T1B

Posted: **Wed Apr 13, 2005 5:53 am**

We are having a dinner party on Saturday night... Italian theme. 8 people. Here is the menu...

antipasto platter (ingredients as yet undetermined)
some sort of Italian-inspired cocktail, hopefully something along the lines of Sangria but Italian...

salad with bitter greens, citrus, almonds and shaved parmasean

braciole (individuals)
wild mushroom risotto
roasted vegetables (likely carrots and parsnips) with oregano, rosemary, and thyme
good wine

individual apple crostade with homemade cinnamon gelato
coffee/tea

everyone leaves with some homemade biscotti

***

Comments?
Suggestions?

If you were planning a dinner party this weekend, what would you have on the menu?

Posted: **Wed Apr 13, 2005 7:27 am**

Is this an open invitation?

I'll bring my famous jello with canned fruit floating inside dessert.

Posted: **Wed Apr 13, 2005 1:08 pm**

my invite got lost?

Posted: **Wed Apr 13, 2005 1:21 pm**

You can never go wrong with risotto. It always impresses because people believe it's hard to make. What kind of wild mushrooms are you using? A discussion I had a few days ago has made me want to go mushroom hunting in a bad way. After I do, risotto will definitely be on the menu.

Posted: **Wed Apr 13, 2005 2:12 pm**

ppanther wrote:We are having a dinner party on Saturday night... Italian theme. 8 people. Here is the menu...

antipasto platter (ingredients as yet undetermined)
some sort of Italian-inspired cocktail, hopefully something along the lines of Sangria but Italian...

salad with bitter greens, citrus, almonds and shaved parmasean

braciole (individuals)
wild mushroom risotto
roasted vegetables (likely carrots and parsnips) with oregano, rosemary, and thyme
good wine

individual apple crostade with homemade cinnamon gelato
coffee/tea

everyone leaves with some homemade biscotti

***

Comments?
Suggestions?

If you were planning a dinner party this weekend, what would you have on the menu?

depending on how heavy your mushroom dish is, maybe have some napa/sonoma gamay beajulois on hand

Posted: **Wed Apr 13, 2005 4:18 pm**

Donovan wrote:A discussion I had a few days ago has made me want to go mushroom hunting in a bad way. After I do, risotto will definitely be on the menu.

Cubensis. Definitely hunt for cubensis.

Posted: **Thu Apr 14, 2005 4:48 pm**

ppanther wrote:We are having a dinner party on Saturday night... Italian theme. 8 people. Here is the menu...

antipasto platter (ingredients as yet undetermined)
some sort of Italian-inspired cocktail, hopefully something along the lines of Sangria but Italian...

salad with bitter greens, citrus, almonds and shaved parmasean

braciole (individuals)
wild mushroom risotto
roasted vegetables (likely carrots and parsnips) with oregano, rosemary, and thyme
good wine

individual apple crostade with homemade cinnamon gelato
coffee/tea

everyone leaves with some homemade biscotti

***

Comments?
Suggestions?

If you were planning a dinner party this weekend, what would you have on the menu?

break out the galiano

Posted: **Fri Apr 15, 2005 4:15 am**

individual apple crostade with homemade cinnamon gelato

Holy Balls that sounds DEELISH!!

Let's see, I would have to go with Cuban. Roast Pork drenched in Mojo and herbs, sweet plantains, green pea rice, and flan for the finish.

Beer.

Cigar and a cafe con leche' on the patio.

Posted: **Fri Apr 15, 2005 4:18 am**

^^^^^^^^
Now he thinks he's been in Florida since conception.

Posted: **Fri Apr 15, 2005 5:36 pm**

I thought they called it a "veranda" in Florida?

Posted: **Fri Apr 15, 2005 5:48 pm**

Dinner party like this calls for the finest box of wine Sav On sells.

Posted: **Fri Apr 15, 2005 7:04 pm**

ppanther wrote: If you were planning a dinner party this weekend, what would you have on the menu?

