"Boil 'em in oil"

Maybe my brother might be able to jog my memory as to this one, considering his memory is way superior to mine. How many of you have seen this cartoon where there's a bird that urges its master to punish their offenders by "boiling them in oil"?  Any way, if you think i've lost it trying to remember absurd yesteryear cartoons, I assure you not. 

I was at another college in the suburbs of Paris to visit a colleague. And by now I am a master of feeling satisfied with the measly vegetarian fares offered at the cafetarias here. In fact I'd written a whole post about it when I first came here (read it here). However I was blown over to discover that in fact, my cafetaria at ESIEE has way superior food than elsewhere. The food I had yesterday consisted of listlessly boiled, unflavoured vegetables, oily fries, excessively sweet dessert and shrunken fruit. On the other hand at my school, the desserts are almost always excellent, the vegetable passable and the fries, delicious. All at a more subsidized rate too! Who knew one could boil vegetables differently? I do, now and I pledge never to complain about our canteen food hereafter. Seems like we've been given a good deal after all!

The waiting etiquette

For once I am not out here to brag about my punctuality going by the title of this post. This time for a change I am talking about the etiquette that a good waiter should have in a good restaurant towards his/her customers. Of course this post stemmed from a blog on the NY Times. You can find the blog here -

http://boss.blogs.nytimes.com/2009/10/29/one-hundred-things-restaurant-staffers-should-never-do-part-one/ and it's sequel here -

http://boss.blogs.nytimes.com/2009/11/05/one-hundred-things-restaurant-staffers-should-never-do-part-2/

If you did have the patience to go through all 100 of the things on the list, and if you are anything like me, you will agree that a lot of the list was highly obnoxious. It sort of took the humanity out of the waiter and sort of reduced to them to a robot with no feelings and slave-like chores to do. Some made a point but a vast majority simply assumed that the customers were snooty enough not to respect their waiters as other people.

I had my first opportunity to judge the waiting experience for it's merit since reading the article. Normally I am pretty pre-occupied by the conversation at the table and tend to give the waiting experience a break (unless it's exceptionally bad like I remember once in Bali Satay House in Ames). Our group meeting, a quarterly affair, had it's typical 5-6 course luncheon at our college's exclusive restaurant which can compare to a decent 3-star experience anywhere in the world. And I made it a point to notice what the waiter did/did not do over the entire lunching experience. Here are the salient features -

1. He did serve the women first - no matter where they were seated around the 10 seater table (we were 4 out of 10 just for the numbers)

2. No, he didn't introduce himself or encourage us to call him a nickname to call his attention. But this is probably because ours was the only table that he was tending to through the entire lunch.

3. Yes, he did refill the wine/water and replenish the bread on each n every glass/plate as and when they ran out. But he did this in such discrete fashion that it was hardly discernable.

4. He did wait for everyone at the table to finish before clearing out the plates of all. And yes, there was fresh cutlery with evey course and nothing had to be reued or reserved for usage after being used once. And that was certainly refreshing.

5. On being informed that I was vegetarian at the last moment, I was wholesomely still served a full meal keeping with the theme of everyone else's meal and not a measly salad. Of course this had more to do with the chef than the waiter but I mention it here because this was one of the points that the author of those blogs above happened to mention in one of his zillion requirements.

Well, that was all that I distinctly noticed. It was an excellent meal overall and after reading those articles, I can confidently say that I won't have a 100 things for the waiting staff to do. I'd be just as happy with these 5. I am curious - does anyone ook forward to anything from their waiters apart from the basic decency and clean service? Voice up!

C(h)ow!

It's uncanny how being a vegetarian can suddenly make you feel like a cow. Rewind to the scene in the banquet lunch for the conference. I have just made the shocking announcement to the waiter that I am vegetarian and yes, that means, no fish either. He looks at me accusingly for a second before offering that I should probably have a salad for the appetizer. This was a better suggestion than I had expected and I nodded encouragingly to him. So while the other 9 people at our table chowed on some colourful fish dish, I cowed on fresh iceberg lettuce garnished with some dressing. No complaints there. Then came the main course for everyone else - some beef/duck delicacy, with a side of my poor lettuce salad and a couple of slices of garlic toast. The waiter bends close to me to whisper that they haven't got anything else for me. Will salad be okay for me again? What other option did I have to quell the raging groans from my tummy but to say yes? I must've appeared extra grateful for what was to come. The same starter salad, but a little more in quantity, a couple of slices of toast and half a zesty lemon to complete the dish. You would think that they could use their imagination a bit here. A few sliced salad (roma) tomatoes would have done wonders to the perception of the dish. Oh well, this would have to do. Then it was time for dessert. The one course I knew that couldn't go wrong. The waiter, who no doubt thought he was doing me a favour, deftly avoided placing the yummy looking chocolate mousse in front of me. Instead, he placed a plate of fruits (one each of apple, banana, kiwi, orange and pear) in front of me with a flourish, a knowing smile and the words - But of course madame doesn't eat eggs? It was more an assumption than a question at this point. And I didn't have the heart to oppose his knowledge of vegetarianism. The fruits vanished into my bag and here I am left wondering why semi-starvation is the alternate meaning of vegetarianism, even in this day and age.

