[Sca-cooks] Snow and Storms

[marilyn traber 011221]

> On Dec 15, 2005, at 9:47 AM, Sue Clemenger wrote:
> 
> > So...what's in the "garbage plate"
> 
> http://en.wikipedia.org/wiki/Nick_Tahou_Hots
> 
> Be advised that the photo was clearly done by a skilled photographer 
>  working in conjunction with an experienced food stylist to showcase 
>  the dubious visual appeal. However, the page contains links to 
> sites  with photos showing plates more typical in appearance.

Since one of the links takes you to a picture of the urinals in the 
establishment, I'd say that says something rather special about the patrons, 
wouldn't you?

> > or the tournedos Rossini ?
> 
> As I recall Tournedos Rossini was requested by the 
> composer/conductor  and the restaurant staff weren't too thrilled by 
> the request, so they  jokingly made a big show of serving it covered 
> with a napkin, with  the waiter carrying it behind his back like 
> something particularly  embarrassing. This method has become 
> tradition in older, fine French  restaurants (if they serve that 
> type of food at all).
> 
> The actual dish is a sauteed tournedos steak (a beef filet steak  
> smaller than a filet mignon) topped with a large slice of foie gras  
> (not pate, the real, whole stuff), topped with a slice of black  
> truffle. Usually served with some demiglaze variant such as Madeira  
> demiglaze, or Sauce Bordelaise, etc.
> 
> I don't find it unattractive in the least, myself.
> 
> Adamantius

Actually, it sounds rather good. Would like to try it some time, myself ;-)

Phlip