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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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2012-08-10 Dinner
assorted radishes with grey salt, sesame focaccia, and homemade butter
spicy black-eyed pea pancakes, sour cream, and caviar sea bass steaks meunière potato purée baked onions with rue-sherry gastrique salad of fennel, celery, escarole, and purslane with apple-mint vinaigrette mixed-berry trifle with corn pound cake and lemon verbena pastry cream I'd prepared a cheese course of Fourme d'Ambert with cherry balsamic, honey, and parsnip chips, but we skipped it so that we'd have room for dessert. Bob |
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2012-08-10 Dinner
Bob Terwilliger wrote:
> assorted radishes with grey salt, sesame focaccia, and homemade butter > > spicy black-eyed pea pancakes, sour cream, and caviar > > sea bass steaks meunière > potato purée > baked onions with rue-sherry gastrique > > salad of fennel, celery, escarole, and purslane with apple-mint vinaigrette > > mixed-berry trifle with corn pound cake and lemon verbena pastry cream > > > I'd prepared a cheese course of Fourme d'Ambert with cherry balsamic, > honey, and parsnip chips, but we skipped it so that we'd have room for > dessert. > > Bob You have to be the most imaginative cook here. Do you ever think of entering contests? -- Jean B. |
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2012-08-10 Dinner
On Sat, 11 Aug 2012 22:21:36 -0400, "Jean B." > wrote:
>Bob Terwilliger wrote: >> assorted radishes with grey salt, sesame focaccia, and homemade butter >> >> spicy black-eyed pea pancakes, sour cream, and caviar >> >> sea bass steaks meunière >> potato purée >> baked onions with rue-sherry gastrique >> >> salad of fennel, celery, escarole, and purslane with apple-mint vinaigrette >> >> mixed-berry trifle with corn pound cake and lemon verbena pastry cream >> >> >> I'd prepared a cheese course of Fourme d'Ambert with cherry balsamic, >> honey, and parsnip chips, but we skipped it so that we'd have room for >> dessert. >> >> Bob > >You have to be the most imaginative keyboard kook here. Do you ever think >of entering contests? You took the words right off my keyboard. |
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2012-08-10 Dinner
Jean B. wrote:
> You have to be the most imaginative cook here. It's very kind of you to say so. Thank you! > Do you ever think of entering contests? No, because I have no interest in cooking in a professional kitchen. I'm happy just tinkering in the kitchen at home. I'm almost at the end of my vacation, so the current spate of cooking activity is winding down. Bob |
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2012-08-10 Dinner
Brooklyn1 wrote:
> On Sat, 11 Aug 2012 22:21:36 -0400, "Jean B." > wrote: > >> Bob Terwilliger wrote: >>> assorted radishes with grey salt, sesame focaccia, and homemade butter >>> >>> spicy black-eyed pea pancakes, sour cream, and caviar >>> >>> sea bass steaks meunière >>> potato purée >>> baked onions with rue-sherry gastrique >>> >>> salad of fennel, celery, escarole, and purslane with apple-mint vinaigrette >>> >>> mixed-berry trifle with corn pound cake and lemon verbena pastry cream >>> >>> >>> I'd prepared a cheese course of Fourme d'Ambert with cherry balsamic, >>> honey, and parsnip chips, but we skipped it so that we'd have room for >>> dessert. >>> >>> Bob >> You have to be the most imaginative keyboard kook here. Do you ever think >> of entering contests? > > You took the words right off my keyboard. Oh dear. Did *I* type that?... No! You really gave me a scare there. -- Jean B. |
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2012-08-10 Dinner
Bob Terwilliger wrote:
> Jean B. wrote: > >> You have to be the most imaginative cook here. > > It's very kind of you to say so. Thank you! > > >> Do you ever think of entering contests? > > No, because I have no interest in cooking in a professional kitchen. I'm > happy just tinkering in the kitchen at home. I'm almost at the end of my > vacation, so the current spate of cooking activity is winding down. > > Bob You off to the Middle East again? -- Jean B. |
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2012-08-10 Dinner
Jean B. wrote:
> You off to the Middle East again? No, but I work a 12-hour shift during my normal work-week, so there's no time for me to do anything nearly as elaborate as I did on my vacation. Bob |
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2012-08-10 Dinner
Bob Terwilliger wrote:
> > You off to the Middle East again? > > No, but I work a 12-hour shift during my normal work-week, so there's no > time for me to do anything nearly as elaborate as I did on my vacation. I thought you said you work for Habitats for Humans. Y'know, with Jimmy Carter & friends. |
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2012-08-10 Dinner
On 8/11/2012 10:21 PM, Jean B. wrote:
> Bob Terwilliger wrote: >> assorted radishes with grey salt, sesame focaccia, and homemade butter >> >> spicy black-eyed pea pancakes, sour cream, and caviar >> >> sea bass steaks meunière >> potato purée >> baked onions with rue-sherry gastrique >> >> salad of fennel, celery, escarole, and purslane with apple-mint >> vinaigrette >> >> mixed-berry trifle with corn pound cake and lemon verbena pastry cream >> >> >> I'd prepared a cheese course of Fourme d'Ambert with cherry balsamic, >> honey, and parsnip chips, but we skipped it so that we'd have room for >> dessert. >> >> Bob > > You have to be the most imaginative cook here. Do you ever think of > entering contests? > Agree! I love reading his menus. |
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2012-08-10 Dinner
Bob Terwilliger wrote:
> No, but I work a 12-hour shift during my normal work-week, so there's no > time for me to do anything nearly as elaborate as I did on my vacation. > > Bob > Ah, that's understandable. So you go all out when you can. -- Jean B. |
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