Text 2059, 79 rader
Skriven 2008-02-09 12:42:59 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: FORMAL DINNERS 80209
============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> Formal dinners doubtless vary from country to country
 
 JW> The English like their cheese course after the sweet, with Port, but
 JW> the French like it after the main and before the sweet, which gives
 JW> one the opportunity to finish any leftover table wine. Both concepts
 JW> have merit.
 
 GJ> If dining in the British style, you can leave your unfinished glass of
 GJ> red wine on the table to have later, with the first of the cheese.

 JW> True. But I think I prefer the French logic.

I don't recall the French serving port at the end of a meal, or at any
other time.

 JW> BTW like the Italians, Roslind and I prefer our salad course after
 JW> the main and before dessert not at the beginning of the meal as an
 JW> appetizer.

Although in some places in USA I have been served a salad at the
beginning of a meal, I prefer the Greek method of serving a salad
_with_ the main course.  The combination of hot and cold, and soft and
crisp in the mouth, is a sensation I like.  For an entree, a small
amount of high protein with little accompaniment would be acceptable if
the main course to follow included my fill of carbohydrate and/or
cellulose, the latter in the form of hot or cold green and red stuff.

A lightly grilled roo or beef steak, with a small amount of a matching
sauce is nice, but having a green leafy salad with it enhances the
flavours and improves the mouth feel.  Hot vegetables of assorted
colours and gravy are better with a roast, while pastry, stodge or
other starch are a better match with casserole dishes.

 JW> Title: Asian Pear, Fennel, And Walnut Salad

An interesting concept.  I assume an "Asian Pear" would be the tart,
apple-like fruit, rather than the sweet variety?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Javanese Gado-Gado
 Categories: Javanese, Vegetable, Starter
      Yield: 3 Servings
 
      2    Boiled potatoes, cut in
           Eighths
      2    Carrots, thinly sliced
      2    Tomatoes, cut in eighths
      1 c  Steamed long beans, chopped
           In 1 in pieces
  1 1/2 c  Raw cabbage, chopped
      1 c  Steamed or raw bean sprouts

MMMMM-----------------------LAUK (GARNISH----------------------------
 
  Hard-boiled eggs, cut in Half Tempe goreng [fried tempe], Cut in 1"
  strips (not Salted) Tahu goreng [fried tofu], Cut in 1" strips (not
  Salted) Vegetable medley with a spicy peanut-sauce topping. This is
  the typical entry in Western cookbooks trying to attempt something
  Indonesian; this version is authentic.  Mix about 4 Tb of bumbu pecel
  (peanut sauce) to a runny consistency (runnier than for nasi pecel).
  Set out the vegetables on one plate, the eggs, tempe, and tofu on
  another, and the bumbu pecel in a bowl.  Fill individual bowls with
  desired mix of vegetables and lauk. Top with peanut sauce and toss
  like a salad. Hint: Toss this at the very last minute; otherwise you
  get a soggy dish of unappetizing vegetables.
  
  Bp. Wakidi Dwijamartono and K. Emerson, Solo, Java, 1999
  From: Michael Loo Date: 01-27-08
 
MMMMM
 

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