Comments on: We Slice, We Dice, We Fricassée… http://www.saltshaker.net/20060922/we-slice-we-dice-we-fricassee Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sat, 11 Feb 2012 22:16:17 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: SaltShaker » Blog Archive » Life is a Cabaret http://www.saltshaker.net/20060922/we-slice-we-dice-we-fricassee/comment-page-1#comment-182603 SaltShaker » Blog Archive » Life is a Cabaret Mon, 04 May 2009 20:04:35 +0000 http://www.saltshaker.net/20060922/we-slice-we-dice-we-fricassee#comment-182603 [...] substitution for “red meat” - interestingly, all of them ate the sweetbreads…), a Fricasée. Served it alongside a panaché of vegetables - seperately blanched and shocked carrot [...] [...] substitution for “red meat” – interestingly, all of them ate the sweetbreads…), a Fricasée. Served it alongside a panaché of vegetables – seperately blanched and shocked carrot [...]

]]> By: The Cooking Adventures of Chef Paz » Poulet en Fricasée à la Lyonnaise http://www.saltshaker.net/20060922/we-slice-we-dice-we-fricassee/comment-page-1#comment-37340 The Cooking Adventures of Chef Paz » Poulet en Fricasée à la Lyonnaise Sun, 06 May 2007 04:06:05 +0000 http://www.saltshaker.net/20060922/we-slice-we-dice-we-fricassee#comment-37340 [...] got this recipe from SaltShaker. It’s easy to make AND tasty. Dan served his chicken with brown rice, flavored with garlic [...] [...] got this recipe from SaltShaker. It’s easy to make AND tasty. Dan served his chicken with brown rice, flavored with garlic [...]

]]> By: SaltShaker » Blog Archive » Fricassee, Take Two http://www.saltshaker.net/20060922/we-slice-we-dice-we-fricassee/comment-page-1#comment-5451 SaltShaker » Blog Archive » Fricassee, Take Two Tue, 31 Oct 2006 20:38:11 +0000 http://www.saltshaker.net/20060922/we-slice-we-dice-we-fricassee#comment-5451 [...] Buenos Aires - The evolution of a recipe is an important thing in the world of cooking. It’s a step by step process, with a change here, a change there. Somewhere down the line, perhaps a sudden leap forward will take place - that’s sort of the idea behind all those foams, gels, and airs out there in the food world. I’m still playing in the bit by bit arena, and I’m fine with that. You may remember my recent revival of an old Paris bistro recipe for Poulet en Fricasée à la Lyonnaise. If not, it’s worth popping back there and taking a look at it. I’ll wait. [...] [...] Buenos Aires – The evolution of a recipe is an important thing in the world of cooking. It’s a step by step process, with a change here, a change there. Somewhere down the line, perhaps a sudden leap forward will take place – that’s sort of the idea behind all those foams, gels, and airs out there in the food world. I’m still playing in the bit by bit arena, and I’m fine with that. You may remember my recent revival of an old Paris bistro recipe for Poulet en Fricasée à la Lyonnaise. If not, it’s worth popping back there and taking a look at it. I’ll wait. [...]

]]> By: dan http://www.saltshaker.net/20060922/we-slice-we-dice-we-fricassee/comment-page-1#comment-1640 dan Sat, 23 Sep 2006 15:11:48 +0000 http://www.saltshaker.net/20060922/we-slice-we-dice-we-fricassee#comment-1640 De nada. It really is pretty easy to make - you kind of just throw stuff in the pan and then walk away. De nada. It really is pretty easy to make – you kind of just throw stuff in the pan and then walk away.

]]> By: Paz http://www.saltshaker.net/20060922/we-slice-we-dice-we-fricassee/comment-page-1#comment-1637 Paz Fri, 22 Sep 2006 22:26:38 +0000 http://www.saltshaker.net/20060922/we-slice-we-dice-we-fricassee#comment-1637 Hmmm... this looks like something I could try... It seems relatively easy to prepare. I'm going to put it on my list. Thanks! Paz Hmmm… this looks like something I could try… It seems relatively easy to prepare. I’m going to put it on my list. Thanks!

Paz

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