Friday, May 22, 2009
more menu organization: a chicken breakthrough
Susie: like the fiddle heads! As for the fried chicken how about Pollo al Mattone, sliced, with sauteed greens (garlic, fresh lemon zest), and a little rice salad at the bottom? Or Morroccan chicken with preserved lemons over couscous?
menu continued
cone cuisine: don't forget marinated fiddle heads on the steak, we want this to be a little handful of la grande cuisine...
Susie's contribution to the menue
Sounds like a weekend of cone shaped meals is in store for us as we do the research. Belgian waffle with ham and egg, breakfast potatos at the bottom to soak up the drippy stuff. We need to work on a veggie version of that. Lunch is on you. Dinner let's go with a chewy thin, slightly garlicky foccaccia, steak and onions rings, with some Golden Finn mashies at the bottom.
The cone offers so many international variations/possibilities -- foccaccia, pita, tortilla (or maybe sope?), nan roti, njeera, gaufrette, crepe . . .
The cone offers so many international variations/possibilities -- foccaccia, pita, tortilla (or maybe sope?), nan roti, njeera, gaufrette, crepe . . .
First Menu - breakfast
my newest breakfast invention: the muffin cone. Shaped like, er, a cone, fits in the right hand while you drive with the left. In an assortment of tantalizing flavors. Yes, you can drizzle chocolate sauce over it, too. Served by anatomically perfect robots at the drive-through window. Mini muffin cone slider six pack also available for a limited time
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