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Old 03-07-2005, 07:29 AM   #21
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Wink

Egg rolls, fried fish and potato salad.Any kind of milk gravy, so many folks say my gravies are so good. I think it's only because they have a hard time making gravies tho.Just takes practice.
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Old 03-07-2005, 07:56 AM   #22
 
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Thump.. I have tried and tried again to make gravies for a year they were lumpy or tasted like flour. Just a couple of months ago I have been making them to taste very good. My problem was, I wasn't browning the rue(not sure about the spelling)enough. Now, I can make a kick a#$ gravy.
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Old 03-07-2005, 09:22 AM   #23
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Good going Nicole, just takes practice.:)
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Old 03-07-2005, 02:47 PM   #24
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Probably fusion type dishes. Incorporating Asian, French, Italian, Latin, and American ingredients and techniques to make new and different flavors. Some of the latest include:
  • Grilled Filet Mignon with "Gingered" Maitake and Shimeji Mushrooms, Ponzu Butter Sauce, and Shiso Oil
  • Pan Seared Prosciutto Wrapped Halibut with Dayboat Scallop, Watercress Coulis, and Thai Curry-Lemongrass Oil
  • Pan Seared Fillet of Atlantic Sea Bass with Heirloom Tomato "Tartare" and Nicoise Olive Nage
  • Oven Roasted Tomato "Carpaccio" with Foie Gras, Shaved Fennel, Fig-Balsamic Syrup, and Truffle "Vinaigrette"
BTW, the new format to the site rocks.
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Old 03-07-2005, 05:47 PM   #25
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Quote:
Originally Posted by nicole
Thump.. I have tried and tried again to make gravies for a year they were lumpy or tasted like flour. Just a couple of months ago I have been making them to taste very good. My problem was, I wasn't browning the rue(not sure about the spelling)enough. Now, I can make a kick a#$ gravy.
It is a roux. It is amazing what you can do once you have mastered making a roux.
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Old 03-07-2005, 07:52 PM   #26
 
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Thanks bang, Not too keen on spelling.:oops:
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Old 03-08-2005, 07:52 AM   #27
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For me - it all depends on who you ask - some of the people in the brewclub will say Mead. Others might say light ales.

I think my wife would say my specialty is making a mess! ;)


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Old 03-08-2005, 12:32 PM   #28
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fruit tart...

nothing original here - everything I've learned came from Julia Child but I'm always asked to contribute one at holiday dinners and when our coop building has a party I'm commissioned (they like them so much the coop board even pays for the ingredients).

The whole process is rather labor-intensive but the finished product looks quite professional. Tastes great too.
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Old 03-08-2005, 12:55 PM   #29
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I guess my specialty would be big hearty breakfasts. I get compliments on nearly everything I cook but I can honestly say that I best at making breakfast.
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Old 03-11-2005, 06:58 AM   #30
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It'd have to be chili. It's hard to make good chili here because it's ALL got to be from scratch. No mixes or envelopes of seasonings to help you out. My American friends think my chili is the best in Germany... or Munich at least. :)
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