msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 14,487
CONGRATULATIONS!!
Are we all on diets tonight? Sunday, June 23.
- Thread starter rodentraiser
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Congratulations GG!
Nice dinner, smooth and cool.
Nice dinner, smooth and cool.
Pictonguy, 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.
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.
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.
View attachment 69738
Frozen escargot are FAR superior to canned
Have never seen frozen escargot. Will have to look. Are they iIndividually frozen (loose)?
That would be great, take as many aa you need.
That would be great, take as many aa you need.
Frozen with the compound butter in them already. Individually.
thegypsy
Assistant Cook
Hubby is fine, he spent the night in hospital and came home in the morning. I think his confusion was because this was something new. Anyway, we live for another day. 82 and (almost) going strong.
pictonguy
Sous Chef
In the shells? I've had those a few times, and they are pretty good for sure.
Had them once and they were certainly nothing to write home about! Also in the shells - I did keep the shells 
Only had them that one time, find they are just too easy to make ahead (I did a day ahead) - pop into the oven later to serve.
Here's a tip for those of you who don't realize (I'm sure most of you do) When heating something like a French Onion Soup or Escargot in a hot oven, place a napkin (even paper towels) on the serving plate to put the hot dish on. Saves an accidental cracking of a plate (hot vs cold) and sometimes makes the dishes less likely to slide across slop and/or burn a finger or two.
Only had them that one time, find they are just too easy to make ahead (I did a day ahead) - pop into the oven later to serve.
Here's a tip for those of you who don't realize (I'm sure most of you do) When heating something like a French Onion Soup or Escargot in a hot oven, place a napkin (even paper towels) on the serving plate to put the hot dish on. Saves an accidental cracking of a plate (hot vs cold) and sometimes makes the dishes less likely to slide across slop and/or burn a finger or two.
Yes. White Toque brand when we can get from the yacht provisioning place.
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