Introduction to "Monthly menu" (nr. 1) for October 2005

This being the first of its kind, I must preface the actual menu with a few words dealing with my problems within this area. You see, I have to try and make it right to everyone, different religions, different geographical zones, different tastes (no poultry, right?), as well as availability problems (in Japan it is difficult to get the flour to make German knoedels, for example, and you may be frowned upon in Tel-Aviv, if you ask for pork suet!) As we all know, God is an American, and call himself (for the moment) Bill Gates, so we may well get through with few problems.

All the ingredients are interchangeable - that means pork can be changed for veal, or even for poultry etc., but please don't try interchanging things to the point of putting a pork chop in your coffee, and saying it's my fault!

It goes without saying (unless stated) that GOOD bread (french, preferably) and other staples, like salt, pepper mills, mustard are all available on the table, but NO KETCHUP, CATSUP, CORN RELISH, HP (BROWN SAUCE) and the like. If they are on your table when you serve these meals, remember - I AM WATCHING BEHIND YOUR LEFT SHOULDER!!!!!

These are (or will be) all menus prepared recently by myself, for myself (lonely heart as I am), so any quantities given must be adjusted, if not given.

There will also be a few "professional tips" given at the end of, or even during, the course of the menu, allowing you to take a shortcut etc.

Bonne Appetit! Gueten Appetit! For the English, do it and get it down you!

Martini Although not mentioned, everybody knows that a good meal is always preceded by an aperitif, served with a few canapes, or simply some crisps, but always with olives, cashew nuts/peanuts and the like!

Candlelight Dinner Candlelight dinner, WHY NOT? Everybody does!

Chef The most important. Be polite to him/her! Chef

OR ELSE!!







A confirmed and adjured European.

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