Portrait in grey taupe with rapidly-growing guineafowl:
We were talking about our favourite colours. I said mine was rose taupe. Nobody had heard of it. I tried to clarify by saying it is the colour of Zwiebel. That didn’t help at all …
Katie, the youngest of the stylists at work, says she doesn’t know what I am talking about half the time. The other day I mentioned that it was extremely windy and I was worried that my dress would be blown up and my petticoat – which is transparent – would be exposed. At the word ‘petticoat’, Kate collapsed with laughter; she’d never heard the word before. The lass is only 20 years old, so, when I said I have not been married as many times as Zsa Zsa Gabor, I may as well have been speaking Hungarian.
From Wikipedia, references to taupe in popular culture:
In Ocean’s Eleven, on viewing a camera feed of a back hallway of the casino, Danny Ocean (George Clooney) asks: ‘Why do they always paint hallways that color?’. Rusty Ryan (Brad Pitt) replies: ‘They say taupe is very soothing.’
In the movie There’s Something About Mary, Ted Stroehmann indicates that the colors of his tuxedo are “tan and taupe”.
An episode from the second season of Mad About You, Instant Karma, revolves around the bad luck Helen attracts after accidentally obtaining a taupe blouse without paying.
In the fifth episode of season two of Dilbert the artist Rusty represents the color taupe as orange in an art class.
Impressionist Rory Bremner has in the past referred to a fictional board that monitors Gordon Brown called ‘OFBROWN’ or ‘Taupe’.
1/3 cup port or sherry
2 tablespoons gelatine
3 tablespoons Dijon mustard
¼ teaspoon nutmeg
2 cloves garlic, chopped
1/2c diced red onion or shallot
1.5 cups duck liver cleaned and chopped
1.5 cups butter chilled and cut into small pieces
Soak the gelatine in the wine.
Saute the garlic, livers and onions in the butter with the nutmeg until medium rare.
Add the mustard and. remove from heat.
Puree with a stick-blender until smooth and season with salt and pepper.
Did you always want to be a chef / how did you become a chef?
Actually wanted to be an actor. But they said I was too short and ugly. Haha. My cousins, both excellent chefs, got me involved. Started work as soon as I finished school.
Tell us about your latest venture and where one can buy your products
Our latest venture is my girlfriend and I selling biscotti and brownies. For now! Our name is Angels Delight. You can contact me at firstname.lastname@example.org for orders. We deliver within Cape Town and post to other areas.
Who do you rate as the world’s top three chefs?
Raymond Blanc, Rudi Liebenberg and former head chef and co-founder of NECI, Michel Leborgne.
What is your ultimate dinner menu?
Starter: My garlic mussels. Mains: char grilled rib eye with Bearnaise and basil mash and white chocolate mousse with summer berries for dessert.
Do you have a favourite wine?
Most dry white wines. And Beyerskloof red wines.
200g caster sugar
115g cake flour
85g cocoa powder
100g white chocolate chopped into chunks
Pre heat oven 160deg C
*cream butter and sugar well
*add eggs 1 at a time beating well after each time
*add cocoa and flour and mix in.
*Fold in nuts and chocolate pour into greased baking pan and bake.
*40 minutes for gooey or 50 minutes for firmer
Thanks, Chef, I will.