Rouxbe

This is like the lead in a pencil.
It is the perfect recipe for a elegant "halibut" dish and it is simple.
Perfect for frozen halibut.
Klaus "S"

This delicious side dish for Pork and in my opinion also great with dark meats like Venison and Beef Rouladen, is further enhance with a hint of cloves and is defiantly better the next day.

This dish is a wonderful!
I changed the Almonds to blanched sliced Almonds because I thought it complements the fine texture of the Bril Sole better and I had them in the Fridge.
Try the same Recipe on pan-fried Almond Trout with Parsley Potatoes
This is a Keeper.
Klaus “S”

I find it a blast and very encouraging. I am leaving a section feeling and saying to myself "I can do this!" and I want to start making something of the practice sessions.
The tests are fine. If you did not pay attention your scores will be unsatisfactory.
The point is, I want to learn to create exceptional meals and not have a good score card.
I love it and I am addicted.
Thank you guy's. Very much!
Klaus S

These are the questions.

a) steaks that cook quicker.
b) steaks that taste better.
c) steaks that are juicier.
d) all of the above.
e) both a) and c)

Would you not say that Steaks which are tempered the " a and c" way are tasting better?
If yes why is "d" the wrong answer?

Just being the devils advocate but I love it all.
I am soooo blessed being a member.
Klaus S.

Thanks for your point.
Please tell us sometime about the "mouth-feel" must be pro lingo.
Klaus S

Thank you so much.
What a great inside and so true.
Thanks
Klaus S

Fantastic!
Great info. I would not know where to find this kind of guidance.
I love it!
Thanks for the inside scoop.
I new I did the right thing when I sighed up for ROUXBE.com
Regards
Klaus S.

I am getting tested on Grill marks but I am only instructed in panfrying a steak ???
Am I missing something here?
Klaus S

Thank you Joe,
My mistake. I don't know how I could have missed this.
Must have been the Martini! Coffee from now on.
Klaus S

What is a Gremolata vs. a Vinaigrette or Dressing?

every-time I make this dish, I am loving it, however I reduce the lemon quantity a bit and maybe next time I try a Gewuerztraminer as the acid.

I think this is a great idea in principle, however I would love to learn how to shop for the write ingredients (freshest,tastiest and type) rather than being enticed by coupons to buy "products".
A pantry shopping list, which cover typical cuisines, especially on spices and condiments, would be on my wish-list.

I made this delicious egg dish now for the 3rd time and I wow myself and my guests every time.
I whisk-scramble the eggs for extra creaminess and serve it on a crispy panfried potato nest, done with the Benriner “Doodle slicer”, for a lack of a better word. It looks great and the taste is 5*****.
Well done Joe!