All those great tastes

~caryn Thu, Jul 15, 1999 (11:57) seed

Books, Short Stories, Poetry, Screenplays, great tastes and fabulous memorbilia. That is just the description of a great concept for my future restaurant project, which I know for certain will tickle your fancy. A theme restaurant reflecting all the great writers out there whom have changed this world of ours. Writers of all genres would be acknowledged in full, our writers of the our future would be acknowledges in full, pens, manuscripts, journals, writer's favorite clothing worn while writing their istory making piece, photos and articles and phrases published and recognized would be gathered up for the walls and tables, for our readers to enjoy. The cuisine would be part reflection of the region each restaurant is located, and part signature specialties of our chefs. The motife of the restaurant would reflect this as well. Unlike the Hard Rock which only recognizes established musicians and serves the same dishes everywhere you go, and the same goes for Planet Hollywood. We reflect both the est blished as well as the writers ready to make their great debut into our great world of authors. The food would have variation as well as familiarity. Giving everyone freedom of choice. Again the year of 2000 will be our golden year. "Into the Pages" an Literary Eatery. Look for us soon, I myself; Caryn Mac Fadyen A.K.A. Carolyne; Author look forward to hearing from other great writers, whom would love to help up endorse this great venture for the betterment of our respect as writers. Thank You Kindly. Caryn.

~KitchenManager Thu, Jul 15, 1999 (13:17) #1

Need a cook? Welcome to the food conference, Caryn! Tell us more as your concept expands into reality, please.

~caryn Thu, Jul 15, 1999 (18:44) #2

Gracious KitchenManager: How delightfully warm you are to welcome me to this great conference, You can count on myself or my staff to keep you well informed on our progress. We presently have one executive chef with us but we will always need more. I want this project to fly worldwide, just as the others do, I as a book and songwriter know first hand just how difficult and unfair society is with us. They don't understand what it takes to write a great piece or perform a hit song, let alone how long it took the writer to create the great piece for the muscians to play or the actors to act. There is just not enough respect or proper acknowledgement for us where it is due. I am very surprised this idea has not been enhanced sooner. Even other forms of the entertainment Ind., the Medical Profession, Legal Profession, Etc., are getting on the bandwagon and writing their own books and manuals reflecting their own fields and interests. Whether the world wants to realize it or not. Without the writer, you have nothing. I want to e one of the first to fully recognize and acknowledge these great people. This Restaurant project will be our thanks and gratitude to our great writers. Much of the cusine will reflect many dishes mentioned in books and screenplays. Please stay in touch! this is wonderful! Thank you kindly! God bless! Caryn

~terry Thu, Jul 15, 1999 (22:18) #3

Where did you say this restaurant was going to be located? In Austin or Scotland?

~caryn Thu, Jul 15, 1999 (22:36) #4

Right here in Austin, TX. Capital of the Arts world, at least for the central mid-west region anyway. Houston, Atlanta, Glasgow, London, Los Angeles, Dallas, San Antonio, Lyon and Nice; France, Barcelona and Alicante; Spain, Cicago, and certainly Nashville, TN for sure, as well as New Orleans. That is at least the projected plan of direction. My goodness so many places so many great writers in all of them, a wide range of delicious entrees to choose from. How lovely Terry, again it will keep you hoppi g for sure.

~caryn Thu, Jul 15, 1999 (22:37) #5

Right here in Austin, TX. Capital of the Arts world, at least for the central mid-west region anyway. Houston, Atlanta, Glasgow, London, Los Angeles, Dallas, San Antonio, Lyon and Nice; France, Barcelona and Alicante; Spain, Chicago, and certainly Nashville, TN for sure, as well as New Orleans. That is at least the projected plan of direction. My goodness so many places so many great writers in all of them, a wide range of delicious entrees to choose from. How lovely Terry, again it will keep you hopp ng for sure.

~autumn Thu, Jul 15, 1999 (22:40) #6

What an interesting concept! And it begs the question: What is your favorite literary food reference?

~caryn Thu, Jul 15, 1999 (22:50) #7

I would believe one of my favorite literary food references wood be Martha Stuart, Living in Boston, MA which is the best thing to being in Scotland or Britain, She has brought many scrumptious dishes, which are very interesting as well as tasty, also One of my chef's fabulous new salsa dip, made with salsa, sour cream mix, as well as salsa, cheese mix. His name is Darryl, a dear friend of my fiance's. He has been cooking for 19 plus years, he can make your mouth tingle with both great steaks as well as some outragiously great tex-mex dishes. A true different blend of tastes. Where ever our restaurants are, both the regional favorites as well as our signature favorites will coinside with harmony. Bon Apetite Madamoiselle! Thank you! Caryn.

