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Posts by ehkay

Foie Gras poached in La T√Ęche.
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?
There's a l'astrance dish which IIRC is also based on chestnut/porcini (whatever it is, it's really fucking good), but is based off of a toasted bread broth. could be a pseudo workaround for you.
You should try making the lobster bisque, without butter.
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