On Thu, Sep 11, 2008 at 2:03 PM, Adam Churvis <[EMAIL PROTECTED]> wrote: > Sam, > > I'm assuming you meant to add the mushrooms along with the shallots.
yes > This really sounds nice, but try this next time: > > 1) Use very tiny whole capers, and whole Kalamata olives. Tear the olives > into small pieces as you pit them, and add both of these ingredients at the > very end as you add the sage. The flavor should be brighter. I'll try that. I switch between black and green olives depending on the taste I'm in the mood for. Latley it's been green. > 2) Instead of brown gravy, try using a combination of chicken stock (the > real stuff from scratch is best, but Swanson canned will work in a pinch) > with a couple small pieces of glace de viande (only the real stuff from > scratch will do) whisked in. A *much* better sauce will result. The glace > takes all day to make, but it's *so* worth it. I just mentioned the gravy for the masses. I'll try chix gdv combo. > 3) Use a small amount of tomato paste rather than 1/4 cup of marinara. My > favorite is Rega brand (Contadina is mud). > > 4) Use fresh sage, and fry it briefly in a little butter just before adding > it (and the butter) to the sauce at the end. Nice idea. > 5) And finally, use a Publix Greenwise chicken. Short of a Black Guinea > Fowl, it's the best chicken you'll find in this country. As long as it isn't Tyson. Their chicken taste like the chemicals in chicken role. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Adobe® ColdFusion® 8 software 8 is the most important and dramatic release to date Get the Free Trial http://ad.doubleclick.net/clk;203748912;27390454;j Archive: http://www.houseoffusion.com/groups/CF-Community/message.cfm/messageid:268849 Subscription: http://www.houseoffusion.com/groups/CF-Community/subscribe.cfm Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=89.70.5
