Comments on: What To Cook. You Tell Me! http://perfectlyedible.com/2009/11/what-to-cook-you-tell-me/ Fri, 10 Feb 2012 00:29:59 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Charlie K http://perfectlyedible.com/2009/11/what-to-cook-you-tell-me/comment-page-1/#comment-37 Charlie K Sun, 13 Dec 2009 06:16:48 +0000 http://perfectlyedible.com/?p=715#comment-37 The secret ingredient is camembert.... The secret ingredient is camembert….

]]> By: dan http://perfectlyedible.com/2009/11/what-to-cook-you-tell-me/comment-page-1/#comment-33 dan Wed, 25 Nov 2009 23:53:29 +0000 http://perfectlyedible.com/?p=715#comment-33 If minchito won't take up the cassoulet or gefilte fish challenges, I will. If minchito won’t take up the cassoulet or gefilte fish challenges, I will.

]]> By: FKK http://perfectlyedible.com/2009/11/what-to-cook-you-tell-me/comment-page-1/#comment-32 FKK Wed, 25 Nov 2009 20:40:33 +0000 http://perfectlyedible.com/?p=715#comment-32 Ok Chef Mincho, take your pick: Cassoulet Some sort of ballontine Chicken - Liver Terrine Pheasant Consume with Barley Cream of Watercress Soup Bouillabaisse Blanquette de veau Mole Oxaqueno (from scratch) Chiles en nogada Gefilte Fish (from scratch) Headcheese/Pigs head terrine (from scratch) Cheese souffle made with Velveeta and last, but not least, your favorite dish - huevos con chilorio (not deconstructed as you usually like to prepare it) Ok Chef Mincho, take your pick:

Cassoulet
Some sort of ballontine
Chicken – Liver Terrine
Pheasant Consume with Barley
Cream of Watercress Soup
Bouillabaisse
Blanquette de veau
Mole Oxaqueno (from scratch)
Chiles en nogada
Gefilte Fish (from scratch)
Headcheese/Pigs head terrine (from scratch)
Cheese souffle made with Velveeta

and last, but not least, your favorite dish – huevos con chilorio (not deconstructed as you usually like to prepare it)

]]> By: JenniferC http://perfectlyedible.com/2009/11/what-to-cook-you-tell-me/comment-page-1/#comment-31 JenniferC Tue, 24 Nov 2009 21:12:47 +0000 http://perfectlyedible.com/?p=715#comment-31 How about this stolen idea from a James Beard winner, "Faux-Filet Fumé with Confit of Shallots, Fleur de Thyme and Red Wine Bone Marrow Sauce." How about this stolen idea from a James Beard winner, “Faux-Filet Fumé with Confit of Shallots, Fleur de Thyme and Red Wine Bone Marrow Sauce.”

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