Sir Lyonel Oliver Grace
sirlyonel at hotmail.com
Fri Jun 20 08:48:52 PDT 2008
No doubt. I was thinking specifically of lobster sauces. You douse the shells in stock and brandy and flambé. This releases the lobster flavor into the stock.
Damn. Making myself hungry.
Impedimentum via est (The obstacle is the path)
> Date: Fri, 20 Jun 2008 10:44:13 -0500> From: mikea at mikea.ath.cx> To: ansteorra at lists.ansteorra.org> Subject: Re: [Ansteorra] Ants> > On Fri, Jun 20, 2008 at 03:41:27PM +0000, Sir Lyonel Oliver Grace wrote:> > Salut cozyns,> >> > Depends on the dish. In most cases for brandy cooking, since> > you're flashing off so much of it, the quality of the brandy is> > unimportant.> > Some brandy is improved by its absence, in fact. > > > En Lyonel _________________________________ Impedimentum via est> > (The obstacle is the path)> > Is _that_ what that means? I had thought you were advising us to use > our baggage as stepping-stones. > > -- > Mike Andrews / Michael Fenwick Barony of Namron, Ansteorra> mikea at mikea.ath.cx / Amateur Extra radio operator W5EGO> Tired old music Laurel; Chirurgeon; SCAdian since AS XI> _______________________________________________> Ansteorra mailing list> Ansteorra at lists.ansteorra.org> http://lists.ansteorra.org/listinfo.cgi/ansteorra-ansteorra.org
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