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Post by Deleted on Oct 21, 2011 11:45:09 GMT
So you skilletted it then? For some reason, I would just say "cooked" regarding a steak that I was not grilling on a grill.
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Post by onlymark on Oct 21, 2011 13:18:37 GMT
You'd be no good writing these modern menus then would you. 'Cooked steak' would suffer from a severe lack of information to some who believe not only the cooking method should be included but also a description of the dish using metaphors and the 'etymology' of the ingredient. E.g. - Warm Mousseline of Sussex Chicken stuffed with Cave Matured Roquefort and Fresh Harvested Walnuts with a Sauce of Sorrel Hollandaise and Julienne of Russet Apples. A Ravioli in the Colours of the Kingdom of Naples filled with Scottish Lobster, Salmon and Ginger from the Windward Islands and topped with Deep Fried Leeks. A Miniature Gateau flavoured with Liquorice from the Spanish Maine concealing a heart of liquid fire glazed with Quince Jelly and served on Lapsang Creme Anglaise with Baby Pear finished with an arabesque of purest gold. Or what about the menu for the food served at a charity gala dinner -
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Post by bixaorellana on Oct 21, 2011 17:02:22 GMT
Is the hand that glazes the cod fillet the same one that hands the courgette its flower? The beauty and breadth of that menu have inspired the bard in me! Wretched are the hands of writers who cite every ingredient's venue on the restaurant's fevered menu or on "I'm your server"'s lips. Would that they'd take up knitting, and concern themselves with drop and purl. For the hand that writes the menu is the one that makes me want to hurl.my inspiration here
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Post by auntieannie on Oct 28, 2011 20:59:30 GMT
They didn't go for local, then on that menu, I see...
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Post by Deleted on Oct 28, 2011 21:02:26 GMT
Thinking back to the movie "Babette's Feast," although her menu was about as pretentious as you can get, it seemed so appropriate at the time to show those austere Lutherans that there is more to life than boiled potatoes and boiled fish.
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