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Old 09-14-2004, 08:08 PM   #11
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mine's very simple with garlic parsley and basil
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Old 09-16-2004, 03:21 PM   #12
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Quote:
Originally Posted by Alix
I don't really think it is a compound butter as it only has one flavour, but IMHO maple butter from Quebec is absolutely outstanding on toast, pancakes etc.
You're right Alix, I forgot about that one. We put maple butter on our pancakes and waffles and cinnamon/sugar butter on toast. I guess you can make up pretty much any combination that suits you.
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Old 09-16-2004, 06:00 PM   #13
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Originally Posted by cafeandy
oh, man...
i'm executive chef for a high-end hunting lodge out in west texas and this past weekend i had the grill master cook 30 nicely marbled [usda choice] rib eyes. i made the usual steak sauces and then i made a roasted garlic/gorgonzola butter as an alternative for the steaks...unbelievably rich.

the hunters loved it...i was almost a god for about an hour there.
Cafeandy, going to try the garlic/gorgonzola tonight, love them both. The only thing in which garlic does not go in my house is the brownies. I am assuming you roasted the garlic and then mixed it with the gorgonzola and butter?? Thanks for sharing.

:roll:
GO DUCKS

I tried it last night and it was GREAT. It has my vote, and if I ever get to Texas I will visit your restaurant.
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Old 09-17-2004, 11:11 AM   #14
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Andy.....

I responded to your PT a few days ago.....did you pick it up yet?
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Old 09-17-2004, 11:46 AM   #15
 
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I love honey butter.. on pancakes and waffles.. mmmmm.. or fresh muffins!

I like garlic butter on grilled corn or a flavoring for grilled steak, chicken or seafood!
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Old 09-17-2004, 05:29 PM   #16
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good on pork chops too *yummy*
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Old 09-19-2004, 02:36 PM   #17
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a nicoise olive compound butter that I use to make a nage with.
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Old 09-19-2004, 02:42 PM   #18
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Quote:
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a nicoise olive compound butter that I use to make a nage with.
definition of nage, please.
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Old 09-19-2004, 02:48 PM   #19
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the simplest definition of a nage is that it is basically a broth or consomme that is used as the sauce for a dish. it is mainly used for lighter seafood dishes.
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Old 09-19-2004, 02:54 PM   #20
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the simplest definition of a nage is that it is basically a broth or consomme that is used as the sauce for a dish. it is mainly used for lighter seafood dishes.
thanks. I thought nicoise only referred to that French salad with tuna in it.
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