Originally Posted by Raza
That's that. It was really delicious, but not very filling. I had to toss the cabbage that was supposed to be part of the rice because it had turned.
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That's that. It was really delicious, but not very filling. I had to toss the cabbage that was supposed to be part of the rice because it had turned.
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No fennel! Pernod for the flavour and celery for the texture. Cioppino at Chez Hank is dependant upon really nice fresh mussels, not fennel, though this is the first time I have been unable unable to find fennel.
A beautiful thing! I was making absinthe for about 10 years, and I'll use our brew for such moment - it has an interesting complexity that mere fennel can't match. Try the Pernod on snails sometime, if you haven't already. Butter, garlic, parsley, Pernod (or absinthe) - mmm mmm good!
No fennel! Pernod for the flavour and celery for the texture. Cioppino at Chez Hank is dependant upon really nice fresh mussels, not fennel, though this is the first time I have been unable unable to find fennel.
Too many watches, not enough wrists.
Yes, with snails!
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Just about as easy as delicious gets.
Last edited by Henry Krinkle; Apr 22, 2016 at 02:18 AM.
Cheese on toast is so good
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Zucchini parm sandwiches are a default food item at Chez Hank, not least because they involve cheese on toast.
Yes, it is. There's very little that's more satisfying that bread, butter, and cheese.
Read my latest IWL blog entry! An Ode To Rule Breaking
Theres a dish called Welsh Rarebit that I absolutely love!!
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