Text 18734, 92 rader
Skriven 2011-12-06 23:02:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: calibrating the heat
============================
-=> Quoting Nancy Backus to Jim Weller <=-

 NB> how nice to have a waiter willing to
 NB> educate, without being uppity about it...

I remember a few more like him. They are so rare that they really
stand out in one's memory. The first time I had Ethiopian food, I
handed the menu back to the (Ethiopian) waiter unopened, told him it
was my first time, that I liked lamb and also spicy food and that he
should take it from there. He just beamed and brought me a lovely
array of small dishes which he explained in passionate detail as
they arrived. And introduced me to Tusker beer.

More recently there is a enthusiastic young Vietnamese waiter at the
French place in High Level that I frequent on trips out (the one
I've mentioned here in my trip logs). His background was in fast
food and he spent his first week tasting the whole menu all the
while pestering the chef with questions. "What's that taste?"
"What's arugula?" "Why are your pasta dishes called French? OK, then
where's Nice?" (Chef was happy to oblige, recognizing a diamond in
the rough right away). His next quest is to sample the entire wine
cellar all the while googling up the label names, grape varieties
and regions.

 NB> I enjoy buffets rather than menus for trying out stuff, since
 NB> one can see it before tasting, and get as small a portion as one
 NB> finds useful...

I love the concept of buffets in theory but their execution is poor;
the food is almost universally mediocre, at least around here and
throughout northern Alberta.
 
 NB> I'll often ask the waiter about the items, and what
 NB> goes together well... especially as we like to share dishes

And relating to the comments above I hate waiters that don't know
the menu where they work. Actually I hate management for not
training their people. "What do YOU recommend?"... (Glazed
look)..."Well a lot of people order #3.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pasta De Saulieu
 Categories: Ham, French, Pasta, Wine, Cheese
      Yield: 4 Servings
 
      6 oz Ham; thin 3/4" strips
    1/2 lb Mushroom caps; sliced
    1/2    Lemon; juice of 1/2 lemon
    1/2 tb Butter; for mushrooms
    1/2 c  White wine
      3 tb Shallots; finely chopped
    1/2 lb Tomatoes; peeled, seeded,
           Dice
    1/2 ts Salt; to taste
    1/2 ts Pepper; fresh ground
    1/8 c  Parmesan cheese
     12 oz Fettuccini noodles
 
  Heat the butter in a pan and add mushrooms when bubbling. Cook
  mushrooms for 3 or 4 minutes over medium heat with added lemon
  juice. Remove mushrooms from pan and reserve.
  
  Add shallots to pan with another teaspoon butter if needed. Cook 1
  or 2 minutes to soften. Add white wine and any excess mushroom
  liquid and reduce to a syrup over medium heat. Add chopped
  tomatoes and cream to mixture and simmer to reduce for 5 or 6
  minutes till it thickens. Adjust seasoning with salt & pepper.
  
  Add separately cooked pasta to sauce, along with ham slices. Toss
  well over heat until warmed throughout. Check seasoning.
  Immediately before serving add parmesan cheese, or serve in bowl
  to be added at table.
  
  Recipe By: Hotel De La Cote D'Or
  
  From: Mitch Smith
 
MMMMM



Cheers

YK Jim


... Customer: 'Is custard on the menu?' Waiter: 'No, sir I've wiped it off

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)