blueapron

What about scoring the fish the way asian chefs do.Carefully slice into the fish a couple of times and then spread your paste or seasoning over the fish and into the slots.Be careful though as this will also speed up the cooking process by allowing heat into the fish faster.You have to remember that the skin on the fish is its own source of protection or body armor against other sea life and can't be easily penetrated by herbs and seasonings. Also you are seasoning the cavity of the fish,right? Sometimes I will even marinate fish filets in something like red wine(with the alco cooked off) over night. It is flavorful and takes on a unique purplish red color. This may make some chefs cringe, but at home I like to think outside the box and not do everything so strickly.You are feeding yourself afterall and wont be hunted down by the culinary 5.0

my favorite way to cook cauliflower is to cut the head into florets and then cook it slowly in pot with just enough cream to cover about 3/4 of the florets, a little salt and white pepper. When soft I puree and pass the cauliflower with some of the cream. You can serve it just like a potato puree or add some more cream or white stock of your choice for a true to veg soup.At my last restaurant I used the puree as a base for mac n cheese instead of a heavy bechamal sauce just adding a couple types of cheese and thining it out with stock and the redundant truffle oil. It was always a big seller.

Dave That link is as dead. Heard Gerry Klasky(ms) is taking over the space and will open in June as a med/spain tapas bar. The resto that was there before blais was also a tapas bar from Paul Luna,who owns two other successful tapas bars in ATL, but it closed in 6 months also like Blais. Better luck for Gerry hopefully!

Sorry to say, but Blais was closed on this past Monday. No word on when or where he/it may land next. Atlanta,s loss