|
Post by miles on Jul 3, 2021 0:14:21 GMT
You have to have them all put out before the Savoy Truffle.
|
|
|
Post by bluedemon25 on Jul 3, 2021 0:36:59 GMT
Yes yes indeed. Some parmesan and burnt filbert and elderflower ices, some blancmage and posset and jelly molds. Miles please tell me more, besides a Beatles Song and apparently a modern confection I'm unfamiliar with, is this also some sort of dessert?
|
|
|
Post by bluedemon25 on Jul 3, 2021 0:41:14 GMT
Of course, I'm not opposed to eating with musical accompaniment.
I did very much like having dinner parties when I had a group of friends and colleagues at work that were into it. I hosted a number of times and threw myself a serious historical cocktail tasting party for my 30th birthday.
|
|
|
Post by bluedemon25 on Jul 3, 2021 0:43:20 GMT
I didnt advertise it but I had dumb pun names in mind for the parties sometimes like the lavender honey glazed and spiced roast duck I thought of as the What The Duck party. Eye-rollingly bad puns to fit right in here
|
|
|
Post by bluedemon25 on Jul 3, 2021 0:52:35 GMT
I threw a moving away party for my French friend with some of his favorite French food and desserts and some of mine. We had an interview intentionally bottle aged (I aged it for 8 to 10 years I think) 20% IPA (normally not an IPA) guy side by side with the same type unaged. It was truly different in a good way. We had his favorite dessert NY style cheesecake, I also made Ouefs a la Neige to keep the Crench theme. I find them tough to make, and I think 2 or 3 other desserts and cheeses (I come equipped with a stomach just for dessert even if neither stomach is currently very functional). I think we did a French orange flower flavored bread I made by hand, fouace and I forget the. Same but a dish of fruit eat devvie moistened bread with prosciutto gruyere and and an egg on top, baked. Plus omg so many beers and wine and cocktails. I think I also made Tonka Bean creme brulee.
|
|
|
Post by bluedemon25 on Jul 3, 2021 0:54:04 GMT
A different buddy, we had a going away party/birthday party of an actual tea party sort of tons of different avoeite Chinese teas sampled and cocktails, especially featuring Galliano.
|
|
|
Post by bluedemon25 on Jul 3, 2021 1:52:25 GMT
Jeez, I swear my thumbs are not that fat my phone is just a total dumb fuck with thinking I pressed one key vs another for spelling.
|
|
|
Post by Mare on Jul 3, 2021 1:58:34 GMT
A different buddy, we had a fling away party/birthday party of an actual tea party sort of tons of different avoeite Chinese teas sampled and cocktails, especially featuring Galliano. Yay, Tea Parties! I used to make little cream chez sandwiches, some with green olive slices, others with tiny bits of chopped cucumber and cream chez. My mom made little sandwiches for her musicians workshop, so I figured I would do the same for my kids and I. We used the Fisher Price Tea Set my daughter got for a gift, because that made it all the more fun. You certainly are a practiced entertainer of guests, Bluey! I used to have piles of family and friends over for kid birthdays and Mother's Day Brunch. I didn't have china then, though. It was strictly paper plates on those icky woven straw plate holders. I checked out all the links you posted and read the info. I never really thought about how long ices and frozen molded treats had been around so long. I also had no idea that part of the deal was making the frozen cream and sugar into vegetable shapes and bomb-like molds was a thing. It would have made sense to me if people made fruit shapes and flavored their ices with the flavors of the shapes. I thought the Bombe shape was not attractive until I realized that once each part was frozen and frosted, a wedge of it would look pretty cool. Thank you for sharing that! I doubt I'm brave enough to be as adventurous as to try some of the recipes, but this may inspire me to finally get the ice cream/sorbet maker my friend gave me for my birthday maybe five years ago out of its box.
|
|
|
Post by Mare on Jul 3, 2021 1:59:46 GMT
Jeez, I swear my thumbs are not that fat my phone is just a total dumb fuck with thinking I pressed one key vs another for spelling. I have that problem, too. Maybe we have neuropathy in the tips of our fingers and can't tell we are pressing hard enough to cover two letters at once.
|
|
|
Post by Mare on Jul 3, 2021 2:04:09 GMT
P.S. No big fires on our food...apparently fire season, which used to start when it got windy in the Fall, starts in the late Spring, now. With the dry conditions, it is far too dangerous to light anything, even a fart. You know what, bluedemon25 you would probably have some nice food/culinary enthusiast conversations with our friend spidermage . I wish he was here with us.
