More Eating Anecdotes (Post No.4961)

Compiled by London Swaminathan 

 

Date: 29 APRIL 2018

 

Time uploaded in London – 12-28 am (British Summer Time)

 

Post No. 4961

 

Pictures shown here are taken from various sources such as Facebook friends, Books, Google and newspapers; thanks. Pictures may be subject to copyright laws.

 

 

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Mark Twain habitually bemoaned the poor quality of French coffee . It was his insistence that the concoction was brewed by rubbing a chicory bean against a coffee bean and dropping the chicory bean in the water.

Xxx

Poisonous Mushroom’s effect


At a Sunday night tea which the author Hamlin Garden attended he was served Some fresh mushrooms.,
Are you sure, Madam, he asked his hostess with great concern. That these are not poisonous variety of mushrooms?
The hostess assured him that they were harmless and edible. As he still hesitated, looking speculatively into space, his hostess asked him if he was still afraid.
No, mused Mr Garland, I was just thinking of the effect on American letters should you be wrong.
Xxx

 

With Potatoes!


The wonderful Madame Ernestine Schumann Heink, greatest contralto of her time was seated in a restaurant near the Metropolitan Opera House with an enormous steak before her. Enrico Caruso came in and joined her at the table.
Stena, he said in mock astonishment, you are not going to eat that alone?
No said the portly contralto, no not alone; with potatoes.

Xxx

Don’t Eat Fork or Knife


Sir Richard Jebb, the famous doctor, was a liberal eater, a high liver. He believed the digestive organs were made to be used, not nursed. The question frequently asked by his patients what may I eat, Doctor? Was exceedingly annoying to him
On one occasion, he gave this answer,
My directions, sir, are simple. You must not eat the poker shovel or the tongs, for they are hard of digestion nor the bellows, for they will produce wind in your stomach; but you may eat anything else you please

Xxxx

Inventions and accidents

The old saying that many great inventions are the products of accidents seems to hold true in the culinary field.
There is a tradition surrounding the origin of Melba toast which was supposedly the great creation of the French master chef, Escoffier.

 

At the Savoy in London, Cesar Ritz was maitre d’hotel and Escoffier was chef. Nellie Melba, celebrated prima Donna was staying there and was strenuously dieting, living largely on toast.

 
It chanced one day, while the master was preoccupied, that an unerring prepared the great lady’s toast. It was bungled and was served to her in a thin dried up state resembling parchment. Ritz beheld with horror his celebrated guest crunching this aborted toast, and hastened over to apologise. Before he could utter a word Madame Melba burst out joyfully, saying, Caesar, how clever of Escoffier. I have never eaten such lovely toast.

Xxxx SUBHAM xxxxx

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