Text 31279, 89 rader
Skriven 2011-12-12 13:00:00 av Glen Jamieson (5353.cooking)
     Kommentar till en text av Michael Loo
Ärende: PERVY 344  11212
========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 JW> entree and main course merged into one. And many North Americans
 JW> first learned about French cuisine from Julia Child who often said
 JW> an entree dish could also make a good main course for a light
 JW> luncheon. Hence the confusion.

 ML> I don't think Jim (or anyone else) claimed that she was a contributor
 ML> to the practice.

His statement could be construed as meaning that Julia used "entree"
as meaning a smaller dish than a main.

 ML> ==
 
 ML> Wrong-o. There's no reason to think those things, which are
 ML> false, except for in the French part of Canada, where the term
 ML> might be properly used - but only by those speaking French,
 ML> and only sometimes. 
 GJ> You have dined there. What was done in the restaurants you patronised?
 GJ> Were the menus presented to you in Frog or USAn English?

 ML> In French Canada, cartes are in French, often with English
 ML> subtitles; once I recall seeing a two-faced carte/menu - I
 ML> didn't check to see if the entries and prices were the same
 ML> on both sides. By the way, menu is one of those misconstrued
 ML> words that you seem fascinated by.

On checking with my Oxford French English, I found that there is a
great variety of meanings of the words, menu, carte, list, card, in
French and English, depending on whether they are being applied with
respect to food, computers, maps or ATMs.  Interesting.

 ML> Title: Kasha-patate Sucree
 ML> Categories: Vegetables, proof that one can eat badly in Montreal

 ML> 1 1/3 c  Buckwheat groats

That is something that has never entered my life.  Have I missed
anything?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kasha
 Categories: Grains, Main dish, Cheese, Eggs
      Yield: 2 Servings
 
      3 tb Sunflower oil
    175 g  Buckwheat
    450 ml Water
     50 g  Butter
           -OR sunflower margarine
      1 lg Bunch of fresh herbs
           -- chopped
      1    Egg; beaten
     75 g  Cheddar, grated
 
  Serves 2-3
  
  Based on a traditional Russian recipe, this dish is made with
  buckwheat, cheese and herbs. Rustic food indeed, a nourishing and
  satisfying supper dish which is delightful served with a salad of
  your choice.
  
  Heat the oil gently in a saucepan and toss the buckwheat in it until
  it begins to brown and becomes fragrant. When well browned, pour in
  the water, and bring to simmering point. Simmer gently for 15-20
  minutes, until tender. Leave to cool - it will absorb the liquid, so
  do not drain it. After 10-15 minutes stir in the butter or margarine
  and the herbs, and cool. Fold in the beaten egg, and make layers of
  this mixture with the grated cheese in a well-greased baking dish.
  Cover with a layer of the cheese and bake at 170 degrees C / 325
  degrees F / gas 3 for 25 minutes.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias From: Michael Loo Date:
  17 Jul 03
 
MMMMM
 
Perhaps not.

... Adventure is the champagne of life. -- Chesterson
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 # Origin: Braintap BBS Adelaide Australia (3:800/449)
 * Origin: Eye Of the Hurricane BBS (eoth.dyndns.org) (1:123/57)