JParrish
Assistant Cook
Greetings from unseasonably warm Tennessee.
I've been reading this forum for a couple of weeks now (cast iron questions, yaknow) and tonight, while cooking dinner, I remembered what I think is a recipe for pasta someone once showed me. Unable to recall it, I thought "If anybody knows, they would," so, here I am!
Uhm... further details... further details...
I've learned to make a broth/cream sauce with green peppercorns for seared tuna, custard French toast ("poor knights of Windsor"), two kinds of curry, three kinds of stroganoff, four kinds of simple pasta sauces, and a dozen uses for potatoes. Also, I have an amicable relationship with my chef's knife, so far.
Anyway, that's about it. I'll post my pasta question in the appropriate topic.
Seeyalader! <I will see you at a later time>
I've been reading this forum for a couple of weeks now (cast iron questions, yaknow) and tonight, while cooking dinner, I remembered what I think is a recipe for pasta someone once showed me. Unable to recall it, I thought "If anybody knows, they would," so, here I am!
Uhm... further details... further details...
I've learned to make a broth/cream sauce with green peppercorns for seared tuna, custard French toast ("poor knights of Windsor"), two kinds of curry, three kinds of stroganoff, four kinds of simple pasta sauces, and a dozen uses for potatoes. Also, I have an amicable relationship with my chef's knife, so far.
Anyway, that's about it. I'll post my pasta question in the appropriate topic.
Seeyalader! <I will see you at a later time>
