Posts by Ski break

Thanks everyone..I do the salting for an hour routine but still..in any event..it's great foodies!!    a bientot et merci   SB

Hi.. Have made Moussaka a few times and keep trying different ways frying/roasting the eggplant so it doesn't come out "mooshy" with little luck. I don;t do bread crumbs or panko either (or should I). I cut the pieces max...

Don't have to..I add after. Key is to sear the meat in batches. After all the ingredients and liquid come to a boil , add the flour (mixed with cold water or butter) to the stew and it will thicken as you stir it in. Bon appetit SB

Thanks everyone ! The lobster tail ref was sort of a joke...anyway much appreciated and yes Chef ED I was going the consomme route... a bientot at bon appetit SB

We live in Toronto...same wedda as the Windy City...Frozen mangoes from Costco are great and you don't have to cut...(where the **** is that pit ?)

Hi I notice in a number of recipes regarding the subject that they require some form of meat/poultry along with the usual egg whites, carrots onions all blended. Is this really necessary or is it just for flavour enhancing..I ask also...

Use won ton wrappers..3 sq in ones. just egg wash or water the edges et voila!! Cook as per package instructions Ski Break

Don't forget some shredded onions! About 1/4 pound per 1 pound of potatoes. Garlic infused clarified butter for frying..if you like same

I agree with French Fries !!! MMMMMMMedalllionsssssssss :chef:

Thanks everyone!! I finally decided to do baked chicken wings Will leave the shrimp and salmon for a newberg "receep" Ed..loved your response!!!!!!!!!! all da bess Moi