Cooking And Eating....“Dis-moi ce que tu manges, je te dirai ce que tu es”

                                                    

French-Italian restaurant Elise debuts Aug. 19 at the Woodruff Arts Center,  and will feature such delectations as:   i.e. three pieces of rusk ( crunchy, twice baked cake) with some bits of this and that, applied with tweezers and fingers....in the prevailing style of minimalist platters......  served with a triple-marked up table wine........   no thanks, "Elise"...this is not " Für"   me.... and...I can have this plate of tasty goodies...at home......on far more beautiful Art Nouveau porcelain..     

  removed from the cast iron skillet, when an internal temperature of 160F is attained, then served without either a white wine cream sauce or a dijon cream sauce......however, the second breast half was plated with   sautéed onion, garlic and the fond from having deglazed  the skillet  with white wine and having  added some chicken stock and heavy cream 

having cantaloupe with a couple of friends.....I noticed that we three all had a different approach to the cutting and consumption of the melon...... THERE ARE THOSE WHO HOLD A BIG SLICE OF MELON AND LIFT IT TO THEIR MOUTHS; THOSE WHO SLICE THE MELON INTO HALVES, QUADRANTS OR SEXTANTS AND EAT IT FROM THE RIND WITH A SPOON OR KNIFE AND FORK; THOSE WHO FORM MELON BALLS AND EAT THOSE WITH SALAD FORKS OR TOOTHPICKS AND THOSE, LIKE ME, THAT MAKE SPIRALING CUTS WITH AN EXTRA-SHARP BLADE, THEN EAT THIN, SQUARISH SECTIONS WITH A DECORATIVE 'PITCHFORK'......... WHATEVER WORKS......FORTUNATELY I DO HAVE A COUPLE OF MELON BALLERS AND A COLLECTION OF SHARP, DECORATIVE KNIVES AND ARTSY FORKS......AND FRUIT SPOONS WITH A SHARP SIDE, FOR CUTTING, AND A BLUNT SIDE FOR SCOOPING......

another 'take' on Thai-Burmese green curried coconut soup with gluten and egg-free angel hair rice noodles, red peppers, cilantro, parsley and really hot Scotch bonnet peppers....sweet, hot, sour , bitter and edame....full-featured to please all areas of tongue and palate.........with a 'side' of thin-sliced umbrella squash and herb-encrusted miniature potatoes in a sauce of coconut milk, garlic, chilli, dried and ground English peas and ground toasted sunflower seeds, ginger, tumeric, cumin and hammered fenugreek leaves...with some white mushrooms, marinated in lime-pickle juice, white rice-wine vinegar, and honey......