chefgy

A pretty simple but quite tasty one is just a few lemon slices and about 10 black peppercorns.

The only recipe I have every made that included Creme fraiche was a bell pepper soup. Simply cook sliced bell peppers in milk until soft and fragrant, then puree in blender, add s&p. Then add about a teaspoon of paprika to about a 1/2 cup of creme fraiche and whip. Serve soup hot with a dallop of paprika, creme fraiche mouse on top

we have about 70 plus about 313 cooking magazines

ugh tomatoes especially fresh ones and cilantro I absolutely can not stand. also those little white button mushrooms you buy at jewel. nasty

Gooseberry pie is one of my Grandpa's favorites, he used to grow gooseberries in his back yard just for it. And when he makes it, it is GOOD. recipe here

I've heard that when people really really really hate certain kinds of food for no apparent reason, its because they are actually allergic to them. You've probably heard this also. Who knows? Maybe your allergic to truffles.

thanks guys the roast turned out beatifully, it tasted even better

fried leeks make perfect garnish for all sorts of creamy vegetable soups, i recently used them for a elphant garlic soup. Yum!

according to you description, it must be a pork loin. -thanks

lets see, Im not sure what kind of roast it is off the top off my head, it says "sprm bnls gi" on the label, does that mean anything? I'm not sure. Its not the highest quality meat, but hey if cooked right anything can be yummy.

I bought a 2.26 pound pork roast, an I'm pretty sure I want to grill at a very low temperature for a long time, but I have no idea how to go about it. Any suggestions?