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Just wondering...

post #1 of 6
Thread Starter 
Thinking about dinner for tomorrow night, had some fish, either poached or lightly breaded in mind, possibly with a beurre blanc. That's a French sauce made by reducing wine and adding butter.

I wonder if making beurre raymond would involve reducing Perrier, a la maison?

 

Best made in a heavy pot with high, cast ....  oh, never mind.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #2 of 6

I have never heard of beurre raymond before? I googled it and found recipes for "Raymond Beurre Blanc"... never heard of that either and can't find any French references to it... not sure where that comes from? I'm assuming it has something to do with Raymond Blanc...??

 

Another idea you could try is a beurre rouge. 

 

What fish?

post #3 of 6
Thread Starter 

A joke, a pun.  Raymond Burr, Perry Mason, Ironsides.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #4 of 6

I've got a 955 ml bottte of reduced Perrier.. you just need to add water in a ratio of 3.579 : 1.879.  I'll sell it to you cheap, sixty bucks for the bottle...

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #5 of 6
Quote:
Originally Posted by teamfat View Post
 

A joke, a pun.

 

Completely missed it. :o

post #6 of 6
Thread Starter 
Quote:
Originally Posted by French Fries View Post
 

 

Completely missed it. :o

 

 

Don't worry, it had a fairly narrow target audience, those who understand very little French and also are familiar with old American TV shows.  I did like foodpump's comment about adding water to "reduced" Perrier.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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