Subj : Set It On Fire was: Real                                 [1]
To   : Dave Drum
From : Ruth Haffly
Date : Sun Apr 28 2024 15:33:02

Hi Dave,


 RH> It definatly is an eye catcher, especially if they dim the lights. Our
 RH> last couple of cruises were on Princess line ((The Love Boat) ships;
 RH> they did a Baked Alaska parade one night at dinner. Basically, get
 RH> everyone seated, eating and almost ready for dessert. Then they dimmed
 RH> the lights in the dining room and paraded around with about a dozen
 RH> flaming Baked Alaskas. Not sure as I didn't get a close up look as to
 RH> how they kept the flames going but it was quite the show, especially
 RH> the night they did it on the Alaska trip--we'd spent the day cruising
 RH> in Glacier Bay.

 DD> I prefer my restaurant lighting to be bright enough that I can see
 DD> what I'm about to put in my mouth. And bright enough that I can read
 DD> the menu without resorting to my cell phone's flashlight function.

Normally the dining room is well lit, but to get the special effect, the
lights are darkened. It was more impressive with the fall cruise as it
got dark early on, in Alaska it never really got dark. Even with all the
drapes pulled, lights out, etc, the baked Alaska parade was done in more
of a twilight.


 DD> Here's a tasty dish for which I have recipes that call for setting
 RH>  it DD> on fire and recipes that leave well enough alone.

 DD> It's from America's Test Kitchen which means it's in fine detail and
 DD> fulll of minutae. I can almost see Mr. Bow Tie McPrissy (Christopher
 DD> Kimball - not retired) presenting it on their PBS TV show. Be sure to
 DD> read my note at the bottom.  Bv)=

 DD>       Title: Steak Diane
 DD>  Categories: Beef, Vegetables, Herbs, Wine, Booze
 DD>       Yield: 6 Servings

 RH> I've got the recipe as I've got several ATK compilation books and a
 RH> couple of years of the magazine. IIRC, I've seen a (very) few of the
 RH> shows but have enjoyed reading the magazine to find out just "how did
 RH> they do that". Tried a few recipies from the magazine but most of them
 RH> were not really to our taste.

 DD> I might catch an episode or two not the Mr. Prissy has gone off
 DD> bothering family members instead of the viewing public. Still, they
 DD> remind me (or did) that, like with Consumer Reports, what's important
 DD> to them is nor
 DD> always important to me. They do get exhaustive sometimes.

 DD> And for all their nit-pickiness they still manage to forget that a
 DD> shepherd's pie is made with lamb/mutton. If it's made with beef or
 DD> pork it's a "cottage pie". This recipe is really for a cottage pie.

That seems to be a very common misnomer among Americans. My mom made
what she called Shepherd's Pie a (very) few times when I was young but
it was in reality, a cottage pie. IIRC, we had lanb a few times at my
grandmother's house but it was one of the (many) things my mom never
bought.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


.... OH NO!  Not ANOTHER learning experience!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)

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