Hey Moya. I'm not on Twitter but guess what we're having for dinner. Hollandaise sauce au gratin. On n'est pas jetable. Fake hollandaise sauce doesn't glaze properly. It doesn't taste right either. Moya Greene recently gave a really goofy interview with the Globe and Mail about her cooking skills she learned from a book.
Ever wonder why she never learned to cook until she was in university and had to feed herself? She admits her mother was a great cook and she learned to love good food at home. Yet she claims she never learned to cook from her mother. She claims she became an expert on French cuisine from a Better Crocker cook book.
Before that she was just another spoilt brat who never cooked at home. In her interview she made a snide comment about Bearnaise sauce pretending that the corporate way of cheap and easy had in some obscure way anything to do with nouvelle cuisine.
Hollandaise sauce really isn't that difficult. Egg yolks, gradually heated and whipped then taken off the heat and whipped while warm clarified butter is added. Great on a seafood schnitzel and magnificent when glazed au gratin. The high heat browns and fluffs it up. It's kind of like telling the difference between a fake diamond and a real one except we're talking about taste and consistency.
Moya Greene is a con artist that is wrecking havoc on the Post Office. Look at her track record at Bombardier and look how removing public accountability has dramatically increased train derailments at CN. Her blind arrogance insisting that the public and public sector managers are stupid is a clear recipe for disaster. www.youtube.com/watch?v=aUv4u0wgo1U
No comments:
Post a Comment