Text 3323, 62 rader
Skriven 2010-10-31 20:57:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: trip 673
================
-=> Quoting Michael Loo to All <=-

 ML> or Encounter - this latter less likely, as I've checked the
 ML> :mr. yuck face: re-envisioned menu and see things like
 ML> Pan Seared Maine Diver Scallop's On a Peruvian Tarragon Mash
 ML> with a Lemon Basil Midori Emulsion Pomegranate Reduction

Seriously?

 ML> from encounterlax.com

You made me look. (shudder)
                 
I wondered if there even is such a thing as Peruvian tarragon.

There is...

"Be cautious when purchasing tarragon. French tarragon is often
confused with Russian tarragon, a weedy plant with little value in
cooking. French tarragon is a hardy perennial that can only be grown
from tip cuttings of new growth, root cuttings, or divisions. If you
see tarragon seed for sale in Peru, it's probably the less desirable
Russian variety."

http://local.garden.org/Edibles_Peru_IN-t2473_Peru+IN.html

 ML> the Encounter menu looked looked chichified

Indeed!

Speaking of such Roslind and I went to Thorton's wine bar last night
with Kevin and Lori for a flight of three whites and then a flight
of three reds accompanied by various tapas.

The beef tartare (two words, three syllables, no adjectives or
adverbs) was excellent, constructed in the classic way, without
embellishments or extraneous flourishes.

The "chef's creation of the day" OTOH was an "unctuous braised
oxtail stuffed ravioli luxuriously bathed in a fruited veal
reduction with fire roasted asparagus" (16 words, 30 syllables and 6
superfluous qualifiers) was a disaster... mushy underseasoned meat,
soggy pasta and hideously sweet sauce. The asparagus part was OK but
skimpy.

The highlights of the meal (8 small dishes, 4 desserts, 6 wines and
a final LBV port for me) were a Thai spiced arctic char fish cake
and a tempura battered fried maki both paired with a Viognier, the
name of which I unfortunately didn't make note of.



Cheers

YK Jim


... It was a fancy restaurant with, like, real plates and stuff.

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