Posts by maguire1

Mary rich, find a sugar daddy/mamma

there ar endless amounts, of compound sauces from hollandaise, invest in a copy of le repetoire, i think thats the spelling, its a little tough to understand but they will have all the classic derivetives listed from a basic sauce.

does any one know how or heard of air drying duck breast. i imagine salting it first then hanging it cheesecloth or something like that. does anyone have a recipie or has even heard of this. thanks

i am glad that you enjoyed it. i am working for albert roux now in nyc. he opened a private dining room for myril lynch banking. when did you eat at gavroche? what did you have to eat?

thats wild, small world. i heard that place was even more of a crazy kitchen back when gordon was a line cook than it is now.

thats a good idea, i never looked at it like that. another way of doing it is to pass it through a cheese cloth or a sieve much like a broken anglais or hollandaise. then incorporate more cheese, such as your case. that way, if you...

i have not really been in that situation before. i look at it like this, it depends on what you want. why did you take thias job? to get schooled in cooking or to do your own thing. either one is a good reason. enjoy it while you...

dude, i used to work for the rouxs, you want a something good for a warm piece of bread? look through the Le Gavoche cook book, look for a rabbit terrine with mustard and chablis. unbelievable. that terrine has been on the menu for...

pates are fun to make. they take a little practice to figure out what your looking for in the final product. if giving it for a gift, i like to make them in smaller batches such as ramekins or other small oven proof glass. after the...

thanks, yeah that was just what i wanted. for the chestnut, sweet.