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Have you tried this with a homemade chicken stock? I've noticed that mine turns to a nice carmely

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Joined: Dec 11, 2005


Posted to Thread #30585 at 2:31 pm on Nov 13, 2018

glaze rather quickly. I did this (without the cartouche) last night with cabbage steaks and Baby Bok Choy. While I have not mastered Bok Choy yet, it was still tasty. I cannot find that happy place when the white bottoms are crisp tender and the dark green tops are not wilted to death.. The cabbage was perfect with a drizzle of balsamic.
I have the book on order, the reviews were great and sounds like a fun read. Thanks for posting .

~*Many things will catch your eye, but only a few will catch your heart...pursue those*~

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