Goat cheese fromage chevre with au jus juice ciabatta brod bread mit Käse

[Rabrrrrrr]

in the style of ala Florentine spinach salsa sauce with au duxelles and mushrooms, shallots, onions, and herbs, served large grande with nacho chips and an au poivre peppercorn sauce served with a white vin blanc wine, ala matcom.

[auntAgonist]

1. heh

that's about as silly as "authentic Chinese Cuisine"

:shrug:


sounds delicious though :)

[GOPisEvil]

2. I'd like french fries with tomato catsup.

Is there another kind of catsup besides tomato-based? :shrug:

[auntAgonist]

3. good one! nt

[Rabrrrrrr]

4. Actually, I prefer the deep fried potato french fries with tartar

mayonnaise and relish salsa sauce, thank you.

:-)

And I simply *LOVE* the tomato catsup that some companies are making! Brilliant!

[GOPisEvil]

6. relish salsa sauce!!!

:rofl:

[ET Awful]

19. I like them French fried potaters.

Mmmmhmmmm.

[NoPasaran]

21. Well...

Ketchup history
The word ketchup is derived from the Chinese ke-tsiap, a pickled fish sauce. It made its way to Malaysia where it became kechap and ketjap in Indonesia. Seventeenth century English sailors first discovered the delights of this Chinese condiment and brought it west. Ketchup was first mentioned in print around 1690. The Chinese version is actually more akin to a soy or Worcestershire sauce. It gradually went through various changes, particularly with the addition of tomatoes in the 1700s, and by the nineteenth century, ketchup was also known as tomato soy. Early tomato versions were much thinner and more like a soy or Worcestershire sauce. F. & J. Heinz Company began selling tomato ketchup in 1876. By the end of the nineteenth century, tomato ketchup was the primary type of ketchup, and the decriptor of tomato was gradually dropped. Catsup and catchup are acceptable spellings used interchangably with ketchup, but ketchup is the way you will find it listed in the majority of cookbooks.
http://homecooking.about.com/library/weekly/aa021400a.htm

How did we ever waste time before the Internets?

[eyesroll]

22. Yep. Banana ketchup:

http://www.ketchupworld.com/barbanket1.html

[GOPisEvil]

26. Oh, damn you both for ruining my joke.

x(

[Heidi]

5. Stop. You had me at "goat."

[Rabrrrrrr]

7. I could, I would, yes, with a goat!

[Heidi]

8. But not in a T-shirt, I bet. (nt)

[Rabrrrrrr]

9. How do you fuck a goat inside a t-shirt?

[Heidi]

10. Since you're not a T-shirt guy,

I guess you'll have to ask matcom or DS1. :evilgrin:

[Oeditpus Rex]

11. Or Lobster Thermidor au Crevettes

with a mornay sauce served in a Provencale manner with shallots and aubergines garnished with truffle pate, brandy and with a fried egg on top and Spam.

:9

[Rabrrrrrr]

14. Can I have that with spam instead of the truffle pate?

[Oeditpus Rex]

24. No

And baked beans are off.

[Lavender Brown]

12. That would be great paired with sparkling wine champagne

:o

[GoddessOfGuinness]

13. Don't forget the bratwurst sausage.

[WeRQ4U]

15. I'd like a faberge egg denver omlette ala mode.

On a bed of rootbeer-steamed leeks.

[SOteric]

16. Can I get that

ala mode with a scoop of ice cream?

[Rabrrrrrr]

17. Only off the a la carte menu of individual items priced separately

[radwriter0555]

18. with shrimp scampi, eh?

*cough*

[Gormy Cuss]

20. I'll have an all Italian meal please. I'll start with the calamari squid

appetizer and follow it with a main course entree of breaded cutlet scallopine served with a side of fagiolini string beans in a tomato marinara sauce and a white bean cannellini paste. For dessert, I'll have the wine-flavored zabaglione with the house special biscotti cookies.

[nini]

23. I thought that said GOVT cheese fromage

:rofl:


I didn't have my glasses on :D

[KamaAina]

25. You forgot au gratin

and Poland.