"Dave Gillingham" wrote in message
...
On Mon, 31 Dec 2007 15:42:38 -0800, K Barrett
wrote:

[Big snip]
I'm trying Anthony Bourdain's Les Halles version of Boeuf Bourguinon for
New Year's Eve feast. Along with his version of lemon tart. We'll see.
I have my doubts. One just can't get the materials the restaurateurs can
get.

I s'pose it's a bit late to book my air fare? ;-)


Dave Gillingham

Surprisingly the boeuf turned out good. A completely different than Julia
Child method of making the stew. Using a cut of meat nobody knows here in
the States - paleron, which I gather is a roast from the neck/shoulder of
the beef. I googled it and even then came away not knowing exactly *what*
anyone was talking about! Made our confusing orchid taxonomy changes a bit
more palatable (palatable...get it? snork) The lemon tart was heaven. I
usually don't make a butter crust and so mine failed miserably, but it all
get chewed up anyway and the resultant mess was very good indeed!

Following my New Year's Resolution I'm out to the GH to see how our
miserable cloudy/clammy/heavily overcast doldrum weather is affecting the
blooms. I have a Blc (probably now Rsc) Pamela Heatherington that was
threatening to open last week. With this cold I doubt its open. But if it
is I'll post pics as abpo. I have a few others open that I should try my
newfound EV+/- knowledge on.

Happy New Years everyone!

K Barrett