My wife invited me to a dinner party tomorrow night, it will be us and another couple. Here's the menu...

What should I get?

Appetizers

~ Bruschetta ~
~ garlic crostini, topped with a tapenade of olives, capers, anchovies
and fresh tomatoes, basil, garlic and gorgonzola …… 4.99

~ Roasted Peppers alla Nonna ~

~ homemade roasted red & green peppers topped with a salsa of

garlic, capers and anchovy …… 5.99

~ Calamari Fritti ~
~ dredged in cornmeal, deep fried and served with

hot cherry pepper sauce …… 6.99

~ Clams Casino ~
~ bacon, chopped peppers and herbs …… 7.99

~ Zuppa du Cozze ~
~ steamed mussels in wine & garlic with fresh tomato & herbs …… 7.99

~ Shrimp Cocktail ~
~ 4 jumbo shrimp served with horseradish chili sauce …… 10.99

~ Marinated Mushroom Antipasto ~
~ sliced prosciutto, chunked asiago & regianno, grilled vegetables,

artichokes, kalamata olives and house marinated mushrooms

Individual order …… 7.99 Order for Two …… 12.99

~ Grilled Marinated Portabella ~
~ served with fresh mozzarella and roasted peppers …… 6.99

~ Honey Horseradish Shrimp ~
~ bacon wrapped shrimp, stuffed with accented horseradish,

chargrilled and drizzled with honey glaze …… 10.99

~ Sautéed Rapini & Sausage ~
~ broccoli rabe and nort’ side sausage in olive oil and garlic,

served over marinara …… 7.99

Appetizers

~ Toasted Ravioli ~
~ spinach & ricotta filled raviolis rolled in corn meal and fried,

served over pesto sauce …… 5.99

~ Greek Stuffed Mushrooms ~
~ silver dollar mushroom caps filled with a feta cheese and spinach blend …… 6.99

~ Figs & Prosciutto with Gorgonzola ~
~ figs wrapped in proscuitto and broiled, topped with crumbled gorgonzola …… 6.99

Appetizer Pizzas

~ Margarita ~
~ fresh pomodoro sauce with buffalo mozzarella and basil …… 4.99

~ Hot Pie ~
~ fresh thin crust, tomato sauce, provolone and oregano …… 4.99

~ Pesto Chicken ~
~ marinated chicken, sun-dried tomatoes, fresh mozzarella cheese and

basil pesto …… 6.99

~ Quattro Fromage ~
~ combination of Cheddar, gorgonzola, provolone and fontina, over

tomato sauce …… 6.99

~ Chorizo ~
~ sausage, caramelized onions, mushrooms and mozzarella with red sauce …… 6.99

Soups

~ Rotini and Chick Pea Chowder ~
~ white cannelini beans with rotini pasta, tomato and garlic …… 3.99

(complimentary with your entrée)

~ Baked French Onion ~
~ applejack brandy, parmesan cookie and topped with provolone …… 5.99

with your entrée …… 3.99

~ Soup du Jour ~
…… 2.99 (complimentary with your entrée)

Salads

~ Wedge of Iceberg ~
~ with red wine vinaigrette & crumbled bleu cheese …… 7.99
(complimentary with your entrée)

~ Mixed Green ~
~ assorted mixed greens with plum tomatoes …… 6.99

(complimentary with your entrée)

~ Spinach ~
~ bleu cheese, roasted walnuts, dried cherries and red onion with

warm sicilian balsamic dressing …… 8.99

(complimentary with your entrée)

~ Caesar ~
~ crisp romaine, shredded asiago & toasted croutons with
creamy anchovy dressing …… 8.99
with your entrée …… 2.99

