/ck/ - Food & Cooking

>>12489079
Saracen soup.
Take cassia, long pepper and saffron (to give it colour) steeped in wine and verjuice. Boil everything together with your eels. It should not be too thick, for it thickens itself.

Oyster ragout.
Scald them, wash them well, and fry them in oil. Take browned bread, puree of peas or some of the water in which the oysters were scalded (or other hot boiled water), and wine (mostly), and sieve. Take cassia, ginger, cloves, grains of paradise and saffron (for colouring), steeped in vinegar. Add onions fried in oil, and boil together. It should be very thick. Some do not boil the oysters.

Green egg and cheese soup.
Take parsley, a bit of sage, just a bit of saffron in the greens, and soaked bread, and steep in puree [of peas] or boiled water. Add ginger steeped in wine, and boil. Add the cheese, and the eggs when they have been poached in water. It should be thick and bright green. Some do not add bread, but add almond milk.

>>12424345
What ratios did you use?

>>12175438
This is a cool idea. I'm by no means a seafood expert. In my experience, crabcakes end up being, well, crabcakes and I'm concerned they're a little thick to go on eggs benedict. Is this something I need to be concerned about?

>>12175441
>>12175454

Thanks for the input. May post results.

>>6381420

Hmm, I wonder why the DURRR curve is the only curve that seems to have a one-to-one correspondence to HURR