I was up till 2am last night for the second night in a row, in fact, finishing Julie/Julia. What a terrific story and something I would so love to do myself. My only problem is, or problems are rather; its been done. And, i don't think I could ever eat cold poached egg in aspic. Her description of the preparation was just too good, I guess. You boil a calf hoof until all the gelatin comes off. Than you let is set. Than refrigerate. You poach and egg. Than you warm the gelatin part that you strained from the water, and pour it over the egg. Than you refrigerate again...than serve with some tarragon or something like that.
Who on earth, every came up with this horrific creation. Sure, we all have a different sense of taste...but, that takes a lot of work. I really do not think anyone woke up one day and said, "gee, i want to boil a calf hoof," then get the gelatin and pour it over a poached egg...which also takes time, and than eat it cold! Please. I haven't perused the actual Julia Child book in awhile...bible o' foodies, MtAoFC (Mastering the Art of French Cooking) but, didn't she wonder why the French eat that. I kind of get the foie gras. I don't like it; but it is rich and creamy and a lot of people do. Organ meat...well, its there, if you are hungry you eat it. BUT ASPIC. ICK.
So, Friday I plan to see the film with Tony. He was / is/??? enrolled in the pastry program at the CCA in SF. Where by chance my brother took at Chef program. Maybe I should ask him about the origins of aspic.
Saw Harry Potter...Loved it TOO! Had a great lunch with my aunt and uncle, ed and meg at the ferry plaza. We dined at the Slanted Door. Followed by gelato...maple, ginger snap at Ciao Bella and then, got a few loaves of rustic bread. We were the only viewers at the IMAX theater eating a baguette....crunchy yummy chewy...wow....love a nice sf day!
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