Quote:
Originally Posted by RustyBattleship
Matter of personal preference here. My wife can cook in several languages (as she speaks three already but refuses to swear in German as I do). She is an excellent cook and is NOT stupid enough like some French "Chefs" to lay 24 karat gold leaf as a dessert topping. An absolute waste and the people who pay and eat it are even more stupid.
Hey Honey! Take a break tonight. I'll fire up the Barbie and throw a couple of Porterhouses on it. Or do prefer ribs? You can serve your Chicken Paprikash tomorrow and this weekend you can do your Mexican and Chinese recipes. Italian is fine on Monday.
And when are you going to make Moh-Dah-Tay (Bird's milk) again? Our house eaves are full of Wrens and I have a special pair of tweezers to milk their - oh, never mind - bad joke. (Moh-Dah-Tay is actually a special dessert of egg whites - from chickens - not European Starlings).
Come to think of it, I'm not too fond of most Greek food either after spending a few weeks in Athens.
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I've rarely seen gold leaf in french cooking. The most common gold leaf in food that I have seen is the gold leaf thrown in some German liquors such as Jagermeister. None the less you sound like a lucky man to have a wife who can cook and talk to you sweetly in three tongues.