Phubar
somebody shut me the fark up.
- Joined
- Apr 24, 2009
- Messages
- 15,727
- Reaction score
- 34,277
- Points
- 0
- Location
- Utrecht,TheNetherPharkinglands
-starter shrimp étouPhée with Phrench garlic bread and snowcrab/corn croquettes with remoullade sauce
-main course wildboar gumbo Philé with white rice
-dessert Greek yoghurt with sweet nut crumble and red Phruits/Stroh rum sauce
Padawan made garlic butter and snowcrab/corn croquette balls.
Phu made étouPhée,Gumbo and rice.
Dennessey did dessert.
Dennessey asked me if I could get some dry ice from my work to experiment on desserts...unPhortunatly the dessert what Dennessey had in mind didn't work cause we didn't had enough dry ice.
So he whipped up something else.
The nut crust that D. made consisted of almonds,hazel,pecan,whupped cream and brown sugar.
For the étouPhée and gumbo I made a 25-30min. constant stirring roux...for the gumbo I chopped up Holy Trinity times two (garlic,parsley and scallions were added).
-main course wildboar gumbo Philé with white rice
-dessert Greek yoghurt with sweet nut crumble and red Phruits/Stroh rum sauce
Padawan made garlic butter and snowcrab/corn croquette balls.
Phu made étouPhée,Gumbo and rice.
Dennessey did dessert.
Dennessey asked me if I could get some dry ice from my work to experiment on desserts...unPhortunatly the dessert what Dennessey had in mind didn't work cause we didn't had enough dry ice.
So he whipped up something else.
The nut crust that D. made consisted of almonds,hazel,pecan,whupped cream and brown sugar.
For the étouPhée and gumbo I made a 25-30min. constant stirring roux...for the gumbo I chopped up Holy Trinity times two (garlic,parsley and scallions were added).
