jvcap

I think that for a little added richness you can separate the roe out of the shrimp. Throw the row in a mixer with a little butter (the higher the fat content of the butter the better), to make roe butter. Then after your bisque is almost ready mount it with the roe butter a la francais.

- add oil to a newly washed pot that still has water in it - carry rice from my hands to the pot on the stove - place a semi-frozen pizza directly on the rack in the oven only to watch it melt through after it warms

One of my favorite savory slow-cooker standbys is braised chicken thighs (which I braise in red wine and some reliable store-bought demi) served with polenta (cooked for 2 hrs. minumum) topped with wild mushrooms, a dry blue cheese and fig balsamic. Oh yeah, and something green on the side.

On that French note, I'd like to add that my chef (who trained under Ducasse and a couple other big guns) insists on adding a dollop of creme fraiche to his scrambled eggs. I find that salt, white pepper, creme fraiche and eggs (not overbeaten) in large creamy curds tastes best.