~ Caprese ~
~ beefsteak tomatoes, fresh basil, buffalo mozzarella and house roasted peppers drizzled with balsamic vinaigrette or extra virgin olive oil and cracked pepper …… 8.99

with your entrée …… 4.99

~ Sliced Tomatoes, Onions and Beets ~
~ drizzled with balsamic vinaigrette …… 7.99

with your entrée …… 2.99

Pastas

~ Orecchiette with Broccoli Rabe and Sausage ~
~ seasoned olive oil, garlic and regiano …… 15.99

~ Pasta Mediterranean ~
~ linguini in sun-dried tomato pesto with fresh basil, olives and feta …… 14.99

~ Pasta a la Putanesca ~
~ today’s pasta with anchovies, tomatoes, olives, capers, onions
and dried chilis …… 13.99

~ Bucatini all ‘ Arrabiata ~
~ spicy tomato sauce with onions, tomatoes, pancetta and

hot red chili peppers …… 12.99

~ Farfalle with Chicken ~
~ with mushrooms in a pesto cream sauce …… 16.99

~ Fettucini Alfredo ~
~ heavy cream and reggiano sauce with peas and ham …… 12.99

~ Tortellini Quattro Fromage ~
~ 4-cheese stuffed tortellinis, finished in an alfredo sauce with peas,

imported prosciutto and walnuts…… 14.99

~ Manicotti alla Cardinale ~
~ homemade crepes stuffed with fresh ricotta and baked in a

creamy tomato sauce …… 9.99

~ Fusilli con Grigala ~
~ pasta spirals tossed with assorted grilled vegetables including eggplant, zucchini, tomatoes and peppers , virgin olive oil

and reggiano …… 12.99

~ Pasta Trio ~
~ a platter of fettuccini alfredo, rotini pesto, and tortellini marinara…… 12.99

Lampy’s Originals

These are a few of the wonderful dishes made famous by Albert “Lampy” George, first at the Paradise Restaurant (around the corner), and for years at Orlando’s. Lampy was an amazing chef and a true gentleman. As a young dishwasher for him many years ago, I discovered the exciting world of good food and hospitality, and my career path was chosen. ~ Jim McCoy

~ Lampy’s Scampi ~
~ His most popular dish. Jumbo shrimp, battered and fried and finished in a velvety marsala sauce with mushrooms……18.99

~ Steak~n~Scampi ~
~ Lampy’s scampi and petite filet …… 29.99

~ Veal Piccata ~
~ lemon, butter and capers …… 18.99

~ Veal Scallopini Marsala ~
~ sautéed veal medallions in marsala wine sauce with peppers or mushrooms …… 18.99

~ Sliced Tenderloin ~
~ in buttered marsala with mushrooms or peppers …… 23.99

~ Steak Casino ~
~ filet mignon stuffed with smoked ham and swiss cheese,

topped with marsala …… 22.99

~ Veal Cutlet Giovanni ~
~ breaded veal cutlet topped with manicotti and fresh marinara …… 19.99

~ Tournedoes of Beef ~
~ butter sautéed medallions of filet served with either

Bordelaise sauce or Madeira sauce …… 23.99

Seafood

~ Linguini with White Clam Sauce ~
~ a sauce made from fresh clams, garlic, parsley, crushed red pepper

and olive oil …… 18.99

~ Fresh Salmon ~
~ poached in Pinot Grigio and finished in a butter sage sauce …… 17.99
~ dijonnaise, spice rubbed with dijon mustard …… 17.99

~ Scampied Jumbo Shrimp ~
~ a sauce of butter, lemon, white wine and garlic with mushrooms …… 18.99

~over pasta or risotto, add 2.99

~ Seafood Risotto ~
~ shrimp, mussels, clams and calamari in a saffron broth …… 19.99

~ Sea Bass ~
~ preparations du jour …… 19.99

~ Cappelini alla Pescarese ~
~ shrimp, clams, mussels & calamari in fresh pomadoro sauce

over angel hair …… 21.99

~ Lemon Grilled Diver Scallops ~
~ skewered jumbo scallops marinated in lemon juice, olive oil and rosemary,

served over risotto …… 16.99

~ Pepper Seared Ahi Tuna ~
~ served rare over wasabi, soy glaze …… 18.99

~ Whole Roasted Fish ~

~ today’s catch, market price

Steaks , Chops, & Chicken

~ Original Greek Tenderloin ~
~ broiled in lemon, butter, garlic and oregano …… 25.99

