Tasteful feedback

16 Responses to Tasteful feedback

1. John Miller says:

   14 April 2008 at 4:19 PM

   Fr. Z.,

   You should think about coming out with a cookbook!
   Here’s a title: “Mangia with Fr. Z: Creative dishes for your blognic!”

   I think it would be more popular than “Baking bread with Fr. Dominic.”
2. mike c says:

   14 April 2008 at 4:32 PM

   Well, if you’re in the NYC area on Dec.26, next, you’re invited to my Brown Martyr’s Dinner. I invite local orthodox priests who are being dumped on by their bishops, and the local FSSP padres. The menu is usually the same:

   Various patés before dinner – Prosecco,Beaujolais or beer
   Wild Mushroom Risotto – Amontillado
   Coquilles St. Jâcques à la Parisienne – Chardonnay (domestic)
   Potage Champinon Île de France – (save that chardonnay)
   Filet de Boeuf en Croûte et Feuilletons, Duxelles – Romanée St. Vivant
   Haricots vertes amandine
   Brucín
   Bûche de Nöel
   Chesire Yard Stilton cheese – Port

   As you might imagine, this meal is served over a couple of hours. No dine and dash here. Wines served depends on what I’ve bought during the year. Another pre-requisite, you must have read St. Thomas, St. Augustine and at least 2 books by Michael Davies, and have 1 or 2 good Malachy Martin stories. You can repeat the latter only if you didn’t relate it the year before.
   In addition to a good appetite, you must have a healthy distatste for the bishops.
3. Diane says:

   14 April 2008 at 5:04 PM

   Is there such a thing as low-fat piccante sauce?
4. Flambeaux says:

   14 April 2008 at 5:08 PM

   Excellent.

   Fr. Z: elevating minds and palates ad maiorem Dei gloriam
5. JM says:

   14 April 2008 at 6:33 PM

   All I can say is that if Fr. Z did come out with a cookbook, I’d buy it in a heartbeat!
6. KK says:

   14 April 2008 at 7:06 PM

   Fr. Z,

   Your 354,568,981 posts on the Extraordinary Form of the Roman Rite really piqued my interest.

   Since I like to try new liturgical experiences, I tried making it to one today.

   It was wonderful! Even our very picky 6 year-old and 8 year-old tried it and loved it. They want to go again soon.

   God bless you for writing those 354,568,981 posts!

   NOW your work is done.
7. AlephGamma says:

   14 April 2008 at 7:37 PM

   In attempting to follow Fr Z’s example – “Lead the way Father!” – I tried the Bearnaise but I couldn’t get the emulsion right. And add to that so many different recipes! And I had to get some things I never looked twice at before, shallots, white wine vinegar, tarragon and chervil. Oh well, there’s always another time. :)
8. Ann Koch says:

   14 April 2008 at 8:39 PM

   Could someone tell me where to find this recipe??

   You all are making me hungry!
9. Ann Koch says:

   14 April 2008 at 8:42 PM

   Where can I find the recipe? You are all making me hungry talking about it.

   I want to try it over a nice tender filet.
10. malta says:

    14 April 2008 at 8:54 PM

    I made the bearnaise for my wife and we both loved it! We coupled it with a ’78 Port which I had been saving, and the combination was wonderful. Thanks for the recipe Fr. Z.
11. Cacciaguida says:

    14 April 2008 at 8:58 PM

    Bearnaise! MMMMMMM!
12. Sam says:

    14 April 2008 at 10:22 PM

    AlephGamma:

    You have to be very careful with the temperature of the egg yolks. If they get too hot the sauce will
    separate. I cook it in the top of a double boiler where the water is barely simmering and take the top
    out of the bottom periodically just to be extra careful. Never fails. Also, I strain the shallot/wine/
    tarragon mix after reducing it. It gives a distinct flavor without a “bite” from the seasonings. When
    I’ve had bearnaise sauce in restaurants it is not strained, so maybe that is a more authentic recipe. I’ve
    tried it both ways and prefer it strained.
13. julia child says:

    14 April 2008 at 10:32 PM

    you are really a foodie

    please be careful about your weight—–your health is very important

    we need you for the mass
14. Vincenzo says:

    15 April 2008 at 12:24 AM

    Ann Koch wrote:

    “Where can I find the recipe? You are all making me hungry talking about it.”

    Click here.
15. mike c says:

    15 April 2008 at 8:40 AM

    Sauce béarnaise and Port? E-e-e-ew! What a waste of good vintage port. Seek out a good Stilton Cheese, see above, and cut a slice, put it on a slice of tart apple and sip that port slowly. I guess De gustibus non est disputandum still is relevant.
16. skohner says:

    17 April 2008 at 1:35 PM

    Dear Father,
    As a former parishioner of St. Agnes in St. Paul, I have attended your Masses and trust your opinion very
    much. I am puzzled by a recent interview with Cardinal Schonborn on C-Span’s “Book TV” about his new book;
    although I have not read it. In the interview he quoted in a positive way from both Charles Darwin and
    Tielhard de Chardin. Chardin was very trendy during my 1968 college days, so I am somewhat familiar with
    him. It was my impression that Chardin was exposed as a fraud and borderline new age heretic. From what I
    knew of Chardin’s writings as an average college student, his thinking seemed extremely new age-like
    “fuzzy.” Likewise, I understood Darwin’s theories to be just that…substantially unproven theories with
    some serious flaws.

    My question is, Father…What do you know about Cardinal Schonborn’s seeming approval of Darwin and
    Chardin? I am surprised because of the Cardinal’s relationship with Pope Benedict and Father Fessio
    (not to mention his editorship of the New Catholic Catechism). Does his seeming admiration of Darwin
    and Chardin reflect the views of the Pope and Father Fessio, or did I completely misunderstand this
    speech about his book on C-Span?

    I would be most grateful, if you could enlighten me on this; and God bless you and your wonderful work!

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