karohemd: (Chef)
Two d'ohs in the kitchen tonight:
1) As I was melting butter for the roux (is there an English word?) for my cheese sauce, one of those long-legged flies/gnats/whatever came in through the window and landed right in the butter. Oh well, some protein for my veg dish. ;oÞ
2) Then as the veg (onions, garlic, courgette, green pepper) were frying in my big pan of loveliness, I turned the heat up to full instead down to 1 so after a while I wondered why the stuff was a little more caramelized than I wanted it to. Still saved, though and the whole thing was lovely. Leftovers for lunch tomorrow.

f word
- will veal catch on in this country? It's a staple on the continent and I was really surprised that it's so hard to find over here. I remember asking [livejournal.com profile] the_mendicant why Northfield Farm weren't offering it and she said it was for ethical reasons. I'm just curious what the reasoning for that is, lambs are slaughtered for meat as well and that meat is a staple in this country.
- noodling for catfish FTW
- Scallops and quail's eggs is probably a bit too much but pancetta is a good compliment. I really loved the idea of the main course (breaded chicken breast, tomato sauce, chard, sauteed potatoes). Nom. Ramsay's beating egg whites with an electric whisk, cheat!

ETA: Thanks for the history lesson on veal in the UK!

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