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Chateaubriand ideas "Paul M. Cook" wrote in message news:[email protected]... One description of this I read suggested this is a recipe for a sort of blenderized newberg. You create a thicker spread you put on toast, or something. Actually it sounds good, and would work with leftover Dungeness crab. Kent
Chateaubriand ideas
Chateaubriand ideas "M. JL Esq." wrote in message news:[email protected]... Red Coloring Butter, listed also as Beurre Rouge on P. 33. The recipe for beurre rouge is almost the same in the two editions of the Larousse Gastronomique I have. Kent
Chateaubriand ideas On Sun, 20 Mar 2011 18:45:01 -0700, "Paul M. Cook" wrote: Yes, and if you know anything about beurre blanc, this sauce is the red wine eqivalent. About the only difference from this and regular beurre blance is the use of red wine and red wine vinegar. Christine -- http://nightstirrings.blogspot.com
Chateaubriand ideas On 3/23/2011 2:53 PM, Kent wrote: That does look good. I've never cooked a whole tenderloin, but I saw Alton Brown prepare one. When it says to trim it, does that just mean the silverskin?
Chateaubriand ideas On 3/21/2011 1:25 PM, sf wrote: I don't think I've ever seen champagne vinegar. Will have to look.
Chateaubriand ideas Christine wrote: I made this dish tonight; it's from _Molto Gusto_, by Mario Batali and Mark Ladner: Radishes with Butter Dressing 6 tablespoons butter, melted 2 tablespoons very warm water 1/4 cup extra-virgin olive oil 1 pound radishes, preferably French Breakfast radishes, trimmed and halved lengthwise Maldon or other flaky sea salt Whisk the butter, water, and oil together in a small bowl until emulsified. Put the radishes on a serving plate, drizzle with the dressing, season with salt, and serve. Or serve the dressing alongside for dipping. There's no acid in the dressing, but it emulsifies just fine. (The radish dish is pretty tasty, too!) Bob
Chateaubriand ideas On Sat, 26 Mar 2011 04:58:35 -0700, "Bob Terwilliger" wrote: It's a logical mistake. I'd make a wager that not very many people here have even heard of liquefied butter poured directly into ice water. Like Mom used to say: There's a first time for everything. -- Today's mighty oak is just yesterday's nut that held its ground.
Chateaubriand ideas Joseph wrote: I made the same mistake. Bob
Chateaubriand ideas Dan Abel wrote: Apparently i did, i read the words as wrote but in my head saw an empty bowl setting in another bowl of ice water to catch the butter. I didn't grasp that the butter was being poured into the cold water. -- JL
Chateaubriand ideas In article , "Bob Terwilliger" wrote: You pour it into water. Wouldn't that get it wet? Am I missing something obvious here? -- Dan Abel Petaluma, California USA [email protected]
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