~ Petite Greek …… 21.99

~ Veal Chop Saltimbocca ~
~ Prime veal rib chop sautéed in butter, rosemary and parmesan, then stuffed with Swedish fontina cheese and imported Prosciutto, baked and finished and finished in a velvety marsala wine sauce with silver dollar mushrooms …… 28.99

~ Char-grilled Loin Lamb Chops ~
~ twin 8 oz. chops topped with figs and honey …… 19.99

~ Stuffed Greek Tenderloin ~
~ stuffed with spinach, feta cheese, onions & spices……25.99

~ Filet Mignon ~
~ center cut, grilled …… 24.99

~ Pancetta wrapped, over sautéed spinach …… 26.99
~ Petite filet …… 19.99

~ New York Strip ~
~ aged Black Angus …… 24.99

~ au poivre with cracked pepper and brandy cream …… 26.99

~ Delmonico Steak ~
~ grilled with carmelized onions …… 17.99

~ Calabrese style fresh basil, kalamata olives, capers, hot peppers

and tomatoes……20.99

~ Milanese with seasoned olive oil and garlic …… 19.99

~ Grilled Marinated Veal Loin Chop ~
~ HUGE 18 oz. chop marinated in olive oil, garlic & sage …… 25.99

~ Chicken Francais ~
~ large fresh breast, egg battered and finished in a white wine butter sauce …… 15.99

~ Chicken ala Grigala ~
~ grilled breast, topped with grilled vegetables and roasted red pepper cream sauce,

sided with grilled polenta …… 15.99

~ Chicken Breast Saltimbocca ~
~ plump fresh breast stuffed with prosciutto and fontina cheese, seasoned bread crumbs and your choice of marsala or marinara sauces …… 17.99

All steaks and chops available:

(add $3.00)

Greek style … lemon, butter, garlic and oregano

Milanese … fresh chopped garlic, seasoned oil and herbs

Marsala … marsala wine, butter and rosemary

Au Poivre … crushed peppercorns and brandy cream

Sides
Your choice with all non-pasta entrees

Eggplant Parmesan Casserole
Tuscan Roasted Potatoes
Roasted Garlic Mashed Potatoes
Grilled Asparagus
Pasta du Jour

Posted: **Fri Apr 15, 2005 7:14 pm**

The Whistle Is Screaming wrote:~ Fresh Salmon ~

BWAHAHAHA!!!!

Sorry. Sometimes shit like that cracks me up. "Fresh salmon" was alive that same day. Not last week.

Posted: **Fri Apr 15, 2005 7:23 pm**

We got's fishing here in New York, salmon even.

http://www.dec.state.ny.us/website/dfwm ... mntxt.html

http://www.yankeeangler.com/FishingReport.html

Posted: **Fri Apr 15, 2005 7:36 pm**

What a punkass website there, Twiz.

They don't even give credit to the state whose wildlife department set you tards up with all of those fish. Great Lakes are mostly Portland-area fish......BODE.

And the runs last allllll of September-October? Wow. Let me mark my calender.

And somebody should tell your wildlife department that kokanee aren't "reds." Maybe they are to you eastern barbarians, but you'd get a greenhorn's asskicking for calling a kokanee a "red" round these parts. OK, actually, we caught and killed just about all of the "reds" around here, and the few we have are called "bluebacks"(depending on what part of the state you're in -- on the North Coast, a blueback is a sea-run cutthroat trout....we call them trout). If they're blue, you eat them, if they're red you don't. In Alaska, they call the anadromous sockeye "reds," but I doubt you'll ever hear anyone refer to a landlocker as a "red."

Fuck, you easterners are freaking barbarians.