|
|
|
Post by bluedemon25 on Jul 3, 2021 2:40:47 GMT
A different buddy, we had a fling away party/birthday party of an actual tea party sort of tons of different avoeite Chinese teas sampled and cocktails, especially featuring Galliano. Yay, Tea Parties! I used to make little cream chez sandwiches, some with green olive slices, others with tiny bits of chopped cucumber and cream chez. My mom made little sandwiches for her musicians workshop, so I figured I would do the same for my kids and I. We used the Fisher Price Tea Set my daughter got for a gift, because that made it all the more fun. You certainly are a practiced entertainer of guests, Bluey! I used to have piles of family and friends over for kid birthdays and Mother's Day Brunch. I didn't have china then, though. It was strictly paper plates on those icky woven straw plate holders. I checked out all the links you posted and read the info. I never really thought about how long ices and frozen molded treats had been around so long. I also had no idea that part of the deal was making the frozen cream and sugar into vegetable shapes and bomb-like molds was a thing. It would have made sense to me if people made fruit shapes and flavored their ices with the flavors of the shapes. I thought the Bombe shape was not attractive until I realized that once each part was frozen and frosted, a wedge of it would look pretty cool. Thank you for sharing that! I doubt I'm brave enough to be as adventurous as to try some of the recipes, but this may inspire me to finally get the ice cream/sorbet maker my friend gave me for my birthday maybe five years ago out of its box. Oh yes totally more an aspiration than anything I put into practice though wistfully thinking some day I shall. I forget her name but it was a woman who wrote the all important iced books, I believe technically there were two she wrote. Impressive all the more considering the very significant and ridiculous sexism of the time period, that she became a famous published culinary author. There were a few others some contemporary some plus/minus a good bit of years. I find the historical foods imagi9and interesting flavors to be something Is love to try but have only made a few and none of the iced yet. I'm afraid my dinner parties were on pretty basic servingware as my income precluded affording anything fancy, but with food company and food (and plenty of drinks didn't hurt) it was fun. I just did for the first time as an appetizer for myself the cucumber stuffed with cream cheese and dill thing. It was yum. Another simple drink I used to like that friends clearly did too was a modified Hemmingway daiquiri. Instead of a scant amount of grapefruit juice we loaded it up with at least an ounce of two, then the rum and the special ingredient is a modest splash (because it's very potent in flavor) of maraschino liquor. Unlike the neon cherries it tastes like a musky perfumed cherry not like the neon cherry or its liquid at all. Oh and of course plenty of sugar syrup ro counter the grapefruit bitterness. Some lime juice too like a typical daiquiri. It can substitute tequilla for grapefruit too. Without the maraschino it's essentially a paloma bur I like the run one more. My coworkers on my first post grad school job were much more willing to socialize and so we had lovely get togethers. I did bbq something with that Hemingway daiquiri and a raspberry-rose (the flower not wine) flavored mousse for dessert. It was a fun time. Later job, nearly everyone was antisocial and had no interest ro get together. Shame
|
|
|
Post by bluedemon25 on Jul 3, 2021 2:44:15 GMT
P.S. No big fires on our food...apparently fire season, which used to start when it got windy in the Fall, starts in the late Spring, now. With the dry conditions, it is far too dangerous to light anything, even a fart. You know what, bluedemon25 you would probably have some nice food/culinary enthusiast conversations with our friend spidermage . I wish he was here with us. That sounds fun. I never saw him or many of the former posters. Did they truly all run to the evil fb or just stop all the xtc sites all together. I was curious. Yes, I heard fire season is widening each year recently. Frustrating. No warnings here in New England yet but we have had them and I do obey ( Inlove the forest and would be horrified I'd I caused a fire harming someone or some animal)
|
|
|
Post by Mare on Jul 3, 2021 2:48:25 GMT
Her name was Emy? Eme? I wasn't sure if that was a he or a she, what with the writing of anything not being a ladylike thing to do a couple three hundred years ago.
More power to the ones who did and used pseudonyms!
|
|
|
Post by Mare on Jul 3, 2021 2:51:27 GMT
That sounds fun. I never saw him or many of the former posters. Did they truly all run to the evil fb or just stop all the xtc sites all together. I was curious. Yes, I heard fire season is widening each year recently. Frustrating. No warnings here in New England yet but we have had them and I do obey ( Inlove the forest and would be horrified I'd I caused a fire harming someone or some animal) Well, when I typed his name, the link to his notifications came up, so perhaps he will check in...yes, lots of people migrated to FB, as other family and friends were there. I met some new lovely XTC fans there and I miss them as well.
|
|
|
Post by bluedemon25 on Jul 3, 2021 3:44:28 GMT
Her name was Emy? Eme? I wasn't sure if that was a he or a she, what with the writing of anything not being a ladylike thing to do a couple three hundred years ago. More power to the ones who did and used pseudonyms! Agnes B. Marshall en.m.wikipedia.org/wiki/Agnes_Marshall
|
|