The Gourmand strikes again:

by Miss Terry Diner

Last week in this column I wrote about the subtle difference between ‘gourmet’ and ‘gourmand’. One denotes a lover of fine food and wine, the last one is a glutton. Sometimes the Dining Out team has trouble remembering that difference, especially when the dining experience has been an exemplary one.
We had two such experiences recently. The first was a wine dinner at Restaurant Poseidon in the Jomtien Complex which was the subject of last week’s Dining Out column, and the second was a birthday party held last Sunday evening at Jameson’s Irish Pub.
The weekend carvery extends right through to Sunday evening, and is a very popular item in Jameson’s and at B. 375 (and all you can eat) is not expensive. However, the problem with “all you can eat” deals is that they promote gluttony - especially when you find something that you really do enjoy. And I mean really, really enjoy!
I have to admit that on previous visits to the carvery, I have ended up excitedly pointing at roast meats, gravy and roast potatoes and satiating myself with a heaped platter. At this birthday party, I decided I would handle the situation in a different way. I would begin with starters, rather than rushing past the starters on my way to the roasts.
Noticing someone on our table coming back with oysters, the ‘gourmet’ in me went up to find them as well. However, not only were there oysters, but there were oyster shots as well! And I love oyster shots. And it was then, the ‘gourmand’ took over.
Several trips to the oyster bar ensued, until there were no more oyster shots left. I made mewing noises but “No problems,” said publican Kim Fletcher, “there will be more coming.” And there was.
However, what was I going to eat while waiting? It was then I spied the peeled prawns and several different condiments that could go with them. I succumbed, but while loading the plate, noticed some nice pieces of warm pizza. They joined the prawns. All were eaten.
I also managed to down a couple of plates of the soup from the hot box, I love my soups! But, by then the oyster shots had returned (thank you Kim) and on the pretext of taking some for the table, I loaded a plate once more and ‘shot’ my way through several (though I did give one to the chap celebrating his birthday). No wonder they say ‘gluttony’ is a cardinal sin.
However, there is a limit, and I reached it. I didn’t even make the roast meats, though those who did in our party said they were wonderful, and the lamb stew was superb, and the roast lamb ditto. I had to take their word for it. I was decidedly full.
Incidentally, the a la carte menu operates as well as the carvery, and one of our number ordered BBQ ribs, to be presented with a plate with about half an animal on it. The portions are certainly huge at Jameson’s.
I did a small amount of research and found that ‘gluttony’ (Latin, gula) is the over-indulgence and over-consumption of anything. I will admit to overindulgence, but I’m innocent of gluttony, Yer Honor.
Medieval church leader Thomas Aquinas took a more expansive view of gluttony, arguing that it could also include an obsessive anticipation of meals, and the constant eating of delicacies and excessively costly foods. Aquinas went so far as to prepare a list of six ways to commit gluttony, including:
Praepropere - eating too soon.
Laute - eating too expensively.
Nimis - eating too much.
Ardenter - eating too eagerly (burningly).
Studiose - eating too daintily (keenly).
Forente - eating wildly (boringly).
After looking at his list, I saw at once my defense against the gluttony charges. The carvery at Jameson’s Irish Pub is certainly not expensive, so I am innocent of the Laute charge, and the whole thing should be thrown out of court. Let me get back to the oyster shots.
Jameson’s Irish Pub, 80/164 Moo 9, Soi Sukrudee (Soi AR), Central Pattaya. Secure parking. Open seven days 8 a.m. until late. Telephone 038 381 873, email info @jamesons-pattaya.com, www.jamesons-pattaya.com.

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Honey Mustard Chicken

Chicken breast is one of the most nutritious, easily prepared ingredients in the home kitchen. The Honey Mustard gives the flavor to this dish. The addition of the garlic just heightens the flavors. If you want to give it an “Asian” flavor, sprinkle with chopped coriander before serving. An ideal main item for a dinner party at home.

Ingredients                  serves 6 Butter                                    1 tbspn Olive oil                                  1 tbspn Chicken breast halves skinless/ boneless                                        6 Sour cream                              1 cup Milk                                       1/3 cup Honey mustard                     2 tbspns Garlic crushed                       2 cloves Green onions chopped              ½ cup Ground black pepper           as garnish

Cooking Method
In a large skillet or even the wok, over medium heat, melt butter with olive oil until it begins to sizzle; add chicken breasts. Cook over medium high heat, turning once, for about 15 minutes or until chicken is browned and fork tender.
Remove chicken from skillet; set aside. In the same wok add sour cream, milk, garlic and the honey mustard. Continue cooking, stirring constantly, until sauce is smooth and heated through. Pour sauce over chicken, garnish with green onions, sprinkle ground black pepper liberally over them and add coriander if desired.

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