msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 14,306
CONGRATULATIONS!!
Congratulations and Happy Anniversary.Yesterday was our 40th wedding anniversary
DH wasn't feeling well and just wanted something cool to eat, so I made tuna pasta salad and served it over salad greens.
I found these gorgeous Danube Wave cakes at Aldi and we had them for dessert. Butter cake, Morello cherries, whipped cream and chocolate ganache. Yum.
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Frozen escargot are FAR superior to cannedPictonguy, gads I'm a dim-wit, yes, I have heard of them being served in mushroom caps. Have never done it that way. Have a can in the pantry waiting for me to find someone to have with. Garlic butter, herbs (usually parsley) bit of grated parm and a sprinkle of breadcrumbs is my go to.
I think many people fail to realize you need to rinse them from the cans - several times! I often open the day before, rinse, rinse before going to bed, rinse once or twice the next day. Same with bamboo shoots, baby corn, etc. They have a really funky taste if you don't.
Maybe even a few restaurant fail to do it, who knows.
Frozen with the compound butter in them already. Individually.Have never seen frozen escargot. Will have to look. Are they iIndividually frozen (loose)?
That would be great, take as many aa you need.
In the shells? I've had those a few times, and they are pretty good for sure.Frozen with the compound butter in them already. Individually.
Yes. White Toque brand when we can get from the yacht provisioning place.In the shells? I've had those a few times, and they are pretty good for sure.