Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.
Sage and shallots work very well with chanterelles. They are my favorite mushrooms.
Tonight I will grill a few green chili and cummin sausages. I made another small batch of them as I really like this recipe. My side will be the usual home made coleslaw. It's basically my side every Monday and Tuesday as I can make a big batch Sunday evening. I think all the cabbage is good for me.
She'll be cummin 'round the mountain when she cumms.
Will try it out with sage next time, if they still are available.
Brown them in the butter first, push them to one side of the pan, add in a bit more butter to the empty side, add in finely minced shallots, minced garlic and sage, and cook for 1-2 minutes, then toss to combine.
Had a really good banh mi. Got two to go (one meatloaf, one bbq pork). Split the leftovers in half this AM for breakfast at 745, just had the other halves for lunch because I couldn't wait any longer.
Went to Boulud Sud. Definitely better than Cafe Boulud and DBGB. The service was especially good. Much fresher flavors than the other Boulud restaurants, and I had Rouget for the first time after seeing it so much on this site. May be my new favorite fish.
Interesting. Place got absolutely trashed by reviewers when it first opened.
Some recent things.
Starting the artichokes in the pan without liquid for 10 minutes or so will help prevent them from discoloring like that.
They aren't discolored.
Sorry, that was the result of a brain malfunction. I was thinking of another, completely unrelated place.
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