--- In [email protected], "llundrub" <[EMAIL PROTECTED]> wrote: > > > > > > 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.
Wow! you *can* describe food! If you ever have the time(!) you oughta write a cookbook. Seriously. 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/