Posted: **Fri Apr 15, 2005 7:41 pm**

I'd say get the grilled veal chop, if somebody else is paying.

If you're paying get the rotini and chick pea chowder.

Also, ask if the salmon is wild or farm raised.
If it's farm raised ask if you have a choice of color.

Posted: **Fri Apr 15, 2005 7:51 pm**

Dinsdale wrote:What a punkass website there, Twiz.

Blame Fraudo, he designed it.

Dinsdale wrote:They don't even give credit to the state whose wildlife department set you tards up with all of those fish. Great Lakes are mostly Portland-area fish......BODE.

Then our fish should be as good as your fish right?

Dinsdale wrote:And the runs last allllll of September-October? Wow. Let me mark my calender.

It's nice time of year around here, enjoy some foliage and kill some fish.

Dinsdale wrote:And somebody should tell your wildlife department that kokanee aren't "reds." Maybe they are to you eastern barbarians, but you'd get a greenhorn's asskicking for calling a kokanee a "red" round these parts. OK, actually, we caught and killed just about all of the "reds" around here, and the few we have are called "bluebacks"(depending on what part of the state you're in -- on the North Coast, a blueback is a sea-run cutthroat trout....we call them trout). If they're blue, you eat them, if they're red you don't. In Alaska, they call the anadromous sockeye "reds," but I doubt you'll ever hear anyone refer to a landlocker as a "red."

Fuck, you easterners are freaking barbarians.

Blah blah blah blah, I don't really care. I'm not a big fish eater*. I like shellfish and some salmon (lox) and sushi, I love sushi and whitefish too, but not much more than that.

* except for you Mrs TWIS, big fan of your fish taco :wink:

Posted: **Fri Apr 15, 2005 7:58 pm**

Mikey wrote:I'd say get the grilled veal chop, if somebody else is paying.

If you're paying get the rotini and chick pea chowder.

Also, ask if the salmon is wild or farm raised.
If it's farm raised ask if you have a choice of color.

Mikey, I'm paying.

So, a side salad and bread sticks it is. :D

I'll probably get the Calamari Fritti & NY Strip. Couple of Crown Manhattens before, a nice glass of shiraz or Cab Sav during and 1 port after will round out the meal.

Posted: **Fri Apr 15, 2005 8:01 pm**

The Whistle Is Screaming wrote:
Dinsdale wrote:What a punkass website there, Twiz.
Blame Fraudo, he designed it.

That's some sort of "Sin, Marcus Allen" humor, right?

Then our fish should be as good as your fish right?

Uhmmm.....no. A) It's the water.....and a lot more. B) Your fish are in New York, ours are in Oregon.....you didn't do well in BODE class, did you?

It's nice time of year around here, enjoy some foliage and kill some fish.

So, you're suggesting that in Sept-Oct, I leave Oregon to persue opportunities for fishing and scenery, in favor of New York?

Funny guy.

Dinsdale wrote: * except for you Mrs TWIS, big fan of your fish taco

Not too shab, but she could stand to mix in a bar of soap every now and then, if you'know what I'm sayin......

Posted: **Fri Apr 15, 2005 8:07 pm**

Dinsdale wrote:
The Whistle Is Screaming wrote:
Dinsdale wrote:What a punkass website there, Twiz.
Blame Fraudo, he designed it.
That's some sort of "Sin, Marcus Allen" humor, right?

Yup

Dinsdale wrote:
Then our fish should be as good as your fish right?
Uhmmm.....no. A) It's the water.....and a lot more. B) Your fish are in New York, ours are in Oregon.....you didn't do well in BODE class, did you?

Failed miserably, but the teacher had it in for me from day one.

Dinsdale wrote:
It's nice time of year around here, enjoy some foliage and kill some fish.
So, you're suggesting that in Sept-Oct, I leave Oregon to persue opportunities for fishing and scenery, in favor of New York?

Funny guy.

I'm not suggesting you come to New York in the fall or winter, spring & summer for that matter. You'd have a terrible time here.

