This brought back so many memories! I've never been a follower of food fashion at home, so I still serve Melba toast with my homemade paté charcutier, having fallen in love with it in a hotel in Mombasa in the 1950s (we used to go there for lunch); I ate my first fresh peach, bought from a market stall and warm from the sun, at the age of 12, sitting on the banks of a small Venetian canal; being recommended a Schwarzwäldertorte (a different breed entirely from the bastardised version called a Black Forest gateau!) in Oy-Mittelberg by a DB porter: 'It's the best Schwarzwälder in Germany, I know, my auntie makes it.' How could I resist? And I seem to have eaten my way through most of the items on your list!
I'm rubbish at slicing bread, so if I treat myself to a fancy loaf I get the bakery to slice it for me then bang it all in the freezer as one woman can't (well I *can* but definitely shouldn't...) eat a whole loaf before it goes stale. Sadly Melba grade isn't an option at bakeries -- we should start a campaign to bring deli meat slicers to bakeries! I tried slicing bread with my mandolin once and it didn't go well. No injuries, just a pile of scraps good for nothing but pangrattato. Which wasn't that big of a hardship...
And, of course, Caesar salad (named not for a Roman emperor but for Caesar Cardini, the chef who invented it at his restaurant in Tijuana) and celery Victor (named for Victor Hirtzler, chef of the St. Francis Hotel in San Francisco). Hirtzler is credited by some with crab Louie, although the origin of the name (and recipe) is a matter of conjecture.
This brought back so many memories! I've never been a follower of food fashion at home, so I still serve Melba toast with my homemade paté charcutier, having fallen in love with it in a hotel in Mombasa in the 1950s (we used to go there for lunch); I ate my first fresh peach, bought from a market stall and warm from the sun, at the age of 12, sitting on the banks of a small Venetian canal; being recommended a Schwarzwäldertorte (a different breed entirely from the bastardised version called a Black Forest gateau!) in Oy-Mittelberg by a DB porter: 'It's the best Schwarzwälder in Germany, I know, my auntie makes it.' How could I resist? And I seem to have eaten my way through most of the items on your list!
I'm rubbish at slicing bread, so if I treat myself to a fancy loaf I get the bakery to slice it for me then bang it all in the freezer as one woman can't (well I *can* but definitely shouldn't...) eat a whole loaf before it goes stale. Sadly Melba grade isn't an option at bakeries -- we should start a campaign to bring deli meat slicers to bakeries! I tried slicing bread with my mandolin once and it didn't go well. No injuries, just a pile of scraps good for nothing but pangrattato. Which wasn't that big of a hardship...
And, of course, Caesar salad (named not for a Roman emperor but for Caesar Cardini, the chef who invented it at his restaurant in Tijuana) and celery Victor (named for Victor Hirtzler, chef of the St. Francis Hotel in San Francisco). Hirtzler is credited by some with crab Louie, although the origin of the name (and recipe) is a matter of conjecture.