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10 April 2006

This could be the end of me. →[More:]So I tried making sauce bernaise over the weekend. I've been taking a cooking course, and they showed us how, and I've always been a big fan when I've had it in restraunts.

It turned out really well. Really, really well. And it's basically egg yolks and butter. This could kill me, if I can make this at home any time I want. I might as well just inject it right in to my arteries.
post by: Capn at: 10:08 | 33 comments
Hah. I had Bernaise for the first time (hell, I had french food for the first time) this weekend with Pips and Hugh Janus at some bistro on the Lower East Side. We had several libations with the Wino beforehand, then some greenery and more booze at Manitoba's afterward.

French food is really good.
posted by jonmc 10 April | 10:17
HAHAHAHAHAHHAHAHAHAHAHAH! You wrote it now you can't take it back.


posted by Divine_Wino 10 April | 10:20
Je ne rêverais pas de lui, Wino, mon ami.
posted by jonmc 10 April | 10:22
Sweet Tante Emmabelle, Macanudo's gone Gaul.
posted by Divine_Wino 10 April | 10:24
*farts in Wino's general direction*
posted by jonmc 10 April | 10:25
Hee heeeeeeeee! Super-chouette!

Paf! Hyper-chouette!
posted by Hugh Janus 10 April | 10:27
(don't worry hoss, as these two comments indicate, I'm still incorrigibly Irish, despite my nascent fondness for the froggy grub)
posted by jonmc 10 April | 10:28
Anyway
Capn, sauce bernaise is god's own nectar. Once you stop shuddering from reading that sentance enjoy it in good health. It's good on pancakes.

EEEEEEEPER-COOUEL, MEK!
posted by Divine_Wino 10 April | 10:29
It's good on pancakes.
It's like you're trying to do me in.

(I went down to St. Lawerence Market and got a really nice filet mingon, some scallops and some asparagus, and had it on that. Heavenly).

posted by Capn 10 April | 10:32
Dude, my gustatory adventures will continue, my liege. After returning from my Guinness-laden vision quest last night, I supped on leftover codfish with garlic dip, and carp roe spread from some Greek joint on Ditmars by the park. Yummy, but not easy on the tubes. They may need to repaint the office before the day is over.
posted by jonmc 10 April | 10:32
Capn, I may have to amend my offer to cook for you. How 'bout you cook and I'll do the prep and clean up? Please?
posted by Frisbee Girl 10 April | 10:42
Oh man, that would be awsome. I could be like a TV chef: "now, this simple meal only takes 5 minutes to prepare (assuming you already have everything peeled, cleaned, chopped and in little bowls right in front of you, and have someone to clean up)".
posted by Capn 10 April | 10:47
Did somebody say pancakes? Yummy.
posted by keijo 10 April | 10:48
Which bistro, jonmc?
posted by gaspode 10 April | 11:01
I wanna say Tabac? But that's the bar, right? We were a mite fogged.
posted by jonmc 10 April | 11:02
Epicerie / Cafe Charbon on Orchard / Stanton.
posted by Hugh Janus 10 April | 11:04
Exactly, Capn! I actually prefer prepping to actual cooking, but I think it comes from years of sitting around prepping with my chef friends and endlessly shooting the poo. Good times.
posted by Frisbee Girl 10 April | 11:06
Yay! and you liked it, jon? I've been there a couple times. The duck is good.
posted by gaspode 10 April | 11:08
Those French. They eat some horribly disgusting things (snails anyone) but dress them in amazing sauces.

So good.
posted by Lola_G 10 April | 11:09
Indeed I did, pode. We had carpaccio de bouef, steak with bernaise and some kind of flaky potato contraption, champagne, chocolate soufflee and creme brulee.
posted by jonmc 10 April | 11:09
*goes off to eat cheese sandwich for lunch, sadly contemplating jon's weekend dinner*
posted by gaspode 10 April | 11:12
if it makes you feel any better, I'm eating a bag of Animal Crackers at the moment.
posted by jonmc 10 April | 11:13
Monkey Pants!
posted by Capn 10 April | 11:15
I'd like to order a bottle of champagne up to my desk right now. Fer sure.

And maybe get some carpaccio or salmon and caviar or maybe some kinda fresh tomatoey compote and a loaf of bread.

Or maybe gazpacho. I bet the right champagne would pair admirably with the right gazpacho.

Then maybe I could go back in time to yesterday, go catch the prettiest trout I can, then come forward in time again and have it baked en papillote with dill.

Maybe then a warm salad with assorted greens in which perhaps some white bean concoction would give way to something citrusy and snappy that would finish the bottle nicely.

Then I'd have them bring up a small coffee with a thimble of calvados.

Then I'd clean my desk and leave here forever.

What a perfect Mondaydream.
posted by Hugh Janus 10 April | 11:32
It would be great to sort of neatly pile up the bones of the trout on a napkin on your desk, toss back the thimble of calva and then hand it to your boss and say "Thanks it was great", then walk out the door as you swirl your evening cape onto your shoulders.
posted by Divine_Wino 10 April | 11:36
I actually own a tuxedo (my late grandfather's). I've often thought of coming to work tardy on say a Thursday morning wearing it, collar open and bowtie untied, with tousled hair and a slightly wild eye, and making my apologies for showing up late, but things went better than expected last night, thanks.
posted by Hugh Janus 10 April | 11:48
It would be great to sort of neatly pile up the bones of the trout on a napkin on your desk, toss back the thimble of calva and then hand it to your boss and say "Thanks it was great", then walk out the door as you swirl your evening cape onto your shoulders.

Maybe tap him on the head with your white cane as you walk past.
posted by gaspode 10 April | 11:50
Temptation might turn a tap into a murder rap.
posted by Hugh Janus 10 April | 11:52
(Only because it rhymes).
posted by Hugh Janus 10 April | 11:53
...things went better than expected last night, thanks.

posted by Divine_Wino 10 April | 12:24
Exactly.
posted by Hugh Janus 10 April | 12:32
I had a small but non-zero chance of having a limo and driver at my disposal for half a day, and planned to do pretty much exactly what Hugh describes, get dropped off at work in a dishelved tux, champagne glass in one hand, coffee in the other, confetti in my hair.


It didn't happen.
posted by Capn 10 April | 12:37
I volunteer to give Hugh a few lipsticky kisses on the collar, just to complete the ruse.

And the big dieter trick with sauces is that you don't pour it over your food. You dip your food into it as needed or, even better, dip your fork into the sauce before picking up your food. (That is such a goddamn girly thing to know. I'm a bit ashamed.)
posted by jrossi4r 10 April | 14:07
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