~riette Fri, Jul 16, 1999 (16:23) #8

Man, I'm missing out on EVERYTHING over here!

~MarciaH Fri, Jul 16, 1999 (17:14) #9

Me too, I am stunned with the energy...mine has been expended on rocks and a few other diversions...! Great concept, Caryn. Anrthing Hawaiian strike your fancy taste-wise? I have a bag of poi ripening in the kitchen as I write!

~terry Fri, Jul 16, 1999 (19:50) #10

No poi before it's time. Hawaii must have great food.

~MarciaH Fri, Jul 16, 1999 (20:17) #11

I love it and have been known to order Laulau and lomilomi salmon and ripe ("sour")poi rather than steak. It is ono! I think there is enough of the veggie type that you would like it also.

~MarciaH Fri, Jul 16, 1999 (20:18) #12

Oh, and the seaweed is excellent! Pickled, dried or in soups. Kaukau!

~MarciaH Fri, Jul 16, 1999 (20:27) #13

Terry, we get our tofu here in bags or plastic trays submerged in the water in which it was precipitated. Is there a raw and a cooked form, and what is the difference? We have some which is firmer than the other, but it just means more of the liquid has been pressed out of it. I am most curious as I eat a lot of it.

~caryn Fri, Jul 16, 1999 (21:13) #14

Marciah! Marciah! how worldly you are in your pallet. Hawaiian cuisine as part of the regional menu for my "Into the pages" Literary Eatery for Hawaii is fabulous. As I Mentioned All of Our restaurants will have regional cuisine as well as signature cusine of our chefs. I have been in hawaii many times, I will be Hawaii in September for my book conference, I am an author too. Terry, tofu is a great source of lean protein and fried tofu in stirfry dishes are absolutely delicious, we may include these dis es within the menu format for Into The Pages Hawaii restaurant! Keep in touch! Keep those great ideas coming! The more feedback and support the better we will be for all of you! Thank You Kindly! Caryn Mac Fadyen!

~MarciaH Fri, Jul 16, 1999 (21:26) #15

I'll keep you as current as you'd like to be on edible Hawaii. Congratulations on your splendid entry to The Spring and the dyanmics you brought with you. (Tofu is also good cubed very small and mixed with cottage cheese and used in a salad.)

~MarciaH Fri, Jul 16, 1999 (21:30) #16

Caryn, where are you scheduled to be in Hawaii?

~caryn Fri, Jul 16, 1999 (21:40) #17

Hopefully we are targeting Hawaii for Summer 2000! Keep your fingers crossed! We are starting here in Austin first, then we are off to Houston, Atlanta, Dallas, Nashville, Chicago in early spring, and either New York City or Los Angeles in late spring, then Hawaii is being looked at for either July or August 2000, with my hometown of Glasgow, Scotland, London and Manchester England to follow in fall of 2000; these are projections at the moment! There is just so much that we are dealing with, We will hav several websites being set up for catering, ordering of signature sauces, etc! As I mentioned, Keep your fingers crossed and your pallets at hand! For we will be coming your way I promise you that! Bon Appetite'. Thank You. Caryn.

~MarciaH Fri, Jul 16, 1999 (22:59) #18

*finger crossed*....... A L O H A

~riette Sat, Jul 17, 1999 (00:51) #19

Cool! I really miss African cuisine; Swiss food is good, but so bland - everything tastes the same to me, with different textures. HOw I long for Mama's curry and rice, vetkoek (fat cock??), sosatie, grilled banana, valerie bolletjies, koeksister, biltong, dro�e wors. Stop, STO-O-O-PPP!!!

~terry Sat, Jul 17, 1999 (07:52) #20

Can you provide a glossary for those terms?

~MarciaH Sat, Jul 17, 1999 (13:47) #21

I can provide an Hawaiian glossary if you'd like...

~MarciaH Sat, Jul 17, 1999 (15:19) #22

COOKING HAWAIIAN STYLE -= Part 1 ONO - delicious KAUKAU - food PIPI - beef (or cattle) PU'A - pig IMU - pit used for cooking luau LUAU - feast LAULAU - bundles of kalua pig, fish and salt pork bundled in taro leaves (edible) and ti leaves (not) LILIKOI - passion fruit HULI-HULI - rotisserie HAUPIA - dessert made with coconut milk (not the water) and sugar and vanilla thickened with cornstarch; served in 2" squares LOMILOMI SALMON - cubed washed salted salmon, green onion, and fresh tomatoes

~terry Sun, Jul 18, 1999 (22:05) #23

What are your favorite Scottish dishes Caryn?

