Text 34912, 103 rader
Skriven 2013-03-17 07:00:00 av Dave Drum (1:18/200.0)
  Kommentar till text 34902 av JIM WELLER (1:123/140)
Ärende: French cuisine
======================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> They're awf'ly
 DD> proud of their "cuisine" which they mostly swiped from the Italians
 DD> when the Medici toots came up to be the Queen of May (or whatever) and
 DD> brought her cooks and cook books with.

 JW> I'm not sure why you label it "cuisine" when it is in fact the most
 JW> revered and influential Cuisine (yes with a Capital C) throughout
 JW> Europe and as a result of our past immigration patterns, North
 JW> America as well.

Does your tongue ever get caught in your cheek? Capital "C" cuisine is just
regular cuisine (grub) on which they have jacked the price and pretentiousness
out of sight.
 
 JW> The French had a real cuisine before Catherine de' Medici arrived on
 JW> the scene (and admitted added to it and improved upon it immensely).
 JW> But that was a long time ago and the various French and Italian
 JW> cuisines today don't resemble each other closely (except around
 JW> Nice!) Besides the Italians borrowed from the Greeks who in turn
 JW> learned from the Persians. And as Persian influences spread as far
 JW> east as India one could say that Persian and Chinese cuisines are
 JW> the two mothers of all the other great cuisines.

 DD> Well, we're not of the Froggish persuasion, are we?

 JW> In the kitchen we are! In the 19th century every rich person, be he
 JW> royalty, nobility, well to do gentleman or commoner (ship owner,
 JW> merchant, banker etc.) from England to Russia aspired to having a
 JW> French chef on the household staff. And our early ancestors came
 JW> mainly from England, Scotland and Germany followed by Ireland,
 JW> Poland and Russia later on. Just take a quick look at Escoffier and
 JW> Larousse and compare to Charles Ranhofer (of Delmonico's), James
 JW> Beard and Craig Claibourne. Sure, a lot of North American cuisine is
 JW> regional, indigenous or from Italy, Mexico and China but the bulk
 JW> of it is based on English and therefore French cooking.

And before Kate showed up at the court of Henry Deuce as his queen the rich
French all aspired to English cooks - s'truth ... historical (but barely
understandable) truth.

It's all fusion - as the Fresh Corn Blini w/Crema Fresca recipe I posted to
MLoo so amply illustrates.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Doug's Fusion Asian Noodles
 Categories: Chileheads, Pasta, Seafood
      Yield: 2 Servings
 
    1/2 lb Egg noodles; Shanghai style
      1 lb Firm tofu; weighted, dried,
           - in cubes
    1/2 lb Fresh shrimp; shelled,
           - deveined
    1/2    Bell pepper; seeded
           - julienned
      3    Serranos; or more, seeded,
           - julienned
      1 md Onion; fine dice
      1 md Carrot; shredded
      1    (1") knob of fresh ginger;
           - peeled, chopped
      3 cl Garlic; peeled, chopped fine
      4    Green onions; in 1/2" pcs
      1 tb Hot red Thai chile paste
 
  Also 1/2 cup chicken stock, plus cooking wine, oyster
  sauce, fish sauce...these ingredients are a must for me in
  any Asian dish..use as you wish, taste, and add, taste and
  add, etc, etc!
  
  Stir fry the tofu squares in about a 1/4 cup of peanut
  oil,until all are browned, then set aside and keep
  warm...assuming that you have soaked the noodles in hot
  water, drain them and keep warm.Place all of the
  vegetables in a bowl, and set aside. Get about two tbls
  peanut oil hot in a wok, add the garlic, ginger, and chile
  paste to the oil and stir fry until fragrant, then add the
  noodles, keeping the heat up, and stir frying as you add a
  good shot of fish sauce, and a good shot of Chinese
  cooking wine, then add the chicken stock, and the
  vegetables, and pulling it all away from one side of the
  wok, add a little more oil, and the shrimps and tofu
  pieces...very carefully mix this all together, taste for
  heat and seasoning, add more heat, Calvin's does great,
  cover, and turn heat off, then serve, with a steam bun or
  egg roll or pot stickers.
  
  Cheers, Doug in BC
  
  FROM: Doug Irvine; Chileheads Mailing List
  
  MM Format by Dave Drum - 12 November 1999
  
  Uncle Dirty Dave's Archives
 
MMMMM

... If the English can survive their food they can survive anything. G.B. Shaw
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