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#11 | |
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Executive Chef
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Mango-Curry Chutney. Sweet and spicy, but not overwhelming.
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"To be broke is not a disgrace, it is only a catastrophe." -- Nero Wolfe/Rex Stout |
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#12 | ||
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Certified Executive Chef
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Quote:
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#13 | ||
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Assistant Cook
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Quote:
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____________________incredigirl15____________________ |
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#14 | |
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Certified Executive Chef
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Thank you all so much for the recipes and suggestions. As it ended up, we had a very severe storm here yesterday, and so I had salad for dinner which was a bummer, good but not what I had my mind set on. Thanks again for all the great ideas!
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#15 | |
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Executive Chef
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Sorry amber it did not work out.
But as for sauce with halibut, I would go with a lightly seasoned buerre blanc.
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Before criticizing a person, walk a mile in his shoes - then you are a mile away and you have his shoes! |
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#16 | |
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Senior Cook
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#17 | |
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Sous Chef
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With Halibut, I like a nice dilled butter with lemon, sprinkle with medium course sea salt and fresh black pepper. I like the medium course, and a light sprinkle. You get the that little Zap of salt when you hit one of the crystals..
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#18 | |
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Certified Master Chef
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a very nice, light, white wine, herb and pureed tomato sauce with roasted garlic is my favourite sauce with halibut.
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you can run, you can run, tell my friend-boy willie brown. and i`m standing at the crossroads, believe i`m sinking down... |
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#19 | |
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Certified Executive Chef
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That sounds good. Which herb do you use?
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The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller |
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#20 | |
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Certified Master Chef
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i've made it with a combo of thyme and savory, but i'd guess any light herb would do. i'd stay away from overpowering ones like rosemary or oregano.
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you can run, you can run, tell my friend-boy willie brown. and i`m standing at the crossroads, believe i`m sinking down... |
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