Text 35213, 85 rader
Skriven 2013-03-24 06:35:00 av Dave Drum (65401.cooking)
  Kommentar till text 35203 av JIM WELLER (1:123/140)
Ärende: French cuisine
======================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Does your tongue ever get caught in your cheek?

 JW> I was serious.

 DD> Capital "C" cuisine is
 DD> just regular cuisine (grub) on which they have jacked the price and
 DD> pretentiousness out of sight.

 JW> I disagree. It involves the best quality ingredients, synergistic
 JW> taste combinations and often precise timing, but it need not be
 JW> expensive or fancy looking. Consider cassoulet, it's just baked beans.

 JW> the bulk of it is based on English and therefore French cooking.

 JW> Every time you have a three course meal composed of entree, main and
 JW> dessert, drink a California wine, float a cheese crouton in your
 JW> onion soup, make any number of stews and pates, make a roux or a
 JW> white sauce, marinate meat in a vinaigrette, use mayonnaise or Dijon
 JW> mustard, eat a croque monsieur or monte cristo sandwich, have ragu,
 JW> bisque, quiche or pepper steak, munch on baguettes and croissants
 JW> (invented in Vienna, refined in France) or have chocolate mousse,
 JW> crepes, cream brule, cream puff or macaroons for dessert you are
 JW> dining on French food. It is inescapable.

Those Frogs ... file the serial numbers off of anything and claim it as their
own. And if they don't - others will do it for them - just for the snob appeal.
   Bv)=

Consider the "French" fried potato which is really Belgian in origin.   BvP=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Classic French Fries with Chilli Salt
 Categories: Potatoes, Chilies, Herbs
      Yield: 2 Servings
 
    1/2 c  Catsup
      1 ts Ground cumin
      1 ts Balsamic vinegar or red
           - or white vinegar
      2 ts Salt
      2 ts Chilli spice mix
      3 lg Russet potatoes; peeled,
           - wiped dry, in generous
           - 1/4" thick batons
           Oil (For deep frying)
 
  Combine catsup, cumin and vinegar in small bowl. Combine
  salt and chilli spice in another small bowl. (Can be
  prepared 1 day ahead. Cover separately and let stand at
  room temperature.)
  
  Arrange potatoes in parallel rows on kitchen towel. Roll
  towel up, enclosing potatoes, and let stand at least 30
  minutes and up to 1 hour to dry potatoes.
  
  Pour oil into heavy large saucepan to depth of 3 inches.
  Attach deep-fry thermometer and heat oil over medium-high
  heat to 325øF/160øC. add 1/4 of potatoes to oil and fry
  until just tender and barely colored, about 3 minutes.
  Using slotted spoon, transfer potatoes to wire rack set
  over paper towels and allow to drain. Reheat oil to
  325øF/160øC. if necessary. Repeat frying with remaining
  potatoes in 3 more batches. Cool completely. (Can be
  prepared up to 3 hours ahead.. Let potatoes stand at room
  temperature, let oil cool.)
  
  Reheat oil to 400øF/205øC (???-UDD). Fry potatoes in 3
  batches until deep golden brown and beginning to blister,
  about 2 minutes. Using slotted spoon, transfer potatoes to
  basket lined with several layers of paper towels. Sprinkle
  with chilli salt and serve with cumin catsup.
  
  Bon Appétit | January 1993
  
  Uncle Dirty Dave's Archives
 
MMMMM

... What is a roofless cathedral compared to a well-built pie. - Wm. Maginn
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