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Old 12-13-2005, 03:09 AM   #11
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Originally Posted by JoshBenske
I actually do have a 8x17, heres a picture. Some sushi and seared Ahi that I made for my gf's birthday.

Yeah, that's what I'm talking about. A little bit of a hassle if you're doing everything yourself (does anyone help to serve the food or are you the waiter/busser as well?) but presentation wise you can blow people out of the water. You could take a simple Osso Bucco Milanese and split up the components: You put the Veal Shank plus the jus in one area, the Risotto with shaved/grated Parmesan or Pecorino Romano in one area, the Gremolata in another area, and maybe a saute of Rapini with Lemon and Garlic in another area. I did an Asian-Style "Osso Bucco" like this using Soy Braised Veal Cheeks. My "gremolata" was minced Ginger, Garlic, Cilantro, and Scallion flashed with hot peanut oil, my starch was Jasmine rice, and I did a little saute of Shiitake, Maitake, and Hon-Shimeji mushrooms with Sugar Snap Peas as an additional side.

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