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11-06-2003, 05:52 PM
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Member
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Join Date: Feb 2001
Location: Queensland, (was Sydney) Australia
Posts: 15,574
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Radicchio di Treviso
Slim wine-red plant your bitter taste
is precious in the hands of cooks
who see beyond your raffish looks
and use your waspish tongues with zest.
Grilled in a smoked risotto, odd
yet heavenly, brandy and cheese
with onion, butter, rice, all these
with broth to make celestial food.
Lurking with paler leaves to bite
the childish palate, soon consoled
by light balsamic dressing oiled
with extra virgin thus bedight.
Plant, you deprave our infant mouth
by showing gastronomic truth.
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11-06-2003, 07:51 PM
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Member
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Join Date: Oct 2001
Location: Plum Island, MA; Santa Fe, NM
Posts: 11,168
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Janet -
Sounds great. I'm in the process of racing the first frost to our home garden raddichio which, strangely, is coming in now - your recipes and Raddichian verse are an inspiration (flecks of prosciutto help also). Here's a veggie one for you:
<u>Transforming the Ordinary</u>
Just take some brussels sprouts
and rub their little snouts
with kosher salt and olive oil.
Then roast at four-five-oh
for half an hour or so
(Balsamic is a perfect foil).
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11-06-2003, 08:03 PM
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Member
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Join Date: Nov 2003
Location: Cherryfield, Maine, USA
Posts: 660
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mmmm...love the sound of that recipe, Michael.
Good job!
~~~~~~~~~~~~~~
passion fruit
seed slides down my throat
satisfied
[This message has been edited by Kathy Gay (edited November 06, 2003).]
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11-06-2003, 08:30 PM
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Member
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Join Date: Feb 2001
Location: Queensland, (was Sydney) Australia
Posts: 15,574
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Michael
Isn't the Brussels sprout a hidden treasure? That sounds GOOD!
My risotto recipe is from an Italian book of the best Italian restaurant recipes. The restaurant is in Treviso--naturally. I think they would frown on prosciutto in that version but it's worth considering. I'll send it to you if you like. PM.
Janet
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11-06-2003, 08:37 PM
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New Member
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Join Date: Nov 2003
Location: Canton, Michigan 48187
Posts: 36
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Since Kathy's fruit is passion, perhaps some pears would complement this pallette.
Brandied Pears
In a pretty silver dish she lies
in a her tepid lake of sweet glace'
curved to perfection like a womans body
with full hips soaked in ginger and honey
Her feminine nectar lures my senses
and my erotic appetites longing
Her modesty surrendered, her body
is halved to expose her warm center
which melts on my tongue with decadent sensuality.
Not perfect yet, but it's edible.
Lisajoy
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11-06-2003, 08:45 PM
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Member
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Join Date: Feb 2001
Location: Queensland, (was Sydney) Australia
Posts: 15,574
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Lisajoy
I don't need to worry about you. You're better
Lovely dish and seductive poem.
Janet
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11-06-2003, 08:55 PM
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Member
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Join Date: Oct 2001
Location: Plum Island, MA; Santa Fe, NM
Posts: 11,168
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<u>For Tom</u>
Upset with your diet?
Then please just be quiet.
Although your poem's fleeting,
it bothered my eating.
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11-06-2003, 11:55 PM
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Member
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Join Date: Jan 2003
Location: Yorkshire , England
Posts: 319
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Baked beans are nice.
My fav'rite sin,
no question.
I pay the price
with dreadful win-
-digestion.
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11-07-2003, 12:35 AM
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Member
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Join Date: Aug 2001
Location: New York, NY USA
Posts: 3,699
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Retort to Michael
There's not much for dinner
when you strive to be thinner.
So if I was your host
you'd be served melba toast.
[This message has been edited by nyctom (edited November 07, 2003).]
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11-07-2003, 05:04 AM
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Member
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Join Date: Oct 2001
Location: Plum Island, MA; Santa Fe, NM
Posts: 11,168
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Tom -
I often dine on melba toast,
inside a tender boned, stuffed roast.
It complements a good satay,
provides a platform for paté.
Melba toast's
the most!
[This message has been edited by Michael Cantor (edited November 07, 2003).]
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