tag:blogger.com,1999:blog-4543389752792247888.post4087927126113847464..comments2023-04-16T10:39:30.884-04:00Comments on French Laundry at Home: Black Sea Bass with Sweet Parsnips, Arrowleaf Spinach, and Saffron-Vanilla SauceUnknownnoreply@blogger.comBlogger21125tag:blogger.com,1999:blog-4543389752792247888.post-81676092836347848292009-07-20T01:05:42.601-04:002009-07-20T01:05:42.601-04:00I just found this site and tried the recipe the sa...I just found this site and tried the recipe the same way and wow! The wife and kid loved it. Thank you for all the work you put into this.Unknownhttps://www.blogger.com/profile/00323059368813814388noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-61442994631344947862008-01-03T17:11:00.000-05:002008-01-03T17:11:00.000-05:00Let me say first off, i love your blog!! And now ...Let me say first off, i love your blog!! And now for the question..<BR/><BR/>My sauce broke when I made this, and it was doing fine until the immersion blender bit, which i think was supposed to emulsify it and it just kind of sepperated it once i put it on the stove to warm. I know this is a broader question in disguise (i.e. how do you make a butter sauce correctly) but any tips would be apperciated.<BR/><BR/>thanks again!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-55647448751539132742008-01-01T21:34:00.000-05:002008-01-01T21:34:00.000-05:00I made this today...great recipe! So many compone...I made this today...great recipe! So many components, I thought timing would be an issue, but it really wasn't too bad. My beurre monte' separated a bit as you can see in the <A HREF="http://www.flickr.com/photos/squidly/sets/72157603606993245/" REL="nofollow">pictures here.</A> In retrospect I'd make more spinach and try to find a way to make the parsnips more liquid/creamy (more cream at the end?) <BR/><BR/>Still, a spectacular taste combination that we'll revisit soon. I swear I don't know how Keller thinks up this stuff.Squidlyhttps://www.blogger.com/profile/02881320131418745127noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-8395017010711136602007-12-16T02:06:00.000-05:002007-12-16T02:06:00.000-05:00I cooked this recipe last wednesday at my girlfrie...I cooked this recipe last wednesday at my girlfriends friends apartment in Philly with nothing but a margarita mixer, 2-qt pot, non-stick pan and a butter knife. Not joking. Homegirl had no kitchen equipment. This is what happens when you blindly commit to doing something while on vacation. This recipe has got to be one of the easiest in the book, and anyone toying with the idea of taking a stab at a FL recipe should try this one. As for dry fish skin, I simply took the fillets out of the packaging and let them air-dry in the fridge for a few hours, and that's all. Crispy Fish Skin can be yours too.Catastrophysicisthttps://www.blogger.com/profile/04662185009249246564noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-57649387207622138082007-12-14T08:33:00.000-05:002007-12-14T08:33:00.000-05:00You are just awesome.And I don't know why, but you...You are just awesome.<BR/><BR/>And I don't know why, but your blog brings out this slangy, big city sarcasm, in me. So much so, that my foreign husband (I live in outside N.A.) generally can't understand me much after my weekly dose.<BR/><BR/>What do you think about subsitituting celery root for parsnips (parsnips are not available here)? It's been so long since I had a parsnip, I don't remember how they taste.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-84693006601113561452007-12-12T14:14:00.000-05:002007-12-12T14:14:00.000-05:00Hi, I found your blog through Ruhlman's, & I must ...Hi, I found your blog through Ruhlman's, & I must say I thouroughly enjoy your sense of humor and chutzpah. If you haven't worked as a professional cook/chef, you certainly have the skills and attitude to do so. You think like a chef, talk like one(Cock-Up), and your food looks really good. I have worked as a cook and a chef since '85, CIA '91, and I don't think I would try every recipe in the book. You're nuts...I love it. Keep it up.cowboymikemchttps://www.blogger.com/profile/18006318983506897695noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-22278653059156926372007-12-11T23:19:00.000-05:002007-12-11T23:19:00.000-05:00JoP: you're right -- I forgot to mention how AWESO...JoP: you're right -- I forgot to mention how AWESOME the spinach is since it was cooked in orange zest. I'm totally making it that way from now on. It was really yummy -- and the leftovers really flavored my pasta dish nicely.Carol Blymirehttps://www.blogger.com/profile/08573307850587096182noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-88787751619500808002007-12-10T10:18:00.000-05:002007-12-10T10:18:00.000-05:00Congrats on being in the finals for both Humor and...Congrats on being in the finals for both Humor and Best New Blog on the Well Fed awards :DAnita (Married... with dinner)https://www.blogger.com/profile/16158306976034229048noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-10213849658380453532007-12-07T22:33:00.000-05:002007-12-07T22:33:00.000-05:00Why not use the hairdryer? And do you use Kashmir ...Why not use the hairdryer? And do you use Kashmir saffron? It is IMHO the best around, and all profits go to feed hungry jihadists (joke).Nic Hecketthttps://www.blogger.com/profile/05293075959415466245noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-1294171199519262002007-12-07T17:35:00.000-05:002007-12-07T17:35:00.000-05:00I just happened on your blog & totally love it! It...I just happened on your blog & totally love it! It's great to have somebody else's experiences to compare with. (I was thrilled that your first attempt at Agnolotti looked just the same as mine!)