North Rhone 2001 and pork at the TGJP

originally posted by Tom Glasgow:
originally posted by Jonathan Loesberg:
originally posted by Cole Kendall:
Thanks again to pab and the gang for pulling out the top guns. And I am glad you enjoyed the lardo. The ESJ was the W-F and it had a nice nose though with a hint of grape jam. In the mouth I had the sensation of tiny bits of tannin rolling across the tongue and I do not know the wine well enough to know where it is in its evolution. Matched against big guns it did not seem as delicous or developed but that could be due to multiple factors.

The Loire dessert wines are always a puzzle. This is the second Huet I have brought to the VIP room and the second time that I have smelled a level of sulphur that I do not recall elsewhere. This was the late release (with the darker label) and I will hide away the rest of my bottles hoping for the sulphur to pass on.

And who would have believed a table full of French diners would not understand that the pastry with the layers and the cream is called a "Napoleon"?
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The French also don't take French leave, eat French fries or French kiss, amazing as it may seem.
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We've completed ruled out that Cole may have intended it as humorous?
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Humor? Here?
 
originally posted by Jonathan Loesberg:


I'm not sure Sharon should be held responsible for my joke, which she merely explained. I also don't see your objection since there is no idiom that I'm aware of regarding either American or French vacations. Just to pound this into the ground entirely and thoroughly, all I was saying was that the title Napoleon for the pastry known there as millefeuille is as likely to be known by the French as the idiom French fries for frite or French kiss for rouler un patin.

Just to confuse the issue, it does seem to be the case that the English, not the French, invented and named Beef Wellington, although I always thought the French named the dish as their way of insulting the general by saying he defeated them through force of arms rather than strategy--like his generaling, the dish is big, heavy and overbearing.
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Napoleon
 
originally posted by Jonathan Loesberg:
But do you really belief that death can be worse than the chicken at Tresky's?
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I object in general to making verbs out of nouns, but even that aside, this really goes too far, Professor.

;)
 
originally posted by Claude Kolm:
originally posted by Jonathan Loesberg:
But do you really belief that death can be worse than the chicken at Tresky's?
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I object in general to making verbs out of nouns, but even that aside, this really goes too far, Professor.

;)
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Now that I've fixed my post, can I fix yours?
 
originally posted by Tom Glasgow:

We've completed ruled out that Cole may have intended it as humorous?
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While my knowledge of French pastry is somewhat spotty (who knew there was a cake named after the Paris-Brest bicycle race?) the reaction to the news that Americans knew the Mille Feuilles by the name of l'Empereur was quite amusing to both sides. It struck me as something like if French people called a hamburger a Washington or a milkshake a Nixon.
 
originally posted by Cole Kendall:
originally posted by Tom Glasgow:

We've completed ruled out that Cole may have intended it as humorous?
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While my knowledge of French pastry is somewhat spotty (who knew there was a cake named after the Paris-Brest bicycle race?) the reaction to the news that Americans knew the Mille Feuilles by the name of l'Empereur was quite amusing to both sides. It struck me as something like if French people called a hamburger a Washington or a milkshake a Nixon.
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Not just Americans:

The variant name of Napoleon appears to come from napolitain, the French adjective for the Italian city of Naples, but altered by association with the name of Emperor Napoleon I of France. The Larousse Gastronomique does not mention the Napoléon, although a gateau napolitain is listed, with a note that while the cake itself is not often seen, small biscuits known as fonds napolitains are still made, decorated with butter cream or conserves.[4] There is no evidence to connect the pastry to the emperor himself. In France, a Napoléon is a mille-feuille filled with almond flavoured paste.[citation needed]

The authentic Australian Napoleon slice has pastry on the bottom, a layer of strawberry jam, a layer of sponge cake about 3 cm thick, another layer of jam, a layer of cream topped by a layer of puff pastry and spread with vanilla icing.[citation needed]

In Italy, it is called mille foglie and contains similar fillings. A savory Italian version consists of puff pastry filled with spinach, cheese or pesto, among other things. Another important distinction of the Italian variety is that it often consists of a layer of puff pastry with layers of sponge cake as well (e.g. from bottom to top, puff pastry, sponge cake strawberries and cream and then puff pastry).

In the United Kingdom, the pastry is most often called a "vanilla slice" or a "cream slice", but can, on occasion, be named "mille-feuille" or "Napoleon" on branded products.

In Russia, Napoleon can be made with either pastry cream or "sweet butter." It typically has more layers than the French archetype, but the same height.

In Canada, mille-feuille is more commonly named 'g“teaux Napoléon,' or 'Napoleon Slice,' (in English Canada) due to the country's long French history. It is sold either with custard, whipped cream, or both, between three layers of puff pastry. Almond paste is the most common flavoured variety. There is a French Canadian way where the mille-feuille is done with graham crackers instead of puff pastry, and where pudding replaces the custard layer.

In South Africa and Zimbabwe, it is called a "custard slice".

In Sweden as well as in Finland, the Napoleonbakelse (Napoleon pastry) is a mille-feuille filled with whipped cream, custard, and jam. The top of the pastry is glazed with icing and currant jelly. In Denmark and Norway, it is simply called Napoleon-cake.[5]

In the German speaking part of Switzerland and also in Austria it is called "Crèmeschnitte".

In Hungary it is called "Krémes". Its version "francia krémes" (French Napoleon) is topped with whipped cream and caramel.

In Belgium and the Netherlands, the tompouce or tompoes is the equivalent pastry. Several variations exist in Belgium, but in the Netherlands, it is iconic and the market allows preciously little variation in form, size, ingredients and colour (always two layers of pastry, nearly always pink glazing, but orange around national festivities).

In the Spanish milhojas, the puff pastry is thin and crunchy. They are often far deeper than solely of three layers of the pastry, and reach up to .5 feet (0.15 m) tall.

In Hong Kong, the 拿破侖 (Napoleon pastry) is layered with buttercream, chiffon cake and, occasionally, walnuts.

In Iran, the pastry is called "شيرينى ناپلئونى" (Shirini-e N“pel'oni, literally "Napoleonic Sweet Pastry") after Napoleon Bonaparte. It consists of thin puff pastry and often topped with powdered sugar.

In Chile milhojas, various layers of puff pastry are layered with dulce de leche and confectioner sugar on top.

In Poland, the local variant of the pastry is called kremówka, or napoleonka. They consist of two layers of pastry, between which is thick cream. The whole pastry is then covered with powdered sugar.

In Slovenia, the local variety of the pastry is called kremna rezina.

In Greece, the pastry is called "Μιλφέιγ", which is the transcription of the word mille-feuille using Greek letters. The filling between the layers is cream whereas Chantilly cream is used at the top of the pastry.

In Morocco, Algeria and Tunisia, it is consumed regularly. It is called "mille-feuille" also.
 
[/quote]
While my knowledge of French pastry is somewhat spotty (who knew there was a cake named after the Paris-Brest bicycle race?) the reaction to the news that Americans knew the Mille Feuilles by the name of l'Empereur was quite amusing to both sides. It struck me as something like if French people called a hamburger a Washington or a milkshake a Nixon.[/quote]

When Cole comes to Paris, every TGJP members prepare long times ago the meeting. Before last saturday, I wrotte "Billy Lynn's Long Halftime Walk" by Ben Foutain and watched "God bless america" by Bob Goldthwait. Beetween the lardo and the Hermitage, we ask Cole about american way of life. He give us a free lesson.
 
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