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Posted: Mon Apr 18, 2005 12:32 pm
by The Whistle Is Screaming
pp,
Sounds like an awesome dinner party. Rack you for putting the time in to cook for friends.
Our dinner parties end up being a "fancy" bbq these days. It's a lot easier with all the kids. Make burgers & dogs forthe litte ones and then experiment with the adult food.
War good food and friends.
Posted: Tue Apr 26, 2005 5:30 pm
by Moorese
Dinsdale wrote:"Shiraz" is originally an Iranian/Persian varietal.
That's an outdated position.
n June of last year, scientists Carole Meredith, of the University of California at Davis, and Jean-Michel Boursiquot, of L'École Nationale Superiore Agronomique de Monpellier, produced a definitive study, absolutely settling the question of Syrah's origin. Their DNA analysis established that Syrah is the offspring of two obscure French grapes, Dureza and Mondeuse Blanche. Dureza is grown in the Ardeche region, west of the Rhône, and Mondeuse Blanche (a.k.a. Dongine) is a relative of Mondeuse Noire, both of which are grown in the Savoie.
http://pweb.netcom.com/~lachenm/month/02/01.html
But in all other regards, rack your upandleftism.
Posted: Wed Apr 27, 2005 12:31 pm
by The Whistle Is Screaming
Todd,
I was going to get the French Onion soup, but figured I was eating enough bad shit that I should get the salad instead. If it is like their other restaurant, then it is very good. I didn't think provolone was such a bold choice for french onion soup, I thought it was a standard thing.
We are going back, so I'll try and remember to get it next time.
Posted: Thu Apr 28, 2005 1:44 pm
by The Whistle Is Screaming
Toddowen wrote: Ideally, I wonder what would be the best liquor to use.
Oh I don't know, maybe.......apple jack brandy? :D
http://store.yahoo.com/randalls/mb1330654.html
Posted: Thu Apr 28, 2005 3:22 pm
by Mikey
I believe that the "traditional" toppings for french onion soup are gruyere and parmesan, which are both French cheeses. A real French gruyere, to my taste, is more pungent than either swiss or provolone, and a good imported parmesan will actually melt fairly well on top of the soup without becoming too soft and stretchy.
Posted: Thu Apr 28, 2005 3:25 pm
by JCT
Mikey wrote: parmesan, which are both French cheeses.
Huh, I always thought PARMA was in Italy.
Posted: Thu Apr 28, 2005 4:05 pm
by Dinsdale
Mikey wrote:parmesan, which are..... French cheeses.
Huh?
Mikey wrote:good imported parmesan
Imported from France, right?
Posted: Thu Apr 28, 2005 6:44 pm
by Mikey
JCT wrote:Mikey wrote: parmesan, which are both French cheeses.
Huh, I always thought PARMA was in Italy.
You're right.
French, Italian, Portuguese, it's all the fucking same, isn't it?
Posted: Thu Apr 28, 2005 6:45 pm
by Mikey
Dinsdale wrote:Mikey wrote:parmesan, which are..... French cheeses.
Huh?
Mikey wrote:good imported parmesan
Imported from France, right?
WTF is wrong with you?
Parmesan is imported from Italy.
(or Wisconsin)
Posted: Fri Apr 29, 2005 4:37 pm
by Dinsdale
I thought parmesan was imported from Kraft?
Posted: Fri Apr 29, 2005 5:59 pm
by Mikey
Dinsdale wrote:I thought parmesan was imported from Kraft?
Well, that's in Wisconsin, just north of Fondue Lac
Posted: Fri Apr 29, 2005 6:53 pm
by King Crimson
Mikey wrote:Dinsdale wrote:Mikey wrote:parmesan, which are..... French cheeses.
Huh?
Mikey wrote:good imported parmesan
Imported from France, right?
WTF is wrong with you?
Parmesan is imported from Italy.
(or Wisconsin)
a lot of it (parm-reggiano in teh big wheels) comes from Argentina these days. much like San Daniele Prosciutto is from Canada. both are quality. not the same as the italian. Wisc. does a pretty solid job with fontina--but you really want to treat yourself to something good--drop some coin on the real italian fontina.
but, don't overpay for something looking old.
Posted: Fri Apr 29, 2005 7:11 pm
by The Whistle Is Screaming
King Crimson wrote:
but, don't overpay for something looking old.
You may want to pass this info along to ADAM.