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trustforce
A well trained amateur chef, I have learned by taking some master classes and doing a lot of reading and experimentation. I cook and enjoy many different cuisines. The fun is getting it right, with great taste and presentation. The smells and appearance add to the pleasure of eating well. I can enjoy a great Chicago style hot dog or an Italian beef sandwich, or have equal pleasure from haut cuisine. All my recipe postings are extensively tested by me unless I state otherwise. I will sometimes post a recipe that sounds like it should be good before I actually make it myself, but I will always come back and revise the "untested" recipe after I've made it, with valid comments to keep old posts accurate and current. If I am not the originator of a recipe I will always correctly attribute the source author, even if I have modified the recipe. I will occasionally post reviews of local restaurants on the site. The big problem that I have with eating out is that I know too much about restaurants and I find it hard to ignore or forgive sloppy technique or bad ingredients. I pull no punches in my restaurant reviews!
Monthly Archives: October 2015
Weeknight elegance in 3 hours
Years ago, I made a recipe from Jacques Pepin’s great cookbook, La Technique for a dinner party. It was chicken that was deboned and stuffed with a chicken forcemeat, and covered in aspic. Served slightly cold, it was a fantastic … Continue reading
Posted in Cooking, Recipe
Tagged chicken galantine, deboned chicken, elegant chicken, Jacques Pepin, Stuffed Chicken
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