Dinsdale wrote: * except for you Mrs TWIS, big fan of your fish taco

Not too shab, but she could stand to mix in a bar of soap every now and then, if you'know what I'm sayin......

You bring it up with her next time, I'm shy about these things. TIA

Posted: **Fri Apr 15, 2005 8:08 pm**

The Whistle Is Screaming wrote:shiraz

Fucking sinner.

See if you can follow logic --

"Shiraz" is originally an Iranian/Persian varietal.

You are Jewish.

Iranians/Persians, for the most part, hate Jews.

Referring to syrah as "shiraz" is supporting the ethnic hatred that the Iranians/Persians harbor towards "your kind."

Don't support hatred. Don't kick your own Jewish ass. Call it "syrah" -- like the rest of the civilized people of the world do.

You're welcome.

Posted: **Fri Apr 15, 2005 8:20 pm**

Good to know I have you looking out for my sorry ass.

Posted: **Fri Apr 15, 2005 8:29 pm**

I'm here to help.

BTW-port is kinda gay. So is chard, and so is reisling.

Just so's you know.

What next, a refreshing glass of mead?

Did you know if you leave mead sitting in barrel for a couple of years, it eventually begins, through some twist of chemistry, to resemble laquer thinner? Didn't know that myself, until I was doing some after-hours barrel tastings at my friend's winery.

But YOU'D probably like it......I'll cut you a FAT deal on cases of mead. I think they were drinking pretty heavily when they decided to make mead.

Posted: **Fri Apr 15, 2005 8:42 pm**

Port is good stuff. I don't drink Chard, but do like a few Reislings. Chatteu St. Michelle (yes I know, U&L bode) make a good jburg reisling. I like a glass of wine with a good meal, otherwise it's beer & whiskey and vodka.

Posted: **Fri Apr 15, 2005 11:05 pm**

Determining what you drink based on what others think is 'gay' is about as gay as it gets. RACK people who drink what they like!

CroMag.... that meal sounds delicious!! You making the flan?? ;)

TWIS.... I am terrible with menus, but given those choices I would order...

Appetizer: figs and prosciutto with gorgonzola (YUM)
Entree: I'd be tempted by the seafood risotto, but I'm afraid I'd spend the entire time comparing it to paella (which is one of my favorite all-time dishes). I think I'd go with Veal Scallopini Marsala, with Tuscan Roasted Potatoes on the side.

I'd save room for dessert and hope they have something interesting and yummy like fresh strawberries in balsamic reduction, or ricotta cheesecake with pine nuts... something fun and Italian.

BTW, the pre-dinner cocktail will likely be bellinis, maybe raspberry but probably strawberry, but we're going to go out and do a little Italian bar reconnaissance later to try out some other cocktail possibilities...

Posted: **Fri Apr 15, 2005 11:19 pm**

Please tell me the person who wrote this --

ppanther wrote:Determining what you drink based on what others think is 'gay' is about as gay as it gets.

DID NOT FUCKING WRITE THIS --

I'd be tempted by the seafood risotto, but I'm afraid I'd spend the entire time comparing it to paella

I didn't just read that. Nuh-uh. Didn't happen.

Well, I guess that wraps this hijacking up -- TWIS, you can go ahead and drink that semen now......pp said it doesn't make you gay.

Good luckm with the dinner party-btw.

Posted: **Fri Apr 15, 2005 11:28 pm**

Dinsdale wrote:Please tell me the person who wrote this --

ppanther wrote:Determining what you drink based on what others think is 'gay' is about as gay as it gets.

DID NOT FUCKING WRITE THIS --

I'd be tempted by the seafood risotto, but I'm afraid I'd spend the entire time comparing it to paella
I didn't just read that. Nuh-uh. Didn't happen.

I'm not even sure why you even think the two sentences are related, Trollsdale. Perhaps you drank too much before work this morning...?? Seriously, take your bland act elsewhere... it's boring the hell out of me.

