Comments on: Sauce for the Salmon http://manolofood.com/sauce-for-the-salmon/ Manolo Loves the Food! Sun, 20 May 2012 20:05:14 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Joan http://manolofood.com/sauce-for-the-salmon/comment-page-1/#comment-19 Joan Tue, 04 Apr 2006 20:26:20 +0000 http://manolofood.com/sauce-for-the-salmon/#comment-19 Furlagirl: I'd guess a soft yogurt-type cheese, or possibly drained cottage cheese? Ricotta would be lovely, too. I was only semi-serious, you know. Sadly, my Polish mom never made cheesecake! But she does love mine. I confess I don't understand Mr. Henry's horror of Philly cream cheese. It's not a "cheese <em>spread</em>", it's just a soft cheese. Is it the vegetable gum that they add? I don't get it. We're not talking about CheezWhiz here. Cream cheese is actually, you know, cheese. Furlagirl: I’d guess a soft yogurt-type cheese, or possibly drained cottage cheese? Ricotta would be lovely, too. I was only semi-serious, you know.

Sadly, my Polish mom never made cheesecake! But she does love mine.

I confess I don’t understand Mr. Henry’s horror of Philly cream cheese. It’s not a “cheese spread“, it’s just a soft cheese. Is it the vegetable gum that they add? I don’t get it. We’re not talking about CheezWhiz here. Cream cheese is actually, you know, cheese.

]]> By: Sarah http://manolofood.com/sauce-for-the-salmon/comment-page-1/#comment-17 Sarah Tue, 04 Apr 2006 16:16:54 +0000 http://manolofood.com/sauce-for-the-salmon/#comment-17 I have to just say, I am hungry and craving salmon from merely reading your description. I'm looking forward to reading more of these entries! :D I have to just say, I am hungry and craving salmon from merely reading your description. I’m looking forward to reading more of these entries! :D

]]> By: furlagirl http://manolofood.com/sauce-for-the-salmon/comment-page-1/#comment-13 furlagirl Tue, 04 Apr 2006 06:20:47 +0000 http://manolofood.com/sauce-for-the-salmon/#comment-13 Without which cheesecake cannot be made? What do you think they used in the Polish shtetels from whence all cheesecake originates in Platonic form? Without which cheesecake cannot be made? What do you think they used in the Polish shtetels from whence all cheesecake originates in Platonic form?

]]> By: Joan http://manolofood.com/sauce-for-the-salmon/comment-page-1/#comment-11 Joan Tue, 04 Apr 2006 03:22:36 +0000 http://manolofood.com/sauce-for-the-salmon/#comment-11 I probably would've gone with Dijon mustard, but I can see a very good sour cream working quite well. I'm writing, though, to defend Philadelphia Cream Cheese, without which cheesecake cannot be made. Although come to think of it, I could probably make something specatcular with marscapone. Now you've given me something to think about! As for sauces in general: less is more. The main problem with most sauces is the abundance with which they are ladeled over the plate. If I wanted soup, I'd order it. I probably would’ve gone with Dijon mustard, but I can see a very good sour cream working quite well.

I’m writing, though, to defend Philadelphia Cream Cheese, without which cheesecake cannot be made. Although come to think of it, I could probably make something specatcular with marscapone.

Now you’ve given me something to think about!

As for sauces in general: less is more. The main problem with most sauces is the abundance with which they are ladeled over the plate. If I wanted soup, I’d order it.

]]> By: Phyllis http://manolofood.com/sauce-for-the-salmon/comment-page-1/#comment-10 Phyllis Mon, 03 Apr 2006 23:58:28 +0000 http://manolofood.com/sauce-for-the-salmon/#comment-10 It is indeed a French thing - I remember years ago, as I was reading an old edition of the <i>Larousse Gastronomique</i>, and I came to the same conclusion: the French will eat <i>anything</i> they can nap with a sauce - bears paws, "animelles" (sheep testicles - served in three's!), ortolans (tiny birds the size of a parakeets - you eat them bones and all) - honestly it made me think twice about the position of French cuisine as one of the world's greatest. It is indeed a French thing – I remember years ago, as I was reading an old edition of the Larousse Gastronomique, and I came to the same conclusion: the French will eat anything they can nap with a sauce – bears paws, “animelles” (sheep testicles – served in three’s!), ortolans (tiny birds the size of a parakeets – you eat them bones and all) – honestly it made me think twice about the position of French cuisine as one of the world’s greatest.

]]> By: furlagirl http://manolofood.com/sauce-for-the-salmon/comment-page-1/#comment-2 furlagirl Mon, 03 Apr 2006 12:04:28 +0000 http://manolofood.com/sauce-for-the-salmon/#comment-2 Sauce is really a French thing, hence your separation out of gravy which is English. Producing the great gravy joke from Tony Hancock as he looks at his flatmate's attempt to make a Sunday lunch - 'My Mum's gravy moves around the plate.' The Italians have sauces in a way, but they are properly called salad dressing. Gravadlax should be served with a dill sauce which is a vinaigrette with lots of dill in it - but god, not mayo, absolutely not. Sauce is really a French thing, hence your separation out of gravy which is English. Producing the great gravy joke from Tony Hancock as he looks at his flatmate’s attempt to make a Sunday lunch – ‘My Mum’s gravy moves around the plate.’

The Italians have sauces in a way, but they are properly called salad dressing.

Gravadlax should be served with a dill sauce which is a vinaigrette with lots of dill in it – but god, not mayo, absolutely not.

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