I was reading a magazine the other day, and there was a product advertised in a jar. Said product was baked brie. Can someone explain to me A. WHY you would put baked brie in a jar, when you make baked brie by putting a chunk of brie in an oven? and B. I think these people should hire a translator, because this jar says Baked Brie. Under that it says Camembert Au Four. Well, au four is right, that meaning in the oven in French, but surely you ought to know whether you're putting brie or camembert in the damn jar?
But I do think I've just come across my all time favorite overblown restaurant description of a dish. This comes from the restaurant's actual menu and I don't feel like going back to it, so you'll just have to be satisfied with the fact that it's a French restaurant here in Chelsea. Which is extremely expensive. They offer the following:
New York State Steak Frites (Organic, Grain Fed), butter maitre d'hotel, french fries. watercress mustard dressing with bearnaise pepper and roquefort sauce. (sic...sic as a dog. Pace Dorothy Parker, whose line that is.) (She's talking about Winnie the Pooh.)
I think someone should do something about this chef. Mellow pills would come to mind immediately, but first I think we should stage an intervention by taking all his/her ingredients away and forcing him/her to make a steak with some salt and pepper on it. Maybe. Clearly this boy/girl has major problems. I can't even begin to think about what this conglomeration might taste like. And actually, I don't WANT to.
Um, Jane? What happened?
Love, Wendy
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