awbrig

If I knew it was going to be published I would have provided better instructions for you! And pictures!

I strained twice...

Cream Sauce for Lobster Awbrig strained this twice! 1-3/4 c Cream 4 tbls Plugra butter Sauteed Shallots A liitle bit of Chardonnay Jean Georges Four Star Curry Blend White pepper, Coarse Sea Salt Simmered all ingedients for quite a bit... This went over Ravioli stuffed with lobster, Scallops and Shrimp. Topped with freshly chopped parsley ( RG333 )

So, what did I do? 1 3/4 Cups Cream 4 tbls Plugra butter Sauteed Shallots A liitle bit of Chardonnay Jean Georges Four Star Curry Blend White pepper, Coarse Sea Salt Simmered for quite a bit... This went over Ravioli stuffed with lobster, Scallops and Shrimp. Topped with freshly chopped parsley. It was awesome... Thanks for all the tips!

Thanks for sharing that Aurora and lamb...

Mike, what the hell are you talking about?

Its pretty entertaining stuff...

Lunch counts and counts more if you profit from your meal!

Took you 4 minutes to respond

Do both. Eat @ French Laundry and have Bill pick up the check. Brilliant!

Ill be in Japan next week, will you cook for me? Heath

Whatever you are by nature, keep to it; never desert your line of talent. Be what nature intended you for and you will succeed. Sydney Smith

My wife says...Jane Austen....

Alive or dead... I would dine with Robin Williams...(I changed from Eric Ripert) Chris Farley would be fun too

Noone is more impressed with Steve Plotnicki than Steve Plotnicki.

PM me the story, please. I want to hear about it...

of course. Did you really go to the bathroom outside @ The French Laundry?

Of course I cant wait to "strain the fucking solids out in a chinois"

Classy. No wonder he has you looking for names for his NYC restaurant.

What would Chef Keller think about your posts? Relax, dude.

Im making a cream sauce for Lobster Ravioli tonight. Anyone have any suggestions/recipes? Thanks!

Plotnicki did a good job with this topic way back when, heres the thread..perhaps they can be joined... http://forums.egullet.org/index.php?act=ST...22&hl=signature

heres a pic of a Parmigiano-Reggiano Crisp I made to go on top of Kellers Mac and Cheese last weekend... I used grated PR...ooops...However, Allison told me it tasted great!

Youre right Pixel! Also, Grant is only 28 or something! TDF? Of course.

FoodMan, Trotter has a dish like this except he serves the sauce with Pumpkin Tortellini...