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post #665
bio: rich
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6/2/2008
13:40

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Food and Drink!

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Viva la Foods

Viva la food
A few weeks back, Mrs. Robot and I were dining at one of the 500 French restaurants on our block. This was the place where the waitress asked me, after I ordered the wine, if I wanted a "cup" of wine or the whole bottle.
Did I "blog" about that yet?

During dinner we realized that our knowledge of French cuisine was a bit lacking. Even though we eat at "french" places often, it is quite easy to order things that don't come off as overly French (i.e. your aunt Margaret could eat here and be happy (she is the one who only likes chicken)).
Random fish dishes. Rack of lamb. Ducky things.

A light bulb went on over our heads.
Our pal Serge (not his real name (OK, it is his real name (not really))) is some sort of French type. His parents owned a French restaurant in the city. He grew up in a French restaurant.
I rang him on my personal communicator and was all like, "Can we get our French on with you!" and he was all like, "Sure."
He and his wife also volunteered to host the 'French on' at their place. And to cook all the food.
Sweet.




First course
Champagne and big ol' snails. With lots of garlic. On toast.
It was tasty. I have had the snails before, but they were smaller. These are the ones that are, um, bigger.
Earthy and garlicky.


7:40pm
Second course

Wine from Savoie with bone marrow.
The bone marrow was a request from Mrs. Robot as neither of us had tried it before.
Delicious.
We sprinkled some chunky salt on it and then a dollop of a sauce made from parsley, olive oil, and capers. The we spooned it all out of the bone and onto toast (again with the toast).
That was some good eating.
I can't see how anyone would not find this dish good (unless you don't like to eat cows).

My contribution was the Savoie - a wine from France in a region that is near the Alps and is made of a blend of white grapes including the lovely grape known asChasselas. A beautiful, floral aromaed wine.
There was also a delicious, rare Sancerre (rhymes!) that I think we also drank.


Main Course
1998 Burgundy & beautiful rare steak.
I think my memory of the details gets a little shaky at this point.
The steak was a particular cut that they liked and that had some sort of significance to someone.. who was French.
Was it flank?
Whatever it was, it was a gorgeous cut of meat. Black, but not scary black, on the outside and glowing pink/red on the inside. The story with the cut of meat was that you basically had to serve it rare-ish or else it was not-tasty-ish. Something to with connective tissue. Serge's wife also prepared homemade fries, er, um, frites (they rocked).
There was also some yum vegetables and a celery remoulade, er, um, celeri remoulade.

The 1998 Burgundy had a little stink on it and we debated whether it was corked or not. Where it was from? I forget.


Cheese
Mrs. Robot and I brought the cheese course (all French) after a trip to Stinky Cheese in Brooklyn. We enjoyed the cheese as they were delightfully stinky.


10:20pm
Dessert
Floating islands.
How have I missed floating islands? They are some yummy.
Because the internet writes better than I do, here is a description someone else wrote: "floating islands are delicate poached meringues floating on a pool of custard sauce".
The custard sauce also may contain cognac. I do remember comparing them to sea urchin in that they just melt on your tongue.
This is Serge's favorite dessert of all time.


Post dinner
Brandy and Wii tennis.
(btw, I want a Wii now)




sigh. A bit gross in parts, but how lovely and decadent!
»pony ||  6/2/2008 ||  2:48:17 PM
what was the gross?
»:r ||  6/2/2008 ||  3:16:45 PM
the apps.
»pony ||  6/2/2008 ||  4:39:36 PM
boner marrow

*snicker*
»3pk ||  6/2/2008 ||  4:43:31 PM
I always thought you and MR were vegetarians. And if you are, you are doing a piss poor job of it. I'm in for french bone marrow next time.
»timbo ||  6/2/2008 ||  5:24:08 PM
snails? *gasp!*
the meal does sound nice otherwise.
»eve ||  6/2/2008 ||  7:35:13 PM
what a foodie adventure! i don't have any idea how to even cook half that stuff.

also - wii tennis is SO fun!
»lisa ||  6/2/2008 ||  8:35:46 PM
Bone marrow- fat that lowers your cholesterol! Bone Marrow is a source of protein and high in monounsaturated fats. These fats are known to decrease LDL cholesterol levels resulting in a decreased risk of cardiovascular disease,
»mrs. robot ||  6/2/2008 ||  10:07:02 PM
I keep seeing restaurants I want to go that have bone marrow. I am very jealous.

In related news, I learned that I am one of the few people who doesn't love truffles and truffle oil (though I love the chocolate truffles). Which is a nice thing to realize. Though truffle wouldn't have been out of place in your meal.

Which I am envious of.

Do you like sweetbreads?
»stu ||  6/2/2008 ||  11:32:17 PM
I have nothing against eating snails or bone marrow. I just get easily grossed out and I know it's hypocritical, but I can't stomach too much information on the animal.
I am envious of those true carnivores who can eat all the parts of an animal and enjoy it.
»pony ||  6/3/2008 ||  9:55:47 AM
i just got a wii, but might be willing to trade it for some floating islands!
»elananano ||  6/3/2008 ||  9:57:24 AM



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