On the brighter side, I know they'll be better prepared tomorrow. Watch this space for updates.

BTW, Happy Birthday KG :)

Mini mushroom quiches

Living in France and being vegetarian means one would have to have had a quiche (pronounced kee-sh) at least once out here. A quiche is just an open pie containing eggs that can be baked with/without a crust and with any ingredients that one is willing to put. I recently bought a set of ramekins hoping to make créme brulée sometime. But before that I thought I’d make an attempt at a mini quiche. For the uninitiated, here’s what a mini-quiche looks like -

Yes, yes i made that… Like what you see? Here’s how to make it -
Ingredients (to make 6 mid-sized mini-quiches)
1. Eggs – 3 medium
2. Egg whites – 2 medium
3. Milk – 2 tablespoons
4. Mushrooms – 3 large button mushrooms finely chopped
5. Garlic – 1 small one chopped fine
6. Seasoning – salt to taste, garam masala to taste
7. Garnishing – fresh coriander to sprinkle
8. Oil – 1 tsp
9. Baking spray if you have it
How
1. Whisk the eggs, egg whites and the milk together and set aside.
2. Heat the oil in a skillet. Once it’s hot, put in the garlic and cook till golden brown.
3. Add the mushrooms and cook till tender. You have the option of adding onions here if you want. I wasn’t in the onion-cutting mood. So, I skipped it.
4. Stir in the salt and garam masala to taste. Turn off and let it cool briefly.
Bake
1. I used ramekins because I didn’t have a muffin pan. If you do, that’s your best option. Spray it with baking spray so that the quiche doesn’t stick to the edges when it gets done.
2. Divide the egg ‘batter"’ equally in all cups/ramekins. Meanwhile start to preheat the oven to 325°F ( approx 165°C).
3. Spoon in a heapful of the mushroom mixture into each of the ramekins.
4. Pop into the oven for 20-25 minutes. The egg starts bubbling and a toothpick that’s inserted should come out clean (as in all baking cases). This should be the visible transformation -

Garnish with fresh coriander after spooning out the quiches which should pop out pretty easily. It's light and absolutely delicious and almost like finger food at this size.
When to eat it
A quiche is a normal appetizer here in France. If you choose to put in some sweet stuff and refrigerator, it doubles as a dessert. I prefer to have quiche as a mid-day snack.. a filler of sorts for the grumbling tummy. Tonight of course, it serves as an appetizer for dinner.

Larger quiches are made in pie pans and usually have a pie-crust underneath. I read something on the food network recently and had the irrepressible urge to try out a mini-quiche (also to use my brand-new ramekins). So here I leave you with a final tempting shot.

Bon Appétit!

Of forks n knives..

Well, we all know that the fork goes on the left hand the butter knife on the right hand. At least that’s how they place it around your plate during a formal meal.  But I’ve never been able to eat that way. The logic behind this arrangement is that the knife would be in your natural hand (predominantly right) to have the strength to cut whatever it is that you were eating while the fork held it down and then once it was cut free, you could use the fork that was still holding it to directly put it in your mouth. Makes sense on paper (at least to me). But while trying out, I’ve always found it bizarre. I switch hands. I use the knife on the left hand to hold the food down while I tear it away using the fork with my right and put it in my mouth. I’ve attributed this to the fact that it’s widely taboo to use your left hand to eat food in India (and we’ve been taught so). Even still, many many people have been able to make the transition to formal dining with etiquette and get it right. I haven’t. Consequently, once the waiters see the cutlery reversed around my plate, they assume I am left-handed and place everything accordingly (the wine/water glasses will go to the left instead of the right, etc). It’s a very subtle change but I’ve been amazed that so many places in France in particular have noticed and attempted to make it “comfortable” for me. For that matter, how many people know how to use the many different types of forks/knives/spoons that are cluttered around your plate during a formal meal? For this one, I can say I do. :D

French Food - The Gaulion way

So my bro was visiting us this past weekend and we wanted to make the trip as special and wholesome as possible. And so to the normal sightseeing that one does, we added an authentic expensive French dinner on the list. A French friend of ours who'd been there recommended the place and so the reservations were made and after a long exhausting day of sight-seeing we landed at the place. The first look was a cozy barn-type place. And a closer look revealed that the short tight spaces was intentional for the restaurant was very large in itself, being multistoreyed and furnished entirely in carved wood, from the walls to the furniture. And it wasn't very brightly lit, giving it a cavern-like atmosphere... So we settled in to our reserved table downstairs amidst loud crowds who were celebrating a Friday, perhaps. And first things first we're told all the food is unlimited as is the wine. The latter lights up the guys' faces... And the next thing we know, a very large basket of fresh raw vegetables was placed in front of us with a bowl of mayonnaise. This was the starters with large loaves of freshly baked bread...

