Posts by Ma Facon

It's a tie :chef:

Applewood smoked duck Butternut squash bisque Mixed greens salad,Walnuts, Wild rice bread croutons, Roasted shallot/orange vinaigrette Whole boneless rolled/tied roasted young turkey (salt&pepper) Carmerized carrots with maple...

I enjoy the control of the texture of a crisp cookie when dipped in milk for a short time (crisp) or longer in the milk for (soggy) Depends how I feel.

Come to think of it (again) I used to make "yolker toast" Crack 6 eggs and seperate the whites from the yolks, Use only 2 whites and 6 yolks and cook like a sunny side up, Then serve with over buttered white toast, Have a...

Never had baboon butt, How does it eat ?

Cajun creamed shrimp pressed into a baguette, Eat it with a fork and knife, Like the old bookmakers sandwich. Anyone remember that one ?

There is air trapped inside the rav.

Right, That is what I said. I think :smiles:

It's a remoulage:chef: I do it all the time, Take an initial stock and use it like it is water for the second stock. You can also reboil the bones/veg after the drain and use it for the next stock.

After Neuskes, The finest................