On Fri, 03 Aug 2007 07:47:05 -0700, stark <starkraven@bellsouth.net>
wrote:

>On Aug 1, 12:56 am, "modom (palindrome guy)" <j...@sk.nicely> wrote:
>> We have started.
>>
>
>Of course this discussion depends on what you mean by "remoulade." LOL
>
Obviously. And I'm hesitant to prescribe a set of rémoulade
characteristics, except to aver that Mrs. Brown's rémoulade led me to
undestand the significance of the genre back in 1973 when she gave D
and me a sample of her stuff. If a joint offers me rémoulade, my
judgment of its quality always uses Mrs. Brown's condiment as a base
line for estimating rémoulade-iciousness.

Someplace around here I have her recipe. I'll look it up and post it
over the weekend. Mrs. Brown had a lovely rémoulade.

>Galatoire's shrimp remoulade uses regular shrimp but cut into small
>pieces. Cocktail shrimp pose no size issues, but may be deficient in
>flavor. It's another dish that I end up sopping.

Good points, all.
--

modom

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