Difference between revisions of "Chapter 37: 371-381"
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Flambé (also spelled flambe; pronounced /flɒmˈbeɪ/) is a cooking procedure in which alcohol (ethanol) is added to a hot pan to create a burst of flames. The word means flamed in French (thus, in French, flambé is a past participle; the verb is flamber). It is typically done to create an impressive visual presentation at a dramatic point in the preparation of a meal. The flames result from the partial combustion of the flammable alcohol, which is quickly consumed, subsequently extinguishing the flames (some alcohol content remains). From [http://en.wikipedia.org/wiki/Flamb%C3%A9 WIKI] | Flambé (also spelled flambe; pronounced /flɒmˈbeɪ/) is a cooking procedure in which alcohol (ethanol) is added to a hot pan to create a burst of flames. The word means flamed in French (thus, in French, flambé is a past participle; the verb is flamber). It is typically done to create an impressive visual presentation at a dramatic point in the preparation of a meal. The flames result from the partial combustion of the flammable alcohol, which is quickly consumed, subsequently extinguishing the flames (some alcohol content remains). From [http://en.wikipedia.org/wiki/Flamb%C3%A9 WIKI] | ||
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| + | '''''Canard avec Aubergines en Casserole'''''<br> | ||
| + | Duck and Eggplant Casserole | ||
==Annotation Index== | ==Annotation Index== | ||
{{MD PbP}} | {{MD PbP}} | ||
Revision as of 16:48, 8 October 2009
Page 371
Amphibia
"plural of amphibian" – Wiktionary
Blanquette de Veau
Blanquette de veau is a French veal dish. The term 'blanquette' comes from the French word for "white" (blanc), being a ragout (stew) with a white sauce... In a typical recipe, pieces of veal meat (shoulder, breast) and aromatic vegetables (onion, celery, carrot etc) are simmered at length in water or stock. The vegetables may then be discarded and the cooking liquid is thickened and enriched with flour, butter, cream and egg yolks. Mushrooms, rice, pasta and potatoes are common accompaniments to this dish, which is served hot. From WIKI
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un Accés de Cuisinier
"an attack from the chef" -– HyperArts entry: French
or morely "the Approach of the Chef"? In other words, someone that shouldnt be in the kitchen, one would "deploy" this to get them out quickly (ie. stopped in their tracks)? Or on the otherhand, they may be sneaky with whomever it is to avoid the Chef, to keep them there.
Jacques de Vaucanson
Jacques de Vaucanson (February 24, 1709 – November 21, 1782) was a French inventor and artist with a mechanical background who is credited with creating the world's first true robots, as well as for creating the first completely automated loom. From WIKI
"He actually did make a mechanical Duck that could eat and excrete. Perhaps his most significant automata were his automatic looms, because years later, Jacquard would invent the punched card so as to program Vaucanson's looms" -- HyperArts entry: Vaucanson, Jacques de (1709-82)
See also, Bruce Mazlish’s the man-machine and artificial intelligence and Pynchon’s Is it O.K. to be a Luddite?.
the mechanickal DuckThe Canard Digérateur, or Digesting Duck, was an automaton in the form of a duck, created by Jacques de Vaucanson in 1739. The mechanical duck appeared to have the ability to eat kernels of grain, and to metabolize and defecate them. While the duck did not actually have the ability to do this - the food was collected in one inner container, and the pre-stored feces was 'produced' from a second, so that no actual digestion took place - Vaucanson hoped that a truly digesting automaton could one day be designed. Voltaire wrote that "without [...] the duck of Vaucanson, you have nothing to remind you of the glory of France." ("Sans...le canard de Vaucanson vous n'auriez rien qui fit ressouvenir de la gloire de la France.") From WIKI
"an actual historickal figure; ‘account of the mechanism of an automaton, or image playing on the German-flute: as it was presented in a memoire, to the gentlemen of the Royal academy of sciences at Paris, by Vaucanson, inventor and maker of the said machine. Together with a description of an artificial duck, eating, drinking, macerating the food, and voiding excrements, pluming her wings, picking her feathers, and performing several operations in imitation of a living duck’ (Translated out of the French original, by J.T. Desaguliers. London, Printed by T. Parker, and sold by S. Varillon, 1742)" -- HyperArts entry: Duck, Vaucanson's mechanickal
See also Elaboration & Illustration, Great Chain of Being.
Prometheus
In Greek mythology, Prometheus (Ancient Greek: Προμηθεύς, "forethought") is a Titan, the son of Iapetus and Themis, and brother to Atlas, Epimetheus and Menoetius. He was a champion of human-kind known for his wily intelligence, who stole fire from Zeus and gave it to mortals. Zeus then punished him for his crime by having him bound to a rock while a great eagle ate his liver every day only to have it grow back to be eaten again the next day. His myth has been treated by a number of ancient sources, in which Prometheus is credited with – or blamed for – playing a pivotal role in the early history of humankind. From WIKI
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Man in the Iron Mask
The Man in the Iron Mask was a prisoner held in a number of prisons, including the Bastille and the Chateau d'If, during the reign of Louis XIV of France. The identity of this man has been thoroughly discussed, mainly because no one ever saw his face as it was hidden by a mask of black velvet cloth, which later re-tellings of the story have said to have been an iron mask -- From Wikipedia
Atelier
An atelier is an artist's studio or workroom. From WIKI
Madame la Marquise de Pompadour
Jeanne-Antoinette Poisson, Marquise de Pompadour, also known as Madame de Pompadour (29 December 1721 – 15 April 1764), was a member of the French court, and was the official maîtresse-en-titre of Louis XV from 1745 to 1750. See WIKI
faisons le Dejeuner
Do lunch
the Gallic miniature
Squire Haligast
Hubris
Hubris (/hjuːbrɪs/) (ancient Greek ὕβρις) is a term used in modern English to indicate overweening pride, haughtiness, or arrogance, often resulting in fatal retribution or Nemesis. In ancient Greece, hubris referred to actions which, intentionally or not, shamed and humiliated the victim, and frequently the perpetrator as well. The word was also used to describe actions of those who challenged the gods or their laws, especially in Greek tragedy, resulting in the protagonist's downfall. From WIKI
the Academy of Sciences
The French Academy of Sciences is a learned society, founded in 1666 by Louis XIV at the suggestion of Jean-Baptiste Colbert, to encourage and protect the spirit of French scientific research. It was at the forefront of scientific developments in Europe in the 17th and 18th centuries. It is one of the earliest academies of sciences. From WIKI
Thousand Toises per Minute
Noun: toise, f. = a former French unit of length, corresponding to about 1.949 metres
Etymology: Old French teise (cognate with Italian tesa), from Latin tesa (brachia) ‘outstretched (arms)’, from tendere ‘stretch’.
Pronunciation: /twaz/
- a toise.
- a height gauge.
Retrieved from "Wiktionary"
This translates to approximately 72.66 miles per hour.
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cher Maitre
Dear Master
Canard au Pamplemousse Flambé
Grapefruit Duck Flambé
Flambé (also spelled flambe; pronounced /flɒmˈbeɪ/) is a cooking procedure in which alcohol (ethanol) is added to a hot pan to create a burst of flames. The word means flamed in French (thus, in French, flambé is a past participle; the verb is flamber). It is typically done to create an impressive visual presentation at a dramatic point in the preparation of a meal. The flames result from the partial combustion of the flammable alcohol, which is quickly consumed, subsequently extinguishing the flames (some alcohol content remains). From WIKI
Canard avec Aubergines en Casserole
Duck and Eggplant Casserole
