Comments on: We Slice, We Dice, We Fricassée… https://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 Mon, 31 Mar 2014 19:19:30 +0000 hourly 1 https://wordpress.org/?v=7.1 By: La Paz Eats https://www.saltshaker.net/20060922/we-slice-we-dice-we-fricassee#comment-219783 Sat, 10 Aug 2013 17:39:57 +0000 https://www.saltshaker.net/20060922/we-slice-we-dice-we-fricassee#comment-219783 […] is Bolivian fricasé, quite different from what we think of as a fricassee – it’s a quite spicy stew of mote (those giant white corn kernels), both tunta and […]

]]> By: SaltShaker » Blog Archive » Life is a Cabaret https://www.saltshaker.net/20060922/we-slice-we-dice-we-fricassee#comment-182603 Mon, 04 May 2009 20:04:35 +0000 https://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 […]

]]> By: The Cooking Adventures of Chef Paz » Poulet en Fricasée à la Lyonnaise https://www.saltshaker.net/20060922/we-slice-we-dice-we-fricassee#comment-37340 Sun, 06 May 2007 04:06:05 +0000 https://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 […]

]]> By: SaltShaker » Blog Archive » Fricassee, Take Two https://www.saltshaker.net/20060922/we-slice-we-dice-we-fricassee#comment-5451 Tue, 31 Oct 2006 20:38:11 +0000 https://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. […]

]]> By: dan https://www.saltshaker.net/20060922/we-slice-we-dice-we-fricassee#comment-1640 Sat, 23 Sep 2006 15:11:48 +0000 https://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.

]]> By: Paz https://www.saltshaker.net/20060922/we-slice-we-dice-we-fricassee#comment-1637 Fri, 22 Sep 2006 22:26:38 +0000 https://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

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