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What did you eat last night for dinner?

Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.

  1. mgm9128

    mgm9128 Senior member

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  2. mgm9128

    mgm9128 Senior member

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    I'm collecting bones right now, but I plan on making aspic in the near future.
     


  3. mgm9128

    mgm9128 Senior member

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    I believe this is something Matt would make:

    [​IMG]
     


  4. mordecai

    mordecai Immoderator

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    :uhoh:
     
    Last edited: Sep 8, 2011


  5. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    ^Aspic.
     


  6. mgm9128

    mgm9128 Senior member

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  7. kwilkinson

    kwilkinson Having a Ball

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    Mackerel in poop aspic.
     


  8. GQgeek

    GQgeek Senior member

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    '61 isn't really escoffier era (or was there little change between when it was written and the 6 decades that followed?), but ya i guess i can see they'd still care somewhat about presentation, but that it would be much more simple.

    What matt posted below was interesting. What era is that stuff from? Wasn't really expecting that...

     
    Last edited: Sep 8, 2011


  9. binge

    binge Senior member

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  10. CouttsClient

    CouttsClient Senior member

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    Last edited: Sep 8, 2011


  11. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Mid-late 60s. Basically, what happened was that after the war(s) there was little money and food quality dropped. They couldn't do the same things as before. Nevertheless, the style at top restaurants remained the same, and the apprenticeship program was basically unchanged. So, you would find this kind of stuff at Maxim's, Tour d'Argent, the Ritz, and then on a few cruise ships. Nouvelle cuisine started (really) with Point, though mainly because his students were the first true nouvelle chefs. They lightened everything, started putting food on plates rather than platters, etc. The dish I posted that started this discussion pretty much started the entire changeover. However, at that time the two styles existed concurrently. What you got at La Mere Charles was not what you got at La Tour d'Argent. They were completely different, so pictures from that period could represent both styles faithfully. All in all, though, food presentation has always been, in French cuisine, important and intricate for its time. it was never stick it on a plate and slam down the bell for the waitress kind of stuff.
     


  12. randallr

    randallr Senior member

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    Ed: Geek...don't you live in your mom's basement?
     


  13. otc

    otc Senior member

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    Thanks, just ordered a copy. For $6 shipped (1-2 day delivery with amazon prime), has to be worth a shot
     


  14. KJT

    KJT Senior member

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    Did you take the only used copy with prime shipping? Bastard.
     


  15. otc

    otc Senior member

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    I saw several but that was the cheapest...of course if you are fine with slow shipping, there are plenty of copies available for $4.68 shipped
     


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