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What did you eat last night for dinner?
- Thread starter Fabienne
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ehkay
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Yea, same here I think. Unless I see some nice fish that they have a good recipe for. I think I'm gonna do the brioche stuffed chicken once morels come.
Also, I had trouble with the celery root crumble recipe--i just got a blender filled with starch water. I ended up just microplaning some celery root, and grating some potato, mixing with oil, and then put it with it in the oven while the salt crust was going and checked on it every now and then.
Yea, same here I think. Unless I see some nice fish that they have a good recipe for. I think I'm gonna do the brioche stuffed chicken once morels come.
Also, I had trouble with the celery root crumble recipe--i just got a blender filled with starch water. I ended up just microplaning some celery root, and grating some potato, mixing with oil, and then put it with it in the oven while the salt crust was going and checked on it every now and then.
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mgm9128
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I really want to do the turbot with black truffles dish. It's just a bit problematic to have both fresh turbot and black truffles in my possession at the same time.
For the celery root crumble, I'm assuming it's a similar process to the parsnip crumble I made for the snapper dish. I just blended parsnip with water, drained and passed it, then fried it in oil.
I really want to do the turbot with black truffles dish. It's just a bit problematic to have both fresh turbot and black truffles in my possession at the same time.
For the celery root crumble, I'm assuming it's a similar process to the parsnip crumble I made for the snapper dish. I just blended parsnip with water, drained and passed it, then fried it in oil.
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ehkay
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Yea, that's kind of my complaint from yesterday about how these kind of get annoying to shop for. I like shopping for ingredients, but I don't like walking between stores in the cold with heavy bags and fighting through crowds looking for things that I have a pretty low probability of finding.
For the crumble, I think I may have looked away from the vitamix for too long, or put it on too high of a power then. Came out fine anyway, and I prefer to avoid frying in my apartment anyway, so no big deal.
I really want to do the turbot with black truffles dish. It's just a bit problematic to have both fresh turbot and black truffles in my possession at the same time.
For the celery root crumble, I'm assuming it's a similar process to the parsnip crumble I made for the snapper dish. I just blended parsnip with water, drained and passed it, then fried it in oil.
Yea, that's kind of my complaint from yesterday about how these kind of get annoying to shop for. I like shopping for ingredients, but I don't like walking between stores in the cold with heavy bags and fighting through crowds looking for things that I have a pretty low probability of finding.
For the crumble, I think I may have looked away from the vitamix for too long, or put it on too high of a power then. Came out fine anyway, and I prefer to avoid frying in my apartment anyway, so no big deal.
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I have to say that having fully looked through that book, there is nothing I want to make from it.
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mgm9128
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I wasn't aware of that contest until someone informed me I had been granted the distinction. It all comes naturally, I suppose.
I wasn't aware of that contest until someone informed me I had been granted the distinction. It all comes naturally, I suppose.
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You go to war with the army you have, not the army you want.
foodguy
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