Rouxbe

Had a great time making it and the taste was both interesting and excellent. I probably used a bit too much cilantro so that the dressing was a little too green perhaps.

Otherwise great, with the fried capers being quite a highlight. The overall mix of opposing tastes is quite impressive in this recipe. I don't think I got it quite right but I'm certainly interested in refining that part.

For the basmati rice recipe I couldn't find pandan leaves but will try harder next time.

As a final note I must say that the tilapia turned out much better than my past attempts where I was using too high a temperature and no lime juice. The cooking procedure in the recipe produces a much more moist texture.

Great start for my first rouxbe recipe!

I had a great time making this recipe but it required a lot of quick work. I never got around to doing the suggested couscous.

With a bit more preparation on my part this will be a great one for having people over.

I brined a turkey for Thanksgiving following your instructions. It turned out really great. Now I'm thinking pork roast since its rather lean meat and I find it difficult to get the cooking time just right (even using a thermometer).

What do you think?

I've been looking for an excuse to use Calvados so this is perfect.

Of course we'll have to enjoy a little bit of "trou normand" as a before dinner drink as well.

Thanks

I tried out the recipe you suggested: nac.rouxbe.com/recipes/1841 and it worked perfectly. I actually brined pork loin and it came out a lot more juicy and tender than any other time I'd done it. Thanks for the suggestion.

On the other hand, your recipe doesn't specify if the roast should be covered once in the oven or not. I took the safe route and put a lid on.