~caryn Mon, Jul 19, 1999 (00:53) #24

My Absolute favorite is Shepherd's Pie with Lamb not Beef like the English make. They destroy the true tastes by substituting meats. I love our shorbread but they can be extremely addictive with the mass amount of butter used to make them. Shortbread is actually more of a cookie/cracker like food, made with butter, enriched white flour and whole eggs and oil. You can taste the butter. Bangers and mash is good, made with an hard boiled egg with genuine corned beef hash inside the hardened egg whites, u ually served with mashed potatoes and peas. Thats where the bangers and mash name came from. Steak and Kidney pie, made with real beef steak and potatoe and baked, in a deep dish pan. Some if these dishes I do not eat anymore due my being a veggie! Plus living here in America, they are not as plentiful as they were back in Britain! More and more pubs here are serving them, but only in British pubs here, not if regular restaurants! We may bring these dishes back to life! Who knows! Keep your fingers crossed! Thank you! Caryn.

~terry Mon, Jul 19, 1999 (09:01) #25

Are there any good pubs in Austin like they have in Scotland? Have you been to Fados?

~caryn Mon, Jul 19, 1999 (10:31) #26

No not yet, The only pub I know of so far here in Austin is The Dog and Duck. I really hope there are more. Los Angeles and Phoenix have great English and Scottish pubs. I have friends who own some successful establishments. In Santa Monica, a suburb of L.A. my friend Phil from Birmingham, England, has a fabulous pub right on 2nd Ave and Santa Monica Blvd. He has been there since 1974, he started out modestly with just an liquor pub, now he is a full service restaurant and full pub with darts, karoke good music, excessive memorbilia of every public figure whom has walked through his doors. He serves the best Fish N chips, Shepherd's Pie, Bangers and Mash, The best creamest New England Clam Chowder, etc. He celebrates 25 yrs. of hard work and great success, I will go out to see him in August. In Phoenix, AZ. My friend Carol Taylor from New Castle and Kent England, also has a great establishment called George and Dragon, opened for 4 yrs. now. 15 February is her anniversary/Birthday, her place is a so warm and has great dishes as well. I hope to see her soon. That's the only ones I am affiliated with, I am sure there are plenty more elsewhere but I will have to find them. But I don't drink too much these days anymore, so I really don't look for them anymore.

~MarciaH Wed, May 10, 2000 (14:21) #27

Is there a dessert topic? I could not find one... Norwegian Cream Sweet - From the Lairds's Table INGREDIENTS (DAY ONE): -Half jar of apricot jam -Juice of one large sweet orange -Half tin of apricots (other half will be used on day two) -425ml milk -275g sugar -3 eggs -few drops of vanilla essence INGREDIENTS FOR TOPPING (DAY TWO): -2 slices stale white bread -25g butter -few drops of vanilla essence -Half tin of apricots Method: Mix half a jar of apricot jam with the juice of 1 large sweet orange and spread in the bottom of a souffl� dish. Strain a tin of apricots and lay half of them - hollow side down -over the jam. HEAT 425ml milk in a pan. Mix together in a bowl 275g sugar with 3 eggs and beat lightly. STRAIN heated milk into the egg mixture add a few drops of vanilla essence and mix well. POUR GENTLY over the jam and apricot mixture. Put in oven 275F/140C oven for one and a half hours or until set. MAKE THIS THE DAY BEFORE REQUIRED. NEXT DAY - TOPPING. Grate two slices of stale white bread. Melt 25g butter in small frying pan. Add crumbs and keep turning them over until well coated with butter. Turn them over again and this time, add a few drops of vanilla essence. When crumbs are browned, turn onto a dish lined with kitchen roll to absorb any excess butter. Allow to cool, then sprinkle round custard top. Place remaining well-drained apricots in centre. Serve with pouring cream. - Frances Grant-Hutton

~autumn Fri, Jun 2, 2000 (14:33) #28

Sorry, Marcia, I'm recipe-impaired as it is, and any recipe that starts off "DAY ONE" is definitely out of the question! (although it does sound good--I love apricots).

~MarciaH Fri, Jun 2, 2000 (19:30) #29

*lol* I tend to glaze over when I see that, too. But, not knowing what lurker just might need to know....