Thread: Chicken Legs En Papillote With Mushrooms

On Mon, 23 Apr 2012 01:36:26 -0700 (PDT), Pandora <[email protected]>
wrote:

> next time I want to do "pasta on the rock" (with sea fruits) in this
> way.

Glad to see you settled on "en papillote"! What are sea "fruits" or
do you mean seafood (shellfish)?

--
Food is an important part of a balanced diet.

On 23 Apr, 18:36, sf <s...@geemail.com> wrote:
> On Mon, 23 Apr 2012 01:36:26 -0700 (PDT), Pandora <pan...@hotmail.it>
> wrote:
>
> > next time I want to do "pasta on the rock" (with sea fruits) in this
> > way.
>
> Glad to see you settled on "en papillote"! *What are sea "fruits" or
> do you mean seafood (shellfish)?
>
> --
> Food is an important part of a balanced diet.

oh sorry! seafood! Yes! Because we call them "frutti di
mare" (Translation in English: "sea fruits")!
I have chosen "en papillote" because the more of you knew this terms
more than others
cheers
Pandora

On 23/04/2012 12:36 PM, sf wrote:
> On Mon, 23 Apr 2012 01:36:26 -0700 (PDT), Pandora<[email protected]>
> wrote:
>
>> next time I want to do "pasta on the rock" (with sea fruits) in this
>> way.
>
> Glad to see you settled on "en papillote"! What are sea "fruits" or
> do you mean seafood (shellfish)?
>

The Italian version of the French fruits de mer?... fruit of the sea.

The first time I was in France we were staying in a hotel near
Montmartre and every day we passed a nice looking seafood restaurant and
we planned to have a blow out dinner there on our last night. Fruits de
Mer was on the menu and the English translation on the menu was seafood
platter. I envisioned a plate with some or all of shrimp, scallops,
calamari, Oysters Rockafeller, Clams casino, a chunk of fish.We ordered
that for two. The waiter came with a big round platter about 1 1/2 -
2 feet across with a layer of crushed ice on the bottom. There was a
ring of oysters around the outside, a ring of clams, a pile of tiny
little shrimp and a pile of periwinkles. As good as it was it was not
at all what I had expected. We had all the shrimps and periwinkles and
managed maybe half the clams and oysters. It is not often that you get
as many oysters as you can possibly eat. I certainly had my fill of them
than night.

My son, 15 at the time, was not impressed with his steak, which was
cooked "bleu"... damned near raw. It would have been perfect for me.

On 24 Apr, 00:26, Dave Smith <adavid.sm...@sympatico.ca> wrote:
> On 23/04/2012 12:36 PM, sf wrote:
>
> > On Mon, 23 Apr 2012 01:36:26 -0700 (PDT), Pandora<pan...@hotmail.it>
> > wrote:
>
> >> next time I want to do "pasta on the rock" (with sea fruits) in this
> >> way.
>
> > Glad to see you settled on "en papillote"! *What are sea "fruits" or
> > do you mean seafood (shellfish)?
>
> The Italian version of the French *fruits de mer?... fruit of the sea.
>
> The first time I was in *France we were staying in a hotel near
> Montmartre and every day we passed a nice looking seafood restaurant and
> we planned to have a blow out dinner there on our last night. *Fruits de
> Mer was on the menu and the English translation on the menu was seafood
> platter. *I envisioned a plate with some or all of shrimp, scallops,
> calamari, Oysters Rockafeller, *Clams casino, a chunk of fish.We ordered
> that for two. *The waiter came with a big round *platter about 1 1/2 *-
> 2 feet across with a layer of crushed ice on the bottom. There was a
> ring of oysters around the outside, a ring of clams, a pile of tiny
> little shrimp and a pile of periwinkles. *As good as it was it was not
> at all what I had expected. We had all the shrimps and periwinkles and
> managed maybe half the clams and oysters. It is not often that you get
> as many oysters as you can possibly eat. I certainly had my fill of them
> than night.
>
> My son, 15 at the time, was not impressed with his steak, which was
> cooked "bleu"... damned near raw. It would have been perfect for me.

Ohhhh! Oysters are very expensive!!! It's a pity you preferred only
shrimps and clams
i Am like your son: I like my steak very brown. I could't go in a
florentine restaurant to order a brown (very roasted) steak. They make
only "on blood" (al sangue, in Italian) and if you order "well cooked"
they answer they can't do it's a real problem!
cheers
Pandora