Posted: **Sat Apr 16, 2005 2:36 am**

Dinsdale wrote:
Well, I guess that wraps this hijacking up -- TWIS, you can go ahead and drink that semen now......pp said it doesn't make you gay.

Back the fuck up Dins, I don't partake in the semen swallowing. Of course it doesn't make pp gay to swallow a load or twelve, she's a girl, it makes her popular.

Posted: **Sat Apr 16, 2005 5:59 pm**

Surely an appetizer and an entree are the same thing?

Posted: **Sat Apr 16, 2005 6:58 pm**

Dr_Phibes wrote:Surely an appetizer and an entree are the same thing?

They are not, and stop calling me Shirley.

Posted: **Sun Apr 17, 2005 12:57 am**

Dinsdale wrote:
Donovan wrote:A discussion I had a few days ago has made me want to go mushroom hunting in a bad way. After I do, risotto will definitely be on the menu.
Cubensis. Definitely hunt for cubensis.

My morel kit failed.
RUSTERED!

A rabbit ate the endive.
RUSTERED!

Posted: **Sun Apr 17, 2005 4:48 am**

The Whistle Is Screaming wrote:
Dr_Phibes wrote:Surely an appetizer and an entree are the same thing?
They are not, and stop calling me Shirley.

Sorry, Whistle - but an entree is an appetizer. Through much research I've discovered that the word 'entree' is used in America to describe the main dish. No doubt that this is a reflex action - due to being mindless consumers who seek solace in a flattering term.

From this point forward I shall refer to ppanther as 'tractor factory".

edit - typo

Posted: **Sun Apr 17, 2005 4:21 pm**

Dr_Phibes wrote:
Sorry, Whistle - but an entree is an appetizer. Through much research I've discovered that the word 'entree' is used in America to describe the main dish.

Not exactly, but at least you tried.

Posted: **Sun Apr 17, 2005 11:12 pm**

ooooooo Mikey you are a cheekyCHOPS!

Entrée
From Wikipedia, the free encyclopedia.
(Redirected from Entree)

In British and Australian English, an entrée (also known as 'starters') is a smaller course that precedes the main course. It is more substantial than hors d'oeuvres, better thought of as a half-sized version of a main course. It comes from the French word entrée (entry), and as such, it literally describes a meal's first dish. Restaurant menus will often offer the same dish in different-sized servings as both entrée and main course.

In American English, an entrée is the main course itself.

Is that you hanging from the underside of this blokes nose?

Posted: **Mon Apr 18, 2005 1:38 am**

Dr_Phibes wrote:ooooooo Mikey you are a cheekyCHOPS!

Entrée
From Wikipedia, the free encyclopedia.
(Redirected from Entree)

In British and Australian English, an entrée (also known as 'starters') is a smaller course that precedes the main course. It is more substantial than hors d'oeuvres, better thought of as a half-sized version of a main course. It comes from the French word entrée (entry), and as such, it literally describes a meal's first dish. Restaurant menus will often offer the same dish in different-sized servings as both entrée and main course.

In American English, an entrée is the main course itself.

Good job kicking your own ass there chief. Trying to exhibit your ultra-sophistication by showing that you know an entrée is different in Europe than in America? Verrrrrah impressive, but believe it or not this is not really uncommon knowledge. Nevertheless an entrée not the same thing as an appetizer. Anywhere.

To quote your own definition, in American English an entrée is the main course itself. Therefore it is not an appetizer in American English.

Also, to quote your own definition, in British and Australian English, an entrée (also known as 'starters') is a smaller course that precedes the main course. It is more substantial than hors d'oeuvres, better thought of as a half-sized version of a main course. It comes from the French word entrée (entry), and as such, it literally describes a meal's first dish.

An appetizer is served before the meal and is thus not considered a first or smaller course. In Europe the closest thing to an appetizer would be the hors d'oeuvres, which is not as substantial as the entrée (see your own definition).

