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Archive for August, 2008

Me, expounding

Me, expounding

I had so much fun at my latest class at Warren Kitchen and Cutlery last week. This one was on Vietnamese cooking using readily available ingredients and we made beer-steamed shrimp, poached chicken with three dipping sauces, Vietnamese coleslaw, steamed jasmine rice, stir-fried eggplant with ground pork, coconut flan and Vietnamese iced coffee. Yum. The food was great and the students great company. Here are a couple photos taken by class coordinator (and expert food stylist) Jessica Bard.

Vietnamese Coconut Flan

Vietnamese Coconut Flan

The coconut flan was so silky and delicious I’m going to demo it again next week at the Dutchess County Fair in Rhinebeck, NY, just so I can have an excuse to eat some more of it! The demos will include crispy Vietnamese spring rolls and are scheduled for Wednesday, August 20, at 11 a.m. and Sunday, August 24, at 1:30 p.m.

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Odd request

I don’t get a lot of mail via my website jenniferbrizzi.com, but I got a kick out of this one. Where does it hint on my website that I might sell Mr. Cox a jar of pickled lamb’s tongues? Or anything other than my professional services?
I do love them, though. Haven’t had any in a long while. They’re the kind of thing that grosses people out, touching that Bambi spot on the heart as we picture all those baby lambs running around mute, unable to say “Baaa.” So I guess they’re not a hot seller. But they are a great combination of meaty tang and silky and delicate tongue meat. Good luck, Mr. Cox.
Tuesday, August 12, 2008 12:45 P
From:
To: jenniferbrizzi@yahoo.com
name = Tom Cox
Comment = Do you sell pickeled lambs tounge if so how are they packed.are they in jars and what price Thanks Tom Cox

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