Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.


Recommended Posts

What kind of fish stock do you make? What goes into it? How much do you use per week?

At one time I had heard that instead of conventional fish stock you steam large quantities of mussels and use their juice instead of stock. Is that true?

What kind of white wine do you cook with?

Thanks, Ed Schoenfeld

Link to comment
Share on other sites

  • Create New...