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.
4 hours ago, heidih said:That sounds interesting/good. Are the shallots incorporated or on top to stay crisp? You fry or store ones?
They are left on top. I fry them myself in a mix of oil and butter. I found this old photo of the dish on my laptop--apparently from Thanksgiving 2014. There won't be any pictures this year since dinner is not at my house and food photos make my Dad grumpy 😀
4 hours ago, heidih said:That sounds interesting/good. Are the shallots incorporated or on top to stay crisp? You fry or store ones?
They are left on top. I fry them myself in a mx of oil and butter. I found this old photo of the dish on my laptop--apparently from Thanksgiving 2014. There won't be any pictures this year since dinner is not at my house and food photos make my Dad grumpy 😀
By gulfporter,
