no! I bought earlier..in 1977 and was gone by 1981 
Snippets of my experinces
yall really take the Chef's page and turned it into an reunion page
Go on
[quote author=mapoui link=topic=105622.msg707650#msg707650 date=1470321488]
aaaaaahhhhhhhhh! now I understand Kwami. he is a chef. :-[ :-[ :-[ :-[ oh guuuuuuude. now everything fit!
cool man. sweet! I love dat profession..love food..all kinda food.
and I never knew a chef yet, who was not ah feisty, miserable and testy impse... impossible to deal with ::LOL:: ::LOL:: ::LOL:: ::LOL::
man I make ah salad yesterday and I finishing it up right now....simple.
Karela very thinly sliced
Onion same way.
a little tomatoe
Lettuce chopped
a little cucumber diced
thinly sliced fresh white steamed mushrooms
Green onions thinly sliced
Olive oil
one green skin hot pepper I get form the Chinese veggie store nearby
Rock Salt
Balsamic vinegar
then tossed.
bite yuh fingers.
{all ingredients organic}
[/quote] I looked at this cool summer salad to see if I can make any improvement but there was none , I can serve this in a gourmet establishment. Just perfect
I would however let it sit covered in saran wrap in the fridge for an hour to amalgamate the flavours .
aaaaaahhhhhhhhh! now I understand Kwami. he is a chef. :-[ :-[ :-[ :-[ oh guuuuuuude. now everything fit!
cool man. sweet! I love dat profession..love food..all kinda food.
and I never knew a chef yet, who was not ah feisty, miserable and testy impse... impossible to deal with ::LOL:: ::LOL:: ::LOL:: ::LOL::
man I make ah salad yesterday and I finishing it up right now....simple.
Karela very thinly sliced
Onion same way.
a little tomatoe
Lettuce chopped
a little cucumber diced
thinly sliced fresh white steamed mushrooms
Green onions thinly sliced
Olive oil
one green skin hot pepper I get form the Chinese veggie store nearby
Rock Salt
Balsamic vinegar
then tossed.
bite yuh fingers.
{all ingredients organic}
[/quote] I looked at this cool summer salad to see if I can make any improvement but there was none , I can serve this in a gourmet establishment. Just perfect
I would however let it sit covered in saran wrap in the fridge for an hour to amalgamate the flavours .
[quote author=ketchim link=topic=105622.msg707633#msg707633 date=1470319625]
Bro, i have had veal tenderloin medallions on many occassions.
as a matter of fact some people refuse to eat the Young calf meat
white pepper was an awful choice
why the salt Kosher ??
was the veal Halal ?
[/quote] Well now that you are a food critic .
Different salts has different qualities . Example , common table salt is mined . Sea salt is the result of sea water evaporating , Kosher salt has nothing to do with religion . It is a salt that has no caking agent like iodine . I will however recommend that you try another salt like Epsom salt , . ' As for white pepper , IT is used to season white meat like veal or chicken breasts . It is no different from Black pepper .
You said that you have had medallions of veal before and I am sure you did but you had it in a cream mushroom sauce or a green pepper corn sauce , I was trying something different , The blend of Hollandaise and whip cream is called a mousseline sauce and I forgot to mention that I poured Brandy on the crab meat and flambéed it to intensify the flavours .
The dish that I served that day . I named it medallion of veal Kwami
Bro, i have had veal tenderloin medallions on many occassions.
as a matter of fact some people refuse to eat the Young calf meat
white pepper was an awful choice
why the salt Kosher ??
was the veal Halal ?
[/quote] Well now that you are a food critic .
Different salts has different qualities . Example , common table salt is mined . Sea salt is the result of sea water evaporating , Kosher salt has nothing to do with religion . It is a salt that has no caking agent like iodine . I will however recommend that you try another salt like Epsom salt , . ' As for white pepper , IT is used to season white meat like veal or chicken breasts . It is no different from Black pepper .
You said that you have had medallions of veal before and I am sure you did but you had it in a cream mushroom sauce or a green pepper corn sauce , I was trying something different , The blend of Hollandaise and whip cream is called a mousseline sauce and I forgot to mention that I poured Brandy on the crab meat and flambéed it to intensify the flavours .
The dish that I served that day . I named it medallion of veal Kwami
As for my internet friends like V B , Messeret Maps et al , I will continue tomorrow with the rest story . I watchin the cricket match now .
Got home from work bout seven and did some barbecue , Kinda tired .
Got home from work bout seven and did some barbecue , Kinda tired .
Came back for more... Lol. When is the next installment in the series going to be?
[quote author=Kwami link=topic=105622.msg707858#msg707858 date=1470364030]
I named it medallion of veal Kwami
[/quote]
it would sound better as Veal a la Charlie
not the Hebdo guy !
and why u not mentioning Cappo and mapoui as "internet friends" >
I named it medallion of veal Kwami
[/quote]
it would sound better as Veal a la Charlie
not the Hebdo guy !
and why u not mentioning Cappo and mapoui as "internet friends" >
him don't like Brown
[quote author=Kwami link=topic=105622.msg707857#msg707857 date=1470362706]
I looked at this cool summer salad to see if I can make any improvement but there was none , I can serve this in a gourmet establishment. Just perfect
I would however let it sit covered in saran wrap in the fridge for an hour to amalgamate the flavours .
[/quote]
I am gonna steal it too. If Maps vex he vex.
I looked at this cool summer salad to see if I can make any improvement but there was none , I can serve this in a gourmet establishment. Just perfect
I would however let it sit covered in saran wrap in the fridge for an hour to amalgamate the flavours .
[/quote]
I am gonna steal it too. If Maps vex he vex.
Users browsing this thread: 1 Guest(s)