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Posts by ehkay

I was joking because that dish generates such an uproar every time it gets posted. I used a $9.99 bottle of Beaujolais. The d'Yquem poached Capon is a dish described in Doddin-Bouffant, which Alleno actually made on a christmas menu, as Max pointed out.
I was told that you could not ship into California from Michigan. I ordered some from Oregon, but they haven't arrived yet.
Do you ever use frozen chestnuts?
Foie Gras poached in La Tâche.
Does the pH of the boiling water matter?
Handsome sauce drizzle.
HPN bitchez
You should try your hand at grouse hunting.
Did you shave white truffles onto it?
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