[prev] [thread] [next] [lurker] [Date index for 2005/9/29]
--- Received from GA.KWIST1 781 (45)2676 29-09-05 09.19 -> london.food@xxxxxxxxxx.xxx The whole beauty of risotto is that you can fool your brain, it will look creamy and the addition of the grated parmesan (or castelli) will enhance the illusion. K ********************************************************************* From: greg@xxxxxxxxx.xxx.xx To: london.food@xxxxxxxxxx.xxx Date: Thu, 29 Sep 2005 09:13:53 +0100 Subject: Re: [london.food] Sweet Potato Rosti with Goat's Cheese On 29 Sep 2005, at 09:56, KAY WISTOW A15 wrote: > Fennel Risotto with Dry White Wine and Garlic > the reason i'll never be a truly great cook, is that i look at that dish and instantly think ... if i just add mushrooms that would be really nice, oh and maybe a bit of cream. the problem is that with every dish that makes me think of cream, and risotto always makes me think cream, i think the same thing, 'you know that would be nicer with mushrooms and cream', you name it, e.g. a chicken and pasta dish - same thing. its the same with any tomato based dish, i always think, hmmm maybe some more garlic and chilli would make this nicer ;-) G. Norwich Union, an Aviva company, is authorised and regulated by the Financial Services Authority. This E-mail transmission may contain confidential or legally privileged information that is intended for the addressee only. Any view or opinions presented are solely those of the author and do not necessarily represent those of Norwich Union. If you are not the intended recipient you are hereby notified that any disclosure, copying, distribution or reliance upon the contents of this E-mail is strictly prohibited.There's stuff above here
Generated at 00:22 on 15 Oct 2005 by mariachi 0.41