And no, I wasn't kidding. See? And so we crunched like cows on the raw vegetables which went interestingly well with the red wine. We were given huge knives too, to cut through the larger vegetables and from what I saw, the collection included carrots, radishes, turnips, spring onions, onions, cabbages, capsicum, cauliflower, lettuce, cucumber, tomatoes and lemon. ALong with this, one had the option of going to the upstairs buffet and loading up on unlimited meat chunks and some veggie salad combos as well.

While we were crunching away, the waiter dude informed us that we could choose main course between duck, lamb and steak. While my eyebrows vanished into my hair, he quickly mentioned that they also served ratatouille for their vegetarian patrons. Relieved as I was, I could also finally try that authentic French dish. And that's what sold me on the place finally. The ratatouille was phenomenal. Essentially just a stew of vegetables made in a tomato sauce, it was very nice indeed. And for dessert, we could choose between chocolate chip and a lemon sorbée. No prizes for guessing which one I chose, the chocoholic that I was. Tipsy as everyone else was, some chose the sorbée to clear their heads but the chocochip was a no-brainer.

A loud, long and interesting meal later, we all owed 41€ each, the menu price, more than a tad expensive but surely worthwhile for a once-a-time Gaulion experience. Oh and I didn't mention which restaurant, did I? Here it is...

Tasty tidbits

No no... I am not into food blogging.. But somethings I can't help. I usually fix this up when I am hungry and have to make do with leftovers. I just take a slice of bread, put it on the pan, sprinkle cheese on it and top it with anything I can find in my fridge - spread, chutney or subzi and it makes for a quick hunger fix. But yesterday at Franprix I found mini-canapes.. And they were sooo cute I just bought them. And so today I put that together today and here it is...

Isn't that appetizing? Bite-sized bread is cool and cute. I had topped it with the masala from yesterday's masala dosa and some tomato chutney. Was crazy tasty especially with the bread crusting n the other side. Here's another shot -

The practical guide to being vegetarian at a French Cafetaria

Carry your own lunch. Just get the bread n extras at the cafetaria. For those who don't understand what am talking about, read this.

The beginner's guide to being vegetarian at a French Cafetaria

Alright... Its almost taboo to be vegetarian in this country... much worse than the United States. There's so much collective disbelief that you don't eat anything that once lived that you almost feel bad to disappoint them. My first few lunches here at the ESIEE canteen were sponsored by my professors and I didn't pay much attention to what I threw on to my tray. Later I realized I was hungry in no time and of course that was because I had barely eaten anything. When I started coming here full-time, over the first week I was perpetually hungry even an hour after a seemingly long lunch. I was doing it wrong. Here's what I really have to do have a tummy that lasts without grumbling atleast till 3:00 pm.

1. Stock up on the salad - The salad bar comes first in the scheme of things. And usually I tended to take measly portions of the salad. This is the crux of the meal and it is important to take healthy portions.

2. Check out the desserts enroute - Usually there's some chocolate/caramel cake or something for the sweet tooth.. If you're trying to be healthy, pick up a bowl of fruit.

3. Pick up a carton of yogurt or a can of juice.

4. Main course: There's probably ONE dish you could take. Its probably boiled potatoes/beans/peas which is just that.. The veggies have been dumped into boiling water and taken out. Do not expect any salt/pepper or other flavours. These are just meant to serve as a side to some form of sizzling meat which will also feature on the main course

5. Sometimes you also have legumes (dal) and riz (rice), both undercooked and not very recommended.

6. Ask for some frite (French fries).. and a fresh fruit (apples, banana, oranges, whatever you want), you are done!

Now pay for it (it probably cost you under 2€ no matter how much you took) and a carafe of water and ooh yeah.. how could I forget the bread?? At least 3 varieties are available to choose from, and are free and unlimited. I prefer taking the mini baguette, scooping the soft inside and eating it, forming a shell into which I stuff about half my salad and voila, I have a stuffed baguette. You can always spice up your boring salad/rice or whatever at the condiments table with everything from paprika to olives.

Thats the best you can do here.. Bon Appetit!