Comments on: Mad menus http://blogjam.name/?p=8158 Thu, 23 May 2013 23:44:37 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Sole http://blogjam.name/?p=8158&cpage=1#comment-3332 Sole Thu, 26 Apr 2012 08:42:11 +0000 http://blogjam.name/?p=8158#comment-3332 That steak with ‘dads’ sounds delicious!! It made me laugh!!

]]> By: Graham http://blogjam.name/?p=8158&cpage=1#comment-3216 Graham Mon, 16 Apr 2012 21:50:53 +0000 http://blogjam.name/?p=8158#comment-3216 It took me years to find out why “dragon sauce” was on a French menu, since the French for dragon is … ‘dragon’, and the French for “tarragon” – which is what it was – is ‘estragon’. Then I saw a Dutch menu, and the penny dropped: the English trranslation had been done by a Dutch speaker (the Dutch for “tarragon” is ‘dragon’).

]]> By: John Maidment http://blogjam.name/?p=8158&cpage=1#comment-3212 John Maidment Mon, 16 Apr 2012 17:38:10 +0000 http://blogjam.name/?p=8158#comment-3212 Graham,

Aha!

>>So this is steamed sea bass.
Either that or the French are cannibals.

My friend JDL informs me that there is a cut of meat called “culotte de porc”, so that is most likely the origin of knicker of pork.

]]> By: Graham http://blogjam.name/?p=8158&cpage=1#comment-3208 Graham Mon, 16 Apr 2012 16:07:04 +0000 http://blogjam.name/?p=8158#comment-3208 An old salt is an old sea dog, or, in French, a ‘loup de mer’. “Loup de mer” is also sea bass. So this is steamed sea bass.

This one sounds disgusting, but is delicious:
“Very best meat of chest of duck, cooked for hours in its own grease”

]]> By: John Maidment http://blogjam.name/?p=8158&cpage=1#comment-3203 John Maidment Sun, 15 Apr 2012 22:15:15 +0000 http://blogjam.name/?p=8158#comment-3203 Beats me, Graham.

]]> By: Graham http://blogjam.name/?p=8158&cpage=1#comment-3200 Graham Sun, 15 Apr 2012 16:41:17 +0000 http://blogjam.name/?p=8158#comment-3200 How about “Old salt cooked the natural way, a very ancient recipe”.
Any guesses?

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