haha,yes , fun.
tonight i cooked a homemeal for my wife and kids,little veal saussages ,roasted potatoes and sauteed young carrots. and for myself i opend a jar of farmmade cassoulet ( wich i bought on the market in the ardeche region...
i'm a headchef and i make 2500 euro a month (2700 usd ) after 16 years of hard work.
here in belgium the rates are lower the higher the restaurantstatus .
someone younger then me ,and workin in a trendy eatery,might have the same...
:) never heard of it,but that doesn't mean we couldn't try .
i think you should start with chicken or poultry stock,or vegetable stock since you want to use it with fish aswell.
Sautee some mirepoix in vegetable oil,add a bouquet...
Its people like you,we dont need !
according to the general manager at one of my first jobs.
that was the most motivating comment ever! :D
wonder what happened with him.......
well, one of mine is Pesto Di Genovese , the basilleaves , roasted pinekernels,
freshley grated reggiano,garlic,olive oil . and its so divers to use,
so simple,so ..divine :)
sauce Grand...
on le gout et le couleur ne discute pas.
excuse my french.
meaning , you can NOT discus taste or color
thats something everyone makes up for him/herself.
And asfar as Elbulli or Thomas Keller or any other ,
they are the ones who...
loose the souffle.
why don't you try a chocolat fondant ?
make all preps the day before,put the batter in buttered ramequins and freeze it .on the moment you bake it for 8 minutes orso,pop them on your garnished plates and your guests...
