Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.
I just wanted to have two different preparations of fennel on the plate. My teeth still work well, and I'm 20!
Purees are fine, fok is being overzealous here.
Yes. I enjoy going by recipes, such as all of the Bras dishes I posted yesterday. I certainly learn a lot by doing so. But, sometimes, I enjoy experimenting with flavors and techniques on my own. It is gratifying, and I enjoy the process of cooking exponentially more when I am doing my own thing, whether it ends up working out or not.
Not in one night:
Black bass stuffed with langoustines, topped with caviar:
Consomme with butter, leeks, ginger, oyster mushrooms, oyster, scallops and langoustine:
What's the sauce with the bass? Sounds delicious. Will PM for recipe.
Both look and sound fantastic.
Just a dessert: pear poached in white wine with mint, thyme and vanilla; and a dollop of mascarpone.
Matt, I want a bucket of that cod dish.
Binge, looks fantastic.
wow matt. beautiful. looks really delicious.
Just finished a bowl of Thai noodle soup. Not the prettiest, but good for when I'm drinking and need something quick...
one more time. these guys are seriously good.
Was the recipe for this soup posted somewhere? Every sort of pumpkin based soup I have seen ends up orange even with the basil.
Did this last night....but I couldn't get a good sear on my steak. It still tasted good but the crusting was spotty. Did it with a cast iron pan taken out of the oven at 500 and then put on a burner on high...but I don't know that the burners in my apartment really have that much output. Maybe I will work a propane torch into the mix somehow...
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