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Whats cooking? **** Making something fine and fancy?** Just plain good? Show us! - Page 98
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Thread: Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

  1. #971
    Surf 'n turf of soft shell crabs and New York Strip

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    "Too much of anything is bad, but too much good whiskey is barely enough." —Mark Twain

  2. #972
    Senior Member Lucretia's Avatar
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    First attempt at a souffle--individual cheese souffles for breakfast.

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    Now is not the time to bother me. And it's always now. Wiley Miller

  3. #973
    I am staying on comfort food wave.
    Layered Chicken and mushroom bake



  4. #974
    Senior Member eaglerock's Avatar
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    Quote Originally Posted by heirkb View Post
    All sound delicious. Thanks for the details. Mind sharing the basic process on the Parmesan mousse?
    Thank you

    wiped some heavy cream with mascarpone cheese then added little bit of white wine, lots of grated parmesan cheese and salt.

  5. #975
    Senior Member eaglerock's Avatar
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    Here is some from work. taken with my phone sorry :/ . hopefully you will like them.

    Reindeer tenderloin with butternut squash puree, cube, roll and Brussels sprout leaves.



    Tartar with egg yolk cream and roasted garlic mayo.



    pepper coated Salted salmon with pea couscous, fennel, roasted garlic mayo and dried tomato puree.



    almond cake with avocado mint puree, strawberry puree, meringue and jasmine ice cream.


  6. #976
    Senior Member

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    Beautiful stuff!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  7. #977
    Senior Member Jmadams13's Avatar
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    My newest dessert, Profiteroles stuffed with acorn squash mousse with candied walnuts and boozy (american honey bourbon) caramel

  8. #978
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    Do they ship well?
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  9. #979
    Senior Member Lucretia's Avatar
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    MmmmmmMMM....boozy acorn squash profiteroles--with a great big scoop of vanilla bean ice cream and some good coffee.
    Now is not the time to bother me. And it's always now. Wiley Miller

  10. #980
    Senior Member Jmadams13's Avatar
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    Coffee does go well with them. I ate the odd balls after shift with a nice cup of coffee, they complimented each other very well. I've been working on a coffee caramel, that would go even better. Might have to try that tomorrow

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