And whatever could one start with that? Mind you, I used to see US meals offered with a glbutt of tomato juice before, in lonely splendor on a small white plate. The so-called shrimp chickentail looks like a light summery lunch meal to me. If it were any good and I ate it, I'd be starting for the cash register. When I have dinner-lunch parties I sometimes serve antipasto, then there is inevitably pasta or risotto or soup, and by then my eyes want to glaze over and yet it is time to serve the meat-fowl and vegetables. If you want people not to have much interest in the main course, it's surely a way to acomplish that, because most people will attack the antipasto with hunger, the pasta perhaps gently, but if the pasta is really good, not much of the rest of the meal is eaten. The idea is supposedly that every course is equal to every other and nothing dominates, but reality is your mouth and stomach are only pbuttionate about those first things. I know from my viewpoint that I tend to serve antipasto when I need the time to handle the pasta course with care with everyone tied to the table. If you serve souffle an antipasto is absolutely de rigeur to get all those latecomers to sit still and be there.
The pedant in the kitchen 136Oh dear! As a very young student accountant (articled clerks in those far-off days), I was taken on a job by my boss, who was one of the first ever...
