Oh! No, I didn't know that! Bad Merry Andrew! Bad!
i was so hoping he'd be able to meet you and the maxiparents.
those woulda been some beeeeeeeeeautiful pix.
Okay, Canucks, here's some black and white pictures of the food Chef Paul (cav) prepared for our special dinner at his place. c.i.
http://groups.msn.com/littlekb/transcanadatraintour.msnw?Page=2
Thanks c.i.! They look pretty good for black and whites. Dessert was peaches, but who's counting
Very cool...I appreciate it.
Sorry, cav, We also had great apple deserts on the train, and got them confused with yours.
Mmmm....apples....I love the French apple tarts with the thin puff pastry crust....I was on the dessert team in my last year of chefs school for our gala dinner, and we made those, with apple and wild blueberries, green apple sorbet and a garnish of spun sugar. Dee-licious.
I'm just gonna git fatter 'n' fatter . . .
I have spent kitchen time trying to reproduce an apple tart I had in the Chianti area of Italy, probably very similar to french apple tarts. I barely remember the original now, but have liked every tart I have made trying to reproduce that first one...
Hmm...was it sort of a free-form thing, with a custard or mascarpone cream either underneath or on the side?
Hot damn, if I don't get to see pictures from y'all soon(in color), then I won't post on this here thread again...
weak threat, huh?
bigdice, It's all my fault; I screwed up royal by not knowing I had black and white film. ;( c.i.
N.p. c.i.!Y'all back at home? safe and sound, I hope!
I shall give 'color commentary' at Eva's Venetian dinner party, hee hee.
With real photos to share on A2K, please!
I am currently sharing the black and whites of the food, with colour descriptions....suits me fine, the composition looks great!
[size=7]damndamndamn, all this happening in RUSH hometown, and I can't be there, or wasn't!damndamndamndamndamn[/size]
so how does one read the tiny print?
on the tart in Chianti, it was very simple, a pasta frolla, a thin layer of custard (I think - it has been so long), relatively thin slices of very good apples, hot out of ...maybe? the pizza oven? who knows what oven. It was very hot, simple, good. (The place was Montigliari vineyard, big room, big fireplace, very rustic, to die for...).
I would almost say no custard, except something kept those thin apple slices from sailing off.
I highlight and make it whiteonblue! and it reads... damndamndamn, all this happening in RUSH hometown, and I can't be there, or wasn't!damndamndamndamndamn
