It begins to appear that several lenr recipes are at salivatingly close to hand. Which is most repeatable and delicious is the most important question, and which can readily produce more than a micro-appetizer portion. Is there sufficient detail in the recent Chinese paper(s) to put that Asian variation on Russian Borscht on the table and compare it with the Floridian olive garden style ‘merican fare. Time to pitch and explain your personal favourite along with any special spices or techniques … We know that a great truffle risotto needs both the real truffles and the proper stirring or it is a failure. Come on you French sauciers, where’s your famous touch with the sauce.