So you see, in British, Australian or French dining, an entrée is the first course, not an appetizer. In American English the entrée is the main course, and not an appetizer. So, please tell me just where and when an entrée would be an appetizer.

Posted: **Mon Apr 18, 2005 1:53 am**

Phibes,
Different country's use different vernacular to describe the same thing, right? Stop being such a pain in the ass or god forbid join the discussion and post something that is relevant to the conversation.

Here's how it panned out for me.

2 Crown Manhattens before dinner, one with dinner, no wine one Guinness later on in th evening.

We shared the calamari & fried ravioli appetizers, both delicious. They do the bread with spice tray (red pepper, whole roasted garlic, parmisian and butter) & oil. When presented with the basket of bread, I tend to forget that my meal is coming, I fill up on bread to often. Had a green slad with house italian dressing, it was salad with dressing, what's to get excited about? I went with the NY Strip Au Poive (sp) and thoroughly enjoyed it, it came with a roasted potato dish that was superb. For desert we shared a big piece of NY Cheesecake, yummylicious.

Had a wonderful time with my wife of 8 years and a couple who is old enough to be our parents, but are young enough at heart that you don't notice.

pp, how was your dinner party?

Posted: **Mon Apr 18, 2005 2:13 am**

yummylicious?

Posted: **Mon Apr 18, 2005 2:47 am**

Mikey, you're missing the larger point of my arguement. Yes, an appetizer is not an entree, but an entree is not a main course. When I hold a dinner party I focus on things like dancing and having fun - combined with furious political discussion on subjects like military parades and ball bearing production.

As I'm sure that Tractor factory had a wonderful evening speculating on the price of houses with her friends. With that...

A larger point:

Exactly how does a word like entree manage to transform itself in a nation bent on consumption?

I'll tell you!

It has to do with the English language being used as a propaganda tool. By calling the main course an 'entree', you delude yourself about how much food you are actually eating so that you might feel better about yourselves as:

About 15 million American children -- one out of every four -- live below the official poverty line.

22% of Americans under the age of 18 -- and 25% under age 12 -- are hungry or at the risk of being hungry.

Everyday 2,660 children are born into poverty; 27 die because of it.

Children and families are the fastest growing group in the homeless population, representing 40% of the population.

Posted: **Mon Apr 18, 2005 3:36 am**

Dr_Phibes wrote:Mikey, you're missing the larger point of my arguement. Yes, an appetizer is not an entree, but an entree is not a main course. When I hold a dinner party I focus on things like dancing and having fun - combined with furious political discussion on subjects like military parades and ball bearing production.

Sounds yummylicious.

At my dinner parties we normally
Speak of things that matter
With words that must be said
Can analysis be worthwhile?
Is the theatre really dead?

And we sit and drink our coffee
Couched in our indifference
Like shells upon the shore
You can hear the ocean roar

Lost in the dangling conversation
And the superficial sighs
The borders of our lives

Posted: **Mon Apr 18, 2005 7:00 am**

Um... Dr_Phibes, is it? Troll elsewhere.

..

Sounds like a nice dinner, TWIS... ricotta cheesecake would have been a little closer to yummerific. (For those challenged by the complexities of American English, that's one step up from yummylicious.)

My dinner party was fantastic!! The food came out great... the standouts were the risotto and the gelato. I forgot to mention in my initial post (I think) that I was also going to make homemade foccacia with kalamata olives and thyme... that came out pretty good, but I've made another foccacia recipe before that I liked a little better. Everyone else really seemed to like it, though.

We went out on Friday night to check out Italian cocktails. I tried Campari and soda with lime.... YUCK. Before I tried it, I heard it was an acquired taste. Four sips in, it wasn't getting any better. I traded it in for a bellini, which was OK... but we decided to just go with wine for before and during the meal. That worked out fine, since everyone brought bottles of wine with them (some brought two), so there was plenty to go around.

Party = success!

T1B

Dinner Party

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