> > Great menu! Using Peychaud's bitters as a cooking ingredient, > brilliant, why didn't I think of that? I thought I was the cat's butt > for using Pernod. Thickening mussel curry with egg yolk and cream, > nice! Makes me want to dunk in a baguette to get every drop. I am > taking notes man.
Thanks. Yep, I use a liason to thicken a few items like the poulette which is a thick lemony mushroom cream, the drunken escargot sauce which has yellow chartreuse and lemon peel, and right, the Charentaise which is elegantly light yellow with just a hint of curry. So it is velvety and pleasant. Peychauds goes on the plate with some Pernod and then the BBQ is placed on top so the flavors are different in different bites. Just like the drink where one coats the glass. If only I hadn't been sick of the menu by the time I finished creating it. Now the test of patience is doing it the same now forever. I did make the menu enjoyaboe to cook for myself though with some fun and fresh items like papaya, plantains and pineapples, plums, and some berries, and so I get to make specials with them, like my fish dailies and so on. Anyone need a job cooking in New Orleans? To subscribe, send a message to: [EMAIL PROTECTED] Or go to: http://groups.yahoo.com/group/FairfieldLife/ and click 'Join This Group!' Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/FairfieldLife/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/FairfieldLife/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
