What did you eat last night for dinner?

[mgm9128]

Thanks.

 

[mgm9128]



Never had them, and never worked with/made aspic or agar, but I think it would be a good project for MM.

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

 

[mgm9128]

I believe this is something Matt would make:

 

[mordecai]



Does anyone else think of Norman Bates when mm posts?

I'm collecting bones right now.

 

[itsstillmatt]



I made this last night, thinking I was going to cook tonight, but today was too crazy, so we had it before takeout pizza.

^Aspic.

 

[mgm9128]

Beet aspic?

 

[kwilkinson]

Mackerel in poop aspic.

 

[GQgeek]



i've got the '61 Larousse beside my desk and it's chock full of them. unbelievably ornamental and for the most part pretty ghastly by modern standards. remember, this was the era of chaud-froid: paint a ham in white shiny paste, then decorate it with carrots, green onions, etc., carved to look like flower petals.

'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...

http://www.amazon.com/Classic-French-Cooking-Foods-World/dp/B000U35BLU

Here you go, Mike. This was written right at the end of that era, and has very good pictures of some nice, and some extremely dubious, stuff.

 

[binge]

One can always take a trip through The Gallery of Regrettable Food.

 

[CouttsClient]



One can always take a trip through The Gallery of Regrettable Food.

"Seven-Up Salad...piquant...delicious!"


AND....

 

[itsstillmatt]



'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...

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.

 

[randallr]



'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...

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

 

[otc]



Collages & Recettes. Peterson's Vegetables. Vegetables by 40 French Chefs.

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

 

[KJT]



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

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

 

[otc]



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

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