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Posts by petalsandcoco

Have you ever tried it flambe with grappa or aguadente ? I like using Portuguese chourico as it  is less spicy yet still has that bite to it. The Spanish chorizo is just as good .       I score the chorizo , place it on a chorizo griller, and pour the alcohol over it. Then slowely rotate the chorizo. Its a nice little conversation piece while eating olives and deep fried cheese or assorted cheeses. I don't know how anyone else eats theirs but heating the chorizo...
I also had pipettes with grand marnier stuck in the quail prior to serving. (along with veggies)  I didn't have time to take a pic but someone else did.
Welcome to Cheftalk, we look forward to seeing you around the boards.   Petals.
You may also want to read on some of the fascinating work that Anne-Sophie Pic has done. She has  taken perfumes , and based on their floral notes, created award winning dishes.
It looks terrific !   You can always work your lattice right to the edge. 
@kaneohegirlinaz : You have done a great job at this thread !    I don't have too much to post as I have been away and now fighting the flu for the second time.    Lamb shoulder on a bed of onions, garlic and rosemary/repeat on top, drizzle olive oil. Cooked for 3 1/2 hrs 275    Simply pulled bone out.    Slow baked ham with candied ginger and marmalade      Last night , pasta which simmered for 2 hours      And I thought of you eating this ! 
We are thinking of you @Koukouvagia
That Chili sounds very nice TT.   Here are some pics of the latest in the kitchen, quail.    The sauce (manderin)    Stuffed quail      Parsley mash    Pearl onions for the sauce    Lemon Posset
I would like to thank all the terrific entries in the Flour thread this month. You helped to make this month extra special. That being said , you are all winners , truly creative and generous in every sense.  There was one member who hit a soft spot and it is here :   The winner of our December 2014 Flour Challenge is Kgirl  for her outstanding Cinnamon rolls ! Congratulations on a job well done.  You managed to bring a taste of home to my heart, loved it ! 
I agree with Ed. If you have never done it before , there is nothing wrong with handing the task back to them. Supplying food for 400 is a huge task if you have never done it before. Humility plus keeping the friendship should move you to step back.  You're wanting to help at such a difficult time is a great thing though.
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