EggNog2014 from Steven Unite on Vimeo.
Taste-tested and an approved 5 paws from The One-Eyed Pug. Drink up!
To all friends new and old, whether with us now or wherever they may be, our best wishes (no ‘z’!) for a Merry Christmas 2014. Here’s to health, happiness and, of course, high-paying horses. Cheers!
MERRY CHRISTMAS!
ps be careful w/ that hand held emulsifier! now you can make hollandaise for your asparagus or eggs benedict and a real nice salad dressing!
All right, all right, ya James Beard Scholarsz…take it easy! Good for insta-purees of those Gk. yoghurtsz smoothies with berries and bananas. Beats the inconvenience of the full-on blender. When you did your training at Johnson & Wales/CIA in Hyde Park, N.Y., did you have to make aspic and consomme and all those luncheon dishes from a bygone era? What ever happened to those stalwart menu options like Beef Wellington and chicken croquettes? The days of the Hot Shoppes® cafeteriasz etc.
yo! i still made consomme that is as “clear as tea” and chicken croquettes are still hanging around. one Chef states “use the’raft’ to make your chicken croquettes”(aahhh no). beef wellington….haven’t made that in a while. use to make a large Crepe and wrap the tenderloin first before adding the Duxelle and Puff pastry!
You know, horseracing is going the way of the consumption of aspic — namely, bye-bye, in much the same manner that ladies’ formal gloves and men’s top hats are no longer around. Maybe when it all blows up, we can put you on the site with some helpful video tipsz on the culinary artsz. Tyvm.