2 Tough and Crazy people get together and consider life through the Oracle of the Animated Gif. They contemplate Cooking Dinner in the turbo oven. They are not sure about this matter. When the atmosphere is chilled between two people – is it wise to share the meal or better to eat separately. They will dine ensemble.
“The dinner table is the center for the teaching and practicing not just of table manners but of conversation, consideration, tolerance, family feeling, and just about all the other accomplishments of polite society except the minuet.”
Judith Martin
“We have said how necessary it is that in the composure of a sallet, every plant should come in to bear its part, without being overpower’d by some herb of a stronger taste, so as to endanger the native sapor and virtue of the rest; but fall into their places, like the notes in music, in which there should be nothing harsh or grating: And though admitting some discords (to distinguish and illustrate the rest) striking in all the more sprightly, and sometimes gentler notes, reconcile all dissonances, and melt them into an agreeable composition.”
John Evelyn, Acetaria: A Discourse of Sallets (1699)
It is an old maxim in the schools,
That flattery’s the food of fools;
Yet now and then your men of wit
Will condescend to take a bit.
From Cadenus and Vanessa by Jonathan Swift
“Cold steel was not meant to be an after-dinner dessert!”
–Sword Swallower
VICTORIAN DINNER PARTIES
We have remarked that most recently a decided tendency has been apparent in the best English society to adopt a more simple mode of entertainment than has for a considerable time prevailed. Gradually it is beginning to dawn on the leaders of fashion that the best English cookery is by no means inferior to some of the productions of foreign cooks. In point of expensiveness – a very material consideration in the eyes of many – a thoroughly good English dinner may vie with the most elaborate bill of fare composed for the greater part of morsels with high-sounding names. Our real or mock turtle soup, saddle of Southdown mutton, sirloin of Scotch beef, fat capons, choice game, and finely-grown vegetables, are inferior to no class of living throughout the civilised world. What English cookery really does require is skill on the part of cooks, to send up their productions in perfection to table. Whilst nothing is more enjoyable than a well-roasted joint, hot and cleanly served, few kinds of food are equally unsatisfactory, if wanting in these attributes. Conscious of the genuine excellence of our nationa1 dishes, in many of the best Continental establishments the owners keep English servants exclusively to attend to the roasting of meat, and plain boiling of vegetables. Perhaps, when the above facts become more generally known, English housewives will take heart of grace, and no longer apologise to strangers for offering them a simple English repast. The attempt to give foreigners and others, who keep professed cooks, badly-made entrees, is very like sending coals to Newcastle. The labour is not appreciated ; regrets are felt for the host’s well-intentioned efforts, but the failure is none the less great.
As a general rule, the decorations of a dinner-table should only be slightly raised, admitting of an uninterrupted view of each other by the assembled guests. Flowers in pots and growing vines are no longer in favour. They are considered fit only to decorate, a sideboard or side table; and even in such places they may be found in the way, if the space be limited. Fresh flowers only should be used to decorate dinner-tables. Artificial flowers are not in good taste, and are never seen in private houses where refinement prevails. The taste displayed in decorating tables is never so commendable as when applied to some useful purpose. And now that it is the custom to place fruit on the table at the beginning of the repast, the effect produced by grouping fruit is a legitimate object of study. Nothing is more appropriate than a centre-piece composed of dessert fruit, leaving choice flowers to figure in small vases and specimen glasses, in different parts of the table, marking by their position the boundary of certain dishes, and breaking a line of plates and glasses.
Wild Onions with Scrambled Eggs
Every spring when the wild onions come
up, Choctaw women gather the onions and
cook a traditional Wild Onion Dinner. In
Oklahoma, we had Wild Onion Dinners all
over the state at a lot of Indian churches for
a Saturday feast. I helped serve the take-out
orders this year at our church and we
served wild onions with scrambled eggs,
salt pork or chicken, mashed potatoes, pinto
beans and grape dumplings with fry bread
or corn bread. Hundreds of people came
for this traditional feast.
I had a feeling once about mathematics — that I saw it all. Depth beyond depth was revealed to me — the Byss and the Abyss. I saw — as one might see the transit of Venus or even the Lord Mayor’s Show — a quantity passing through infinity and changing its sign from plus to minus. I saw exactly why it happened and why tergiversation was inevitable — but it was after dinner and I let it go. — Winston Churchill
I do not know much about gods;
