Posts by ChefRay

For some reason, I didn't recall it but I looked and, darned if it's not, butter and flour. In defense of the rice side of things, Julia Child often cited Saint-Ange as a major influence and both books call for flour.

Looked into it a bit. It turns out that some recipes call for powdered lobster shell. I don't know how that would turn out, but it's still not flour.

Sounds like the roux wasn't stirred well and a little bit of raw flour got left undissolved. Why is beyond me because I've always seen Bisque thickened with rice puree.

I found a pumpkin dumpling similar to what I described at a whole foods market near my house. They were pre boiled so all that would need to be done is the pan finishing. and making the whipped cream. Edit to add: Ther aren't a...

I'm asking about, if this makes any sense at all, using the ingredients themselves to create the visual appeal of the dish. What comes to mind at the moment(because I've got one in the oven right now) is a roast quail with the only...

That sounds like an awesome amount of fun, by the way.

I like to make squash dumplings for a snack. Split, clean, oil, and salt your favorite sweet squash and roast it until it is the texture of baked potatoes(check it at about 30 minutes at 325 F). Bake a few potatoes. Mix the...

That's really the root of the question. Presentation that is intentionally rustic. I'm not referring to shoveling stuff onto a plate and chucking it from the pass ala Awful Waffle but thoughtful presentation that is intentionally...

I like the easy precision of metric. Being an American, however, I prefer the familiar comfort of standard.

Not really black so much as browned and very dark at the edges. Perhaps I was a little loose in the description.