[Sca-cooks] OP - roast beef accompaniment
Phil Troy / G. Tacitus Adamantius
adamantius1 at verizon.net
Tue Dec 22 04:32:48 PST 2009
On Dec 22, 2009, at 2:23 AM, Antonia di Benedetto Calvo wrote:
> Phil Troy / G. Tacitus Adamantius wrote:
>> I've got an established bee in the bonnet regarding the blurring of presentations, dishes, and sauces, of course -- see previous rants on Caesar Salad Dressing and Alfredo Sauce.
> Oh, don't get me started about pasta "carbonara" and eggs "Benedict"...
Yabbut Benedict sauce is so good on stuff like asparagus! They should put it in cans or something! Maybe those little packets where you just add water, maybe. I'm just sayin'.
>> I blame the people who think all sauces are made from stuff in envelopes.
> Is it only me who must sometimes suppress an *extremely* strong urge to march into a restaurant kitchen and say "let me show you how to make this PROPERLY"?
I have learned the hard way over the years that that's pretty pointless; that ignorance is generally not the reason for such atrocities. But I will occasionally do a Kramer-esque doubletake, shudder and say either, "That stinks!", or more often, "C'maaaaan, that's bush league!" (And yes, I do intend the small "b", past history notwithstanding.)
"Most men worry about their own bellies, and other people's souls, when we all ought to worry about our own souls, and other people's bellies."
-- Rabbi Israel Salanter
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