Perhaps the primary lesson I appear to have learned so far from cooking the Cordon Bleu, is how bad food can taste when it's poorly cooked, or cheap. I am now halfway through my trip away, in a small town. I would expect that a small town would have one good restaurant, but I haven't found it yet. The recommended seafood restaurant used frozen vegetables in its seafood wine sauté, and the wine was cheap and the seafood may have been frozen too. I don't think I could have told before that the food needed something. Another's fish fry had bland batter and too much of it. I bought some locally cooked sandwich bread and have been eating in my room but the bread has as much taste as cardboard. The canned soup I'm eating lacks that extra dimension in the broth.
I have just this evening learned of an apparently superior Mexican restaurant in town. I will try that tomorrow.
How will I stay down on the farm, now that I've tasted Paris?
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3 comments:
Which reminds me, have you found a decent resturant yet?
Mister Cellophane
Hey, Bleusie (or is that Boozie? ;) )Sisters:
Were you aware that eggs shold be warmed up to room temperature before using. You would never find this step (possibly critical) in a French Cookbook such as you are using for the simple reason that the French do not refrigerate their eggs
Mister Cellophane, who is once again being ignored.
Really like your latest, so nice being able to see the results. Will try the fruit compote, oh, if it could only look have as yummy as yours. Thanks!
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