W
Wayne Boatwright
Guest
On Tue 21 Mar 2006 09:55:54a, Thus Spake Zarathustra, or was it Bob (this
one)?
> Wayne Boatwright wrote:
>> On Tue 21 Mar 2006 06:28:22a, Thus Spake Zarathustra, or was it Peter
>> Aitken?
>>
>>
>>>"Donald Martinich" <[email protected]> wrote in message
>>>news:[email protected]...
>>>
>>>>In article <pgHTf.70585$%[email protected]>,
>>>>"Peter Aitken" <[email protected]> wrote:
>>>>
>>>>
>>>>>"Dee Randall" <[email protected]> wrote in message
>>>>>news:[email protected]...
>>>>>
>>>>>>I've never made a bechamel that I would consider exceptional or even
>>>>>>acceptable (for me). Today I tried a different tactic.
>>>>
>>>>snip!
>>>>
>>>>>Sounds delicious but PLEASE do not call it Bechamel sauce. Bechamel is
>>>>>one of those few recipes that has a definite history, rooted in
>>>>>classical French
>>>>>cooking, and it does not use cream but rather milk or white stock.
>>>>>Call it Dee Dee Sauce if you like - but let's preserve the meaning of
>>>>>traditional recipe names!!
>>>>
>>>>I'm all for that, Peter! And in that spirit, I will quote from my 1961
>>>>English edition of the Larousse Gastronomique: "Originally, the
>>>>bechamel was made by adding a liberal amount of fresh cream to a thick
>>>>veloute sauce."
>>>>
>>>>D.M.
>>>
>>>That's quite interesting because Julia has it different. I guess even
>>>the "classic" recipes are not set in stone.
>>
>> Fettucini Alfredo anyone?
>
> That's not really a sauce, you know...
Did I say "sauce"? <g>
> I bet that's never come up before.
LOL!
> No, seriously.
"seriously"
> Pastorio
>
--
Wayne Boatwright Õ¿Õ¬
________________________________________
Okay, okay, I take it back! UnScrew you!
one)?
> Wayne Boatwright wrote:
>> On Tue 21 Mar 2006 06:28:22a, Thus Spake Zarathustra, or was it Peter
>> Aitken?
>>
>>
>>>"Donald Martinich" <[email protected]> wrote in message
>>>news:[email protected]...
>>>
>>>>In article <pgHTf.70585$%[email protected]>,
>>>>"Peter Aitken" <[email protected]> wrote:
>>>>
>>>>
>>>>>"Dee Randall" <[email protected]> wrote in message
>>>>>news:[email protected]...
>>>>>
>>>>>>I've never made a bechamel that I would consider exceptional or even
>>>>>>acceptable (for me). Today I tried a different tactic.
>>>>
>>>>snip!
>>>>
>>>>>Sounds delicious but PLEASE do not call it Bechamel sauce. Bechamel is
>>>>>one of those few recipes that has a definite history, rooted in
>>>>>classical French
>>>>>cooking, and it does not use cream but rather milk or white stock.
>>>>>Call it Dee Dee Sauce if you like - but let's preserve the meaning of
>>>>>traditional recipe names!!
>>>>
>>>>I'm all for that, Peter! And in that spirit, I will quote from my 1961
>>>>English edition of the Larousse Gastronomique: "Originally, the
>>>>bechamel was made by adding a liberal amount of fresh cream to a thick
>>>>veloute sauce."
>>>>
>>>>D.M.
>>>
>>>That's quite interesting because Julia has it different. I guess even
>>>the "classic" recipes are not set in stone.
>>
>> Fettucini Alfredo anyone?
>
> That's not really a sauce, you know...
Did I say "sauce"? <g>
> I bet that's never come up before.
LOL!
> No, seriously.
"seriously"
> Pastorio
>
--
Wayne Boatwright Õ¿Õ¬
________________________________________
Okay, okay, I take it back! UnScrew you!