Jayson Cohen
Jayson Cohen
Huh? [Read as: I’m genuinely confused about your confusion. I like white Burgundy.]
La Paulee dinner (menu)
- Thread starter Peter Creasey
- Start date
Huh? [Read as: I’m genuinely confused about your confusion. I like white Burgundy.]
Peter Creasey
Peter Creasey
The person who translates our menus into French for us is a native of and grew up in France. He is now a semi-retired attorney. He would surely be amused (but not upset) to know his translations are so carefully parsed.
Except for being pigmentally challenged, white Burgundies can be, and often are, transcendent. An example is we had a Le Montrachet '10 at our table that was a marvelous experience both alone and with food (a senior moment hides the producer's name from me...and we did have a lot of wine).
. . . . . . Pete
Except for being pigmentally challenged, white Burgundies can be, and often are, transcendent. An example is we had a Le Montrachet '10 at our table that was a marvelous experience both alone and with food (a senior moment hides the producer's name from me...and we did have a lot of wine).
. . . . . . Pete
Jonathan Loesberg
Jonathan Loesberg
JL "knew" nothing of the kind. I have never heard the phrase "a loaf of levain" prior to this claim. Indeed, I did not know that levain is considered and English word.Curious, I turned to the OED. They do indeed list levain as short for the French pain au levain(although all the OED can muster is three quotations from food writers dating from 1991; I'll still call it sourdough bread) . Mark was criticizing the French though and levain grillé does not mean toasted bread. I interpreted as Jeff did since blini au levain clearly follows the construction of "pain au levain."
I do find Pete's information that the person who translates the menu is a native French speaker somewhat mystifying given all the errors that have been found over the years. The only explanation I can think of is that he is not a functioning speaker of English and struggles to translate what he can't fully understand, rather in the manner of the menu I read in France that offered as the English translation of lotte "devil fish" (no doubt just anti-clericalism) or the book on Gigondas that translated the French sevrer (to wean) as severing the baby, which I consider an extreme way of doing that.
Peter Creasey
Peter Creasey
I have traveled with the gentleman in France and he communicates liberally and fluently back and forth in French with waitstaff, friends, etc., etc. There are lots of places for the error(s) to get introduced e.g. stenographer, typist, chef, printing company, and so on. Having said all of that, he does this totally as a volunteer so his attention to detail might be less than y'all prefer; however, he serves our purposes well ...and at a good price, read: free.
. . . . . Pete
. . . . . Pete
Jonathan Loesberg
Jonathan Loesberg
This must be because in SF, they package a powder and call it sourdough starter. They must thus have needed to steal the French word to refer to an actual sourdough starter.
To drift this thread, I am particularly loathe to lose the proper French meaning of levain (ambient yeast, referred to both in breadmkaing and winemaking). Not on this bored, but regularly on wineberserker someone argues that yeast is yeast and there is no real difference between added packaged yeast and ambient yeast. Noting that one can't really argue this in French because it would amount to the non sequitur of saying that levure is levain doesn't prove them wrong but does show that making the distinction is hardly either rarifed or without purpose, as I said somewhere else.
To drift this thread, I am particularly loathe to lose the proper French meaning of levain (ambient yeast, referred to both in breadmkaing and winemaking). Not on this bored, but regularly on wineberserker someone argues that yeast is yeast and there is no real difference between added packaged yeast and ambient yeast. Noting that one can't really argue this in French because it would amount to the non sequitur of saying that levure is levain doesn't prove them wrong but does show that making the distinction is hardly either rarifed or without purpose, as I said somewhere else.
Jeff Grossman
Jeff Grossman
Firstly, it's chardonnay.
Secondly, it spoils spontaneously.
Thirdly, it's pricey.
But I'll admit I like Chablis.
robert ames
robert ames
you get what you pay for. . . .
Cole Kendall
Cole Kendall
MY EYES! MY EYES!
Jeff Grossman
Jeff Grossman
I knew there was a reason to plow through all this.
Jonathan Loesberg
Jonathan Loesberg
They were fooling you. Look again.
Jayson Cohen
Jayson Cohen
“Firstly, it's chardonnay.” A fabulous grape variety.
“Secondly, it spoils spontaneously.” That would defy the laws of physics. Chemistry and biology too. So demonstrably false.
“Thirdly, it's pricey.” I cannot argue with that except to say there are still well priced examples.
“But I'll admit I like Chablis.” A-chah! (I would write this in Hebrew with a proper guttural Chet, but I don’t know how.) And anyway who doesn’t like Chablis?
“Secondly, it spoils spontaneously.” That would defy the laws of physics. Chemistry and biology too. So demonstrably false.
“Thirdly, it's pricey.” I cannot argue with that except to say there are still well priced examples.
“But I'll admit I like Chablis.” A-chah! (I would write this in Hebrew with a proper guttural Chet, but I don’t know how.) And anyway who doesn’t like Chablis?
Jayson Cohen
Jayson Cohen
My recollection is Brother Connell referred to his ambient yeast loaf of bread in the French style simply as Levain. But maybe he will chime in to confirm or correct?
Peter Creasey
Peter Creasey
As Robert said upthread, "You get what you pay for."
. . . . . Pete
. . . . . Pete
Jeff Grossman
Jeff Grossman
Jayson Cohen
Jayson Cohen
FIFY
Jeff Grossman
Jeff Grossman
TY
Oswaldo Costa
Oswaldo Costa
There are also acceptable chards made in Macon, GA. Last night a 2014 Valette Macon-Chaintré was just peachy.