Quote:
Originally Posted by graciegirl
Mr. Chatbrat, I recognize that you are a gourmet and assuredly know which side of the hill, month year, that your grape, hops, wheat were grown on and in all ways enjoy paying the top amount for the best food and spirits. However,
You continue to be disappointed here in The Villages, and I feel it will continue. I am going to offer a suggestion; Try cooking at home. If you need a little or a lot of advice, buy this cookbook, written by expert cooks from Cincinnati, Ohio. The Joy of Cooking is considered the go to book for many gourmet cooks. Remember that the simplest foods with the fewest ingredients are often the best. Crème Brulee is very simple to make and quite yummy, as is steak tar tar, and a simple pasta recipe with good olive oil and fresh herbs and garlic and a good cheese.
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If Chatbrat enjoys dining out and will pay the price for an excellent meal -- good for him! He casually mentions simply having a "nice meal" and nothing about being a gourmand or a specialist in any type of booze.
All one has to do is read the tons of threads about restaurants and it's easy to see how many residents are disappointed in the quality of restaurants and/or their food. One problem is many restaurants are not consistent in the food they turn out. Mentioning he cook at home is
not a suggestion or an alternative to "dining out!" He did mention that he had an
excellent meal at Arnold Palmer, so to say he will always be disappointed is erroneous.
The cookbook, "Joy of Cooking" was written and compiled by Irma Rombauer, from St. Louis, Missouri not "expert cooks from Cincinnati, Ohio." It is an excellent, excellent cookbook but has never been considered a "gourmet" cookbook. My book is an old sixth edition.
Creme brulee is not a simple recipe; actually, it is a pain in the neck to make, if done correctly. That, as well as steak tartare and pasta with olive oil, herbs, garlic and cheese while good, would never be considered gourmet.
Chatbrat is not the only person to give Hemingway's a thumbs down. I look forward to his comments about other restaurants.