I'll try something different...
saute' green onions, garlic, crab- filling for omlette (eggs)
use basil and ginger for garnish
extract pomegranate juice- add other ingredients to make a syrup- serve over grapefruit...
Pan- I guess you are just too sweet for us...lol We know who to ask to bring the desserts!!!
Chef-in-training- are these actual ingredients you have been given to create with, or are you just having fun with us??
to be honest I was hoping to glide over a comment.
I would have made a champagne crab timbale with grapefruit glazed crab garnish using all the ingredients. I would have shrunk the egg to a quale egg.:lol: :D
I'm pretty sure you used to work for me (metaphorically speaking)
CHEFINTRAINING: Don't be so hard on yourself. That's what practice and years and years and years of experience do for people. I'm sure with a lot of work and an open mind (which may be the hard part) you'll be able to make a crab souflee that tastes good. How's culinary school treating you.........chef :chef: ?
These are ingredients I am just having fun with. Culinary school is treating me well, and all please excuse my ignorance. When I hear souffle, right away I think of sweet rather than savory. Again, pleaase excuse my ignorance. I only have one more semester to go for school and I graduate (2 months). I just also first started working at my first fine dining establishment. The restaurant seats 150 people, you'll spend $31-$50 per person and its located in one of Los Angeles' tourist spots.
oh my gosh!! LOL I needed a good laugh tonite- THANK YOU!!!
(I am sitting here doing my favorite task- work, at midnite, at home- printing my employees' W-2's Ugh!!- just thought I'd log on- so glad I did!)
Poor Dan- good thing he's not a chef- he would have been bar-be-qued!
(and no, I did NOT vote for him- but I DID vote for Arnold)