That's a very colourful looking plate, Major leagues here. I love sprouts.View attachment 363547
Salmon Gravlax mixed with red onions and chives mixed with a honey whole grain mustard sauce.
Served with yellow beets with the honey mustard sauce and taro chips garnished with
Radish pink microgreens...
Yeah, always make em from scratch.You are a man of my taste, love Bernaise, need to be really careful when making it though when you whisk in the butter and it tastes at least 100 times better than making it from a powder. Just because of that I will make Swedish pancakes today (also thanks to Runner who has been posting crepes pics in the GDTs), looks a bit like crepes but they are much more filling since I use a lot of cream as well. Will go perfect with the the Avs/Dallas game. Need to go out and get some cider though. First I need to do the batter, it's better if it sits a while.
Will post a picture.
Yeah, always make em from scratch.
As long as you know the 5 mother sauces of cuisine you can do almost all the other sauces(variants). One that I don't make often is espagnole elevated to demi glace(espagnole sauce+roux+brown stock+mirepoix).
I've made it before with many shortcuts for a fake which is not as tasty for sure.
Demi glace for me is the most intimidating sauce if not the hardest/time consuming(or one of)
Ever tasted a real traditional demi glace with a steak? It has to be the biggest bomb flavor ever.
I also had a gas stove and it was so much better than electric, especially the burners. It's on or it's off.I have not to my knowledge tasted demi glace. Sounds interesting. Do you have a gas stove? Right now I have one of those horrible spiral heater stove, the oven itself is about 30 degrees warmer compared to what the knob says. I have an infrared thermometer and I have tested it. Before when I lived in a house I had a gas stove and they are great.
Not gaz but I do love my Samsung stove. It's a very nice 2019 model with 5 surfaces.I have not to my knowledge tasted demi glace. Sounds interesting. Do you have a gas stove? Right now I have one of those horrible spiral heater stove, the oven itself is about 30 degrees warmer compared to what the knob says. I have an infrared thermometer and I have tested it. Before when I lived in a house I had a gas stove and they are great.
Small Dutch potatoes with Pacific code filet, Argentinian pink giant shrimps and scampi. Bell pepper, cherry tomatoes, cocktail onions (frozen), squeezed lime and dill twigs and a few peas. Took some creme fraiche whisked into the pan and the juices and made a butter creme fraiche sauce, fairly light..
They're so concentrated/packed full of flavor... So great on sandwiches too, thick, fresh, crunch! Go sprouts!That's a very colourful looking plate, Major leagues here. I love sprouts.
What’s the meat and prep on the grill? Looks great!
I've never been able to see sfa on those. I tried everything: up close, far away, crossed eyes, lazy eyes, glasses, no glasses. Rien Nada Niet.
Went to "L'Gros Luxe" (their NDG location). Was pleasantly surprised as most of their menu is vegetarian and vegan. Tasty stuff as well. Not cheap though - you're looking at around $40-$50 per person (with an appetizer, main & booze).
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Went to "L'Gros Luxe" (their NDG location). Was pleasantly surprised as most of their menu is vegetarian and vegan. Tasty stuff as well. Not cheap though - you're looking at around $40-$50 per person (with an appetizer, main & booze).
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Mojito $12 + Beer $8 + Bruschetta $10 + Faux friend chicken burger $14. So total comes to $44 CAD + tax + tip.You saying the top pic runs around 40-50$ not including tax and tip?ouch!
Yes, it might be overpriced, but it's what a vegetarian's and vegan's dreams are made of.That food looks fantastic!
Mojito $12 + Beer $8 + Bruschetta $10 + Faux friend chicken burger $14. So total comes to $44 CAD + tax + tip.
What's even more criminal I keep buying it.It's the booze that really jacks the price up though. It's criminal what they can charge for simple beverages some times.