Ah, but there is something deliciously indulgent in having it HERE and FRESH from THERE.
It adds to the overall sensuous experience. (I used to backpack 30-50 miles a weekend, and often brought exotic meals like steak and potatoes, game hen, or once lobster instead of dried foods. The other backpackers were jealous, and I often got to meet other people on the trail who just wanted a "taste") On Tue, Sep 23, 2008 at 12:28 PM, Judah McAuley <[EMAIL PROTECTED]>wrote: > There is certainly a place for meals like that, but I generally speaking > have to question bringing those items all the way over here in order to > serve them. I'd love to try the Bouillabaisse. But I think it ought to be > tried in Greece. I like crab when I catch it in a pot, bring it to the > docks, cook it on the shore, toss the shells back in the bay. The food > never > goes more than throwing distance from the water. Give me chanterelles that > still have pine needles on them, that smell of the damp fragrant hummus. > > Meals with ingredients from all over the world are great on occassion and I > will certainly admit to indulging in them now and then. But food is > inherently tied in with location. It comes from the land and is part of the > land and deserves to be paired with the land of its origin. > > Judah > > On Tue, Sep 23, 2008 at 9:18 AM, Adam Churvis < > [EMAIL PROTECTED]> wrote: > > > > Pot luck dinner at Adam's house....I'll bring the green bean casserole > > > > Funny you should mention bean casserole. One of the courses was a > roasted > > Colorado lamb chop surrounded by Tarbais beans (perfectly cooked by Chef > > Christophe Joignant), which are the only kind used in an authentic > > Cassoulet. I found out later that the beans alone were two hundred > dollars > > per pound. > > > > I remember the Chaine event at Kyma earlier this year where Pano > Karatassos > > flew in directly from Greece some species of freshly caught fish that are > > only available in Greece. Right from the fishing boats to a jet, then > > taken > > straight away to the restaurant that day. Served in a sort of > > Bouillabaisse > > "nage" in a very light fennel-infused broth. The entire place went > silent > > when we started on that course. Ethereal. > > > > Respectfully, > > > > Adam Phillip Churvis > > President > > Productivity Enhancement > > > > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Adobe® ColdFusion® 8 software 8 is the most important and dramatic release to date Get the Free Trial http://ad.doubleclick.net/clk;203748912;27390454;j Archive: http://www.houseoffusion.com/groups/CF-Community/message.cfm/messageid:270542 Subscription: http://www.houseoffusion.com/groups/CF-Community/subscribe.cfm Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=89.70.5
