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Old 12-24-2004, 11:20 AM   #21
Certified Executive Chef
Join Date: Aug 2004
Location: Eugene, Oregon
Posts: 3,615
Originally Posted by Bangbang
Originally Posted by chez suz
Thanks Norg...when you say carmelize w/vermoth are you deglazing the pan the mushrooms have cooked in or are you adding the vermoth and letting it cook down?
Try that with Balsamic Vinegar(cook it down) instead of wine with the shrooms. Yummy!

I am makin some tonight after the witch goes to bed.
thanks bang, I will try that. Maybe for todays big feast.

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Old 12-24-2004, 02:54 PM   #22
Sous Chef
Join Date: Aug 2004
Posts: 843
Originally Posted by downeastchef
I fit right in with the follow the recipee as close as possible the first time. The thing I foget to do is write down on the hundreds of print outs I have is how I should tweak them the next time. Does anyone hear remember to do that or do you all have photographic memories???

I don't post often but I'm keeping a close eye on you guys
I write my successful tweaks right on the recipe. My mother did that in her cookbooks, so that's what I do too. The difference is, she used a pen. I use a pencil.

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