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Posts by Koukouvagia

 We should only be posting questions about food. 
I admit I don't come to this thread often because it leaves me so hungry. Here are some stuff I've been eating lately
I'm sorry but we can't be friends anymore lol Seriously though, for the first time in maybe years I used white pepper today.  I don't know why, I was making roasted cauliflower and just wanted to preserve the whiteness of the vegetable I suppose.  It tasted great but again, the smell is horrible.  It doesn't taste like it smells but I do prefer not to have to smell it.  Anyone else smell white pepper?
I've never had scallops any other way than seared!  Mind blown  So what does a poached scallop taste like and feel like?  Very interesting!
 This one is easy - black.  I find white pepper to have a very unappetizing odor.   Parsley or cilantro?
 Long videos are a drag, but these are short and informative.  I enjoy videos a lot.
I think it's risky to do, scallops are so flaky and tender that I would be afraid it would split. At best the purer might ooze out. They're not pliable when cooked.
I actually don't know. But, diver scallops are such an expensive and precious ingredient to me, the thought of cutting into it seems unnecessary. Perfect can't be made better. Is there another way to incorporate your puree without compromising the integrity of the scallop?
Y'all making me hungry. Working so much I got no din din tonight.
Ermmm yes, the best chicken dish of all.
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