe, please?

Most of my cousins, all older than I, married French-Canadian women
and every one made tourtiere, all different. I liked them all,
but in those days I was too young to think of asking for recipes.

I'd like to try making it this year.

TIA,

glortia p

"Gloria P" ha scritto nel messaggio > Giusi wrote:
>
>
>> I am making tortiere from Graham's recipe for it.
>
> Would you post the recipe, please?
>
> Most of my cousins, all older than I, married French-Canadian women
> and every one made tourtiere, all different. I liked them all,
> but in those days I was too young to think of asking for recipes.
>
> I'd like to try making it this year.
>
> TIA,
>
> glortia p

I haven't dowmloaded it yet! I reckoned on getting it from Google Groups
ukf+d.misc