Wilfrid

That confirms my vague knowledge of what it was about.

Oh lord no. No.

I remember a member here lambasting me for (allegedly but wrongly) not knowing what “meat and three” meant. Universal restaurant vocab that it is.

I would have liked the cheese plate but my hosts were briefly in town from Zurich and Seattle, so I detected that ordering three courses and a bottle of wine might be impolite. Anyway I was farci after the crepinette. But yes, can we expect fruits de mer to be understood? Gratin is universal I think.

Mm, that's why I chose confit. Terms with similar functions, although I suspect confit is slightly better known than farci.

Back for the first time since pre-pandemic for a light business lunch. Room, service and food very pleasing. Crepinette with chicken and foie, excellent. The gratin de fruits de mer au Champagne looked great (Google time!). We were being non-alcoholic and some concoction featuring cucumber and mint was good too.

Business lunch at L'Express. Must be the first time I've been there since pre-COVID. Still miffed that they took the tablier de sapeur off the menu, but the country terrine was good. They were doing great business for a Wednesday lunchtime.

Her resume is good. The misstep as I said was not so much not knowing something basic as broadcasting that she had to Google it. How about “confit”? Should she know that without googling it? It’s French, it’s basic.

Just because he was in the song and Chuck didn’t stop at Beethoven.

My daughter watched all of Friends on demand, maybe several times. She would have been about 3 years old when it stopped airing on the network. I watched five minutes here and there because there were pretty women. I vaguely know what it was about.

And Tchaikovsky can sit on it too.

Today was yogurt day but I am out of yogurt. Reached for the low carb granola, then realized I am out of (nut-based) milk. Defrosted a low carb croissant, split it, did not scoop it, drizzled it with crema Centroamericana. Need to shop.

If only we could run a search.

If it's any comfort I am certain they're not getting paid very much. The big mistake was telling people she googled it. A smart journalist would have googled it then worn it as a badge of their expertise.

Outrageous overstates it, I agree. I could forgive chou, but not knowing a really elementary French cooking term like farci signals certain limits on her experience. She has a good resume, but I guess she took a detour around French cooking. https://www.stephanielynnwu.com/ I had to google plenty of terms on the menu at Chama Mama, but Georgian cooking (and cooking vocabulary) is easier missed.

I could buy keto-friendly bagels but I don't like bagels enough (and they would be expensive). Low carb croissants, yes. Maybe I should try scooping them.

I have never been a big fan of bagels for the same reason. But yes, eat something else or take them home and scoop them yourself. Don't make a spectacle of it.

I have never forgotten a comment by an acclaimed British chef I heard maybe thirty years ago. "If I'd wanted to make money, I'd have opened a sandwich bar." (Had to look up his name: Alistair Little.)

Obviously should be homard chou farci. :menu-snob:

He was always nice to me, that's the main thing.

Oh Eagle-Eye. Yes.

Catastrophe is the word I'd use.

And below that: That's how everyone does it. Can I stop reading now?

Just below: "a whole Dover sole, and a pork shoulder" I ate a pork shoulder once and I was stuffed, even without the whole sole.