[Jennifer Reeser]

Well, olives seem to be a motif here, so I thought I'd post the link to Alicia's, poem, "Olives," from The New Criterion.

[Roy Hamilton]

Thanks for that, Jenn. I do believe it's as tasty as the salmon.

[Michael Cantor]

Roy - you have competition! This look-alike dish is from this Sunday's New York Times. Roast duck breast - actually, two duck breasts, stacked and tied together, not unlike your salmon dish (but no cream cheese!)



Damm! I can't get a link to the enlarged shot to work, but here's a link to the entire article:
http://www.nytimes.com/imagepages/20...d.1.ready.html


[This message has been edited by Michael Cantor (edited September 08, 2008).]

[Roy Hamilton]

That's just the image, Michael. Ah to have photographers like that.

p.s. my pictures are edible!

[This message has been edited by Roy Hamilton (edited September 08, 2008).]

[Roy Hamilton]

[Michael Cantor]

Try this: http://www.nytimes.com/2008/09/07/magazine/07food-t-1.html?_r=1&scp=1&sq=David%20Tanis&st=cse&oref=slo gin

[Roy Hamilton]

I love duck and figs are an intriguing option. I want to go to China and have Peking Duck, where they serve 30,000 per day, and each one is numbered for crispy control.

[FOsen]

Lest it pass unnoticed, John Beaton is now on record that he's over in Scotland, poaching salmon . . . .

[Michael Cantor]

As long as he keeps his hands off the Queen's deer...

[Robert J. Clawson]

In Ireland, when I complained that the salmon was broiled, not poached (as it said on the menu), the waiter told me, "It was poached last night."

Shameless O'Clawson