Overheard on the Home Cooking Board

Published on Thursday, June 24, 2010, by Caitlin McGrath / Edit Post

"Things that used to be poached very gently before being presented in a cream sauce are now being seared, sautéed, or flame-broiled instead. What's the point? We want our dishes to be interesting, rather than 'refined,' and coaxing that flavor out of a scallop or piece of fish or veal, and adding a bit of tooth to it as well, adds some excitement our forebears would have regarded as gauche." – Will Owen

"I prefer homemade ice cream and find it particularly delicious when it's freshly churned and has the consistency of soft ice cream ... Also, you aren't limited to the flavors at the supermarket. If you want orange ice cream, you can make it. Try to find that in a store." – nofunlatte

"I add a dribble to bland salad oil to give it a nutty direction." – buttertart, on toasted sesame oil

ALLHome Cooking Digest
POST A COMMENT |0 Comments

COMMENT