Happy New Year - Bonne Année - Gutes Neujahr......................................
(iwmpop - mr le marquis)
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Due to ill-health, this blog is no longer being served. Thank you for your fidelity.
Somethin' to say? Was zu sagen? Des choses a dire?
If you want to make a comment but can't find the "make a comment" box, which keeps on disappearing, just send it either to twitter, facebook or to me at: iwmpop@gmail.com , and I'll maybe publish it for you....Only said maybe....!
Here's the latest one: (Who IS this guy called Keith.....)
"I just wanted to leave a comment to say that (from personal experience), although you get a bit stinky for the first few weeks, after that you don't get any stinkier!
And those olives do look nice, don't they?
All the best"
Keith
Saturday, 31 December 2011
pour tous-for all-fur alle.......
Happy New Year - Bonne Année - Gutes Neujahr......................................
(iwmpop - mr le marquis)
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Friday, 9 December 2011
Thin stuff -for a change...
http://en.wikipedia.org/wiki/Carpaccio
Now one of the reasons I chose to serve this was because I was fed up with the normal types of Christmas meal preparations.... and - although this wasn't for Christmas, I just felt the urge to try something different and adapt it from there for Christmas!
...It's not always possible, since if you have family or friends you only see at Christmas, then they expect the standard things 
or if you have children too....after all you don't want accusations that you're spoiling traditional Christmas for the kids (as well as avoiding all the vomit....)!
Image via WikipediaCarpaccio can be, and is, made from almost anything, certain foodstuffs being more adaptable. Basically raw meat or fish, obviously freshness is rule number 1, and certain things like poultry should be avoided, although cooked poultry - so long as you can slice it thinly enough - could be envisaged, or smoked poultry (yes - it does exist, although difficult to find)
Image via Wikipedia
..made from good olive oil and if possible one of the specialist vinegars such as Balsamic or Port/Sherry wine vinegar, herbs and a good, thick emulsion being required.If you can't get there, adding a little cold water to a thinner dressing - beating well - can often give the necessary thickness.
Another suggestion is to present "opposites" -hot fried or roasted potatoes, served with the cold carpaccio and vinaigrette, is surprisingly good.
Try it - for a change, and let me know how it went......
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