Comments on: Whisk Wednesdays: Veloute Agnes Sorel

By: homemade pancakes

homemade pancakes — Thu, 28 Jul 2011 17:59:13 +0000

Can I just say what a relief to find someone who actually knows what
theyre talking about on the internet. You definitely know how to bring
an issue to light and make it important. More people need to read this
and understand this side of the story. I cant believe youre not more
popular because you definitely have the gift.homemade pancakes

By: Laura

Laura — Fri, 25 Jul 2008 03:51:07 +0000

Man I HATE it when people think a few hours or less with meat is enough to make a stock. I have this problem with SE Asian soups a lot. I’m with you–it needs a lot more–ingredients and time.

By: Jessica

Jessica — Thu, 24 Jul 2008 22:17:04 +0000

I’m sorry it’s been so frustrating – that does suck. However, “chicken water” made me laugh.

I second Shari with trying a different crustacean – I’ll be using shrimp.

Hope next week is better for you.

By: Shari

Shari — Thu, 24 Jul 2008 20:27:58 +0000

Oh, it's too bad you're having such bad luck! I love your description of the chicken water, though! I hope you don't give up on this adventure!! If you don't like langoustines, what about lobster, crab, crayfish, or shrimp? The curriculum calls for Creamy lobster soup, but langoustines was the closest soup I could find in LCB@H. Any crustacean would do, I imagine. Shari@Whisk: a food blog