"Waters suggests serving this stirred into pasta with wilted greens and
chicken stock, as an hors d'oeuvre, or with grilled or roasted chicken or
fish."

http://groups.google.co.za/group/rec...16767f3 aa991

Who's Waters?


TIA

--

Nat

"If she don't work out for a life's companion we can always eat her or
something."
--Ken Kesey, /Sailor Song/

Father Ignatius wrote:
> "Waters suggests serving this stirred into pasta with wilted greens and
> chicken stock, as an hors d'oeuvre, or with grilled or roasted chicken or
> fish."
>
> http://groups.google.co.za/group/rec...16767f3 aa991
>
> Who's Waters?
>
>
> TIA
>
Alice T Waters

Father Ignatius wrote:
> "Waters suggests serving this stirred into pasta with wilted greens
> and
> chicken stock, as an hors d'oeuvre, or with grilled or roasted
> chicken or
> fish."
>
>
http://groups.google.co.za/group/rec...16767f3 aa991
>
> Who's Waters?
>
>
> TIA

I ran into Charlie Waters back in the early 1990's at the neighborhood
watering hole (yes, I'm a Floozy!). He was a former Dallas Cowboy. Got
drunk and got a bit out of hand and assumed I'd be bowled over by his
Superbowl ring. He was wrong. A friend of mine stepped in when he grabbed
my chair and pulled me between his legs. My friend said, "Pardon me, bubba,
but you're messing with the *wrong* woman!" LOL

I'm pretty sure that's not the Waters you are asking about, though.

Jill

On Sun, 16 Apr 2006 15:26:51 +0200, Father Ignatius wrote:

> "Waters suggests serving this stirred into pasta with wilted greens and
> chicken stock, as an hors d'oeuvre, or with grilled or roasted chicken or
> fish."
>
> http://groups.google.co.za/group/rec...16767f3 aa991
>
> Who's Waters?
>
>
Alice Waters
http://www.chezpanisse.com/
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On 2006-04-16, Father Ignatius > wrote:

> Who's Waters?

Alice Waters, famous chef who is arguably the originator of the California
Cuisine movement.

http://en.wikipedia.org/wiki/Alice_W...i/Alice_Waters

nb

"sf" > wrote in message
...
> On Sun, 16 Apr 2006 15:26:51 +0200, Father Ignatius wrote:
>
> > "Waters suggests serving this stirred into pasta with wilted greens and
> > chicken stock, as an hors d'oeuvre, or with grilled or roasted chicken
or
> > fish."
> >
> >
http://groups.google.co.za/group/rec...hread/e78f103e
7c43aa80/a3e116767f3aa991?q=confit+onion&rnum=1#a3e116767f3 aa991
> >
> > Who's Waters?
> >
> >
> Alice Waters
> http://www.chezpanisse.com/
> --

Did anyone click on the menu link for the cafe? I don't even know what half
that stuff is!

kili

"kilikini" > wrote

>> http://www.chezpanisse.com/

> Did anyone click on the menu link for the cafe? I don't even know what
> half
> that stuff is!

(laugh!) Because of a picture by Chris D., I knew the menu
would have cardoons on it.

nancy

"Nancy Young" > wrote in message
...
>
> "kilikini" > wrote
>
> >> http://www.chezpanisse.com/
>
> > Did anyone click on the menu link for the cafe? I don't even know what
> > half
> > that stuff is!
>
> (laugh!) Because of a picture by Chris D., I knew the menu
> would have cardoons on it.
>
> nancy
>
>

I had to Google "cardoon". I've never heard of it before!

kili

"kilikini" > wrote

>> (laugh!) Because of a picture by Chris D., I knew the menu
>> would have cardoons on it.

> I had to Google "cardoon". I've never heard of it before!

It's a thing with me, I whine about my ex's grandmother's fried
cardoon. She would go pick them on the side of the highway,
smash them up into a stringy mess, bread them ... man were
they good.

I don't see cardoon in the stores, and I wouldn't know how to
make them if I did.

nancy

On Mon, 17 Apr 2006 08:17:18 -0400, Nancy Young wrote:

>
> "kilikini" > wrote
>
> >> http://www.chezpanisse.com/
>
> > Did anyone click on the menu link for the cafe? I don't even know what
> > half
> > that stuff is!
>
Really? That menu actually looked ok good to me.

Some of the weird menu combinations (found in all high priced
restaurants here) sound so gross and turn me off so much, I won't step
foot in the restaurant.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On Mon, 17 Apr 2006 09:24:49 -0400, Nancy Young wrote:

> I don't see cardoon in the stores, and I wouldn't know how to
> make them if I did.

Chris sent you the picture of the cardoons we found at the local
farmer's market, didn't she? They were a whole lot uglier than the
pretty pictures google images pulls up on the first page.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

"sf" > wrote

> On Mon, 17 Apr 2006 09:24:49 -0400, Nancy Young wrote:
>
>> I don't see cardoon in the stores, and I wouldn't know how to
>> make them if I did.
>
> Chris sent you the picture of the cardoons we found at the local
> farmer's market, didn't she? They were a whole lot uglier than the
> pretty pictures google images pulls up on the first page.

That picture is precisely why I thought, there will be cardoon when
I check out this menu. For whatever reason. Picture made me laugh.

nancy

On Tue, 18 Apr 2006 09:32:34 -0400, Nancy Young wrote:

>
> "sf" > wrote
>
> > On Mon, 17 Apr 2006 09:24:49 -0400, Nancy Young wrote:
> >
> >> I don't see cardoon in the stores, and I wouldn't know how to
> >> make them if I did.
> >
> > Chris sent you the picture of the cardoons we found at the local
> > farmer's market, didn't she? They were a whole lot uglier than the
> > pretty pictures google images pulls up on the first page.
>
> That picture is precisely why I thought, there will be cardoon when
> I check out this menu. For whatever reason. Picture made me laugh.
>
Glad we (she) brought a smile to you! I'd never even heard of a
cardoon before she came to a complete halt practically screeming.
"CARDOONS! I have to take a picture of this for Nancy!!!"
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.