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Notes10/21/2019
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Floyd
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Floyd
Manlé Melbourne people menu
Dear Aunt Manlé,
i am infinitely grateful for the recipe you sent me last week. You were absolutely right that vegetarianism is no way out for Unserins just because you don't like the meat anymore. It depends on the preparation, how true. With your "Amber Absolutely" you have even managed a multi-course menu in only one piece. That's masterful, Aunt Manlé.
This fruity, spicy plum, whose sweetness is only tarnished by a slight sour hint of Johannesbeer and flanked by a minimal hint of rose, is an extraordinary aperitif, as it lets us start with the dessert like children. I didn't think it would be possible to add such a fragrance to meat. I enjoyed this starter for several hours before slowly moving on to the second course.
I know you knew, Aunt, but I have to express it gratefully again at this point: I love smoked meat, especially when it is resinous-ambry and slightly woody like this. This main course melts sweetly balsamic for hours, stays warm for a long time, balances amber, benzoin and labdanum to perfection and rarely lets cool green spices shine through. That's how I like people. Who needs a sweet dessert if you don't want to let go of the main course when it becomes so light and airy that you could take it with you to bed? I know, auntie, you once forbid me to take food to bed because of the stains, but you can make an exception, can't you?
i am infinitely grateful for the recipe you sent me last week. You were absolutely right that vegetarianism is no way out for Unserins just because you don't like the meat anymore. It depends on the preparation, how true. With your "Amber Absolutely" you have even managed a multi-course menu in only one piece. That's masterful, Aunt Manlé.
This fruity, spicy plum, whose sweetness is only tarnished by a slight sour hint of Johannesbeer and flanked by a minimal hint of rose, is an extraordinary aperitif, as it lets us start with the dessert like children. I didn't think it would be possible to add such a fragrance to meat. I enjoyed this starter for several hours before slowly moving on to the second course.
I know you knew, Aunt, but I have to express it gratefully again at this point: I love smoked meat, especially when it is resinous-ambry and slightly woody like this. This main course melts sweetly balsamic for hours, stays warm for a long time, balances amber, benzoin and labdanum to perfection and rarely lets cool green spices shine through. That's how I like people. Who needs a sweet dessert if you don't want to let go of the main course when it becomes so light and airy that you could take it with you to bed? I know, auntie, you once forbid me to take food to bed because of the stains, but you can make an exception, can't you?
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