<BR/><BR/>I'd been considering this sea bass recipe for a holiday dinner party. (Clever you, to try it out for me just in the nick of time!) OK, I'm taking your pictures to the kitchen with me, & am going for it!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-34255258658602415762007-12-07T06:35:00.000-05:002007-12-07T06:35:00.000-05:00Hi there - just discovered your website by followi...Hi there - just discovered your website by following a link from the Food Blog awards page. This is fantastic stuff, really entertaining.<BR/><BR/>If you're a real glutton for punishment may I suggest you have a go at one of Heston Blumenthal's "In Search Of Perfection" dishes. One of them involves stitching duck skin to chicken wire, I kid you not.Chris Poplehttps://www.blogger.com/profile/02668565800857295023noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-79548654722480538672007-12-05T19:08:00.000-05:002007-12-05T19:08:00.000-05:00On a completely different note, I totally remember...On a completely different note, I totally remember that bit from the Electric Company! I love her freakout. I hope you aren't out of sweet rolls.queenofshebahttps://www.blogger.com/profile/00101818605961868908noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-92001058183084401872007-12-05T14:42:00.000-05:002007-12-05T14:42:00.000-05:00I'm so glad you liked this dish. It is one of my ...I'm so glad you liked this dish. It is one of my favorites. Beautiful job plating, it looks wonderful.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-39379338719566253062007-12-05T12:51:00.000-05:002007-12-05T12:51:00.000-05:00First, it does look amazing, and sounds amazing an...First, it does look amazing, and sounds amazing and I don't doubt tasted, well...amazing. And I would also like to note that despite a frazzled week you apparently just banged this dish out with no real hint of fear of the outcome. That is encouraging to us true amateurs who remain intimidated by multi-layered multi-step/layer dishes.<BR/><BR/>But as to this procrastination thing, it should be noted that you not only procrastinate, you provide the readers with the ability to procrastinate, to check for updates to follow links to other sites, to check in again and read the comments. You have created a procrastination multiplier effect, where your adventures feed (metaphorically) our procrastination efforts. <BR/><BR/>Now I have to get back to work . . .Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-65174228464000324902007-12-05T08:26:00.000-05:002007-12-05T08:26:00.000-05:00MMM! This, I think, WILL be the first TK recipe I...MMM! This, I think, WILL be the first TK recipe I attempt - inspired by you.<BR/><BR/>And - um - SHHHHH on the Bogle. Let's just keep it between us, eh? No need to have the distributors racking the price up because all your die-hard fans caused a run on the market :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-86527678194055314492007-12-05T07:31:00.000-05:002007-12-05T07:31:00.000-05:00Wow .... you finally did it. You convinced me that...Wow .... you finally did it. You convinced me that I have to have "The French Laundry" cookbook. I have been looking at it for ages, but this recipe was the last straw. So, I went out and ordered it from Amazon.<BR/><BR/>Thanks, KimberlyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-58780945010690548482007-12-05T00:06:00.000-05:002007-12-05T00:06:00.000-05:00The hubby was looking over my shoulder as I was re...The hubby was looking over my shoulder as I was reading this and giggling and I almost had him... "oh that looks good, oh that looks good too, that looks really goo.... oh, is that fish? Ew."<BR/><BR/>But personally, I think it looks fantastic. And Happy Thoughts on the professional life.Anonymoushttps://www.blogger.com/profile/01271011594943511490noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-59049815155458454882007-12-04T17:39:00.000-05:002007-12-04T17:39:00.000-05:00That looked and sounded delicious, your neighbors ...That looked and sounded delicious, your neighbors are so lucky!!!<BR/><BR/>On an aside Bogle is a good wine and great price. Bogle also makes a limited edition wine called Phantom, a few dollars more then their regular wine. It is a mix red I believe, and it is yummy.Sarahhttps://www.blogger.com/profile/11075072010631554968noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-40163895903048752442007-12-04T16:48:00.000-05:002007-12-04T16:48:00.000-05:00That did look good, but I can't wait to read about...That did look good, but I can't wait to read about your Pot Au Feu experience. Bravo again.Marilynhttps://www.blogger.com/profile/07161819809984951795noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-14398285832297520952007-12-04T16:23:00.000-05:002007-12-04T16:23:00.000-05:00Yum. This sounds great. In the end, what was yo...Yum. This sounds great. <BR/><BR/>In the end, what was your Final Answer about the orange zest? Did you like what it added to the spinach balls? (I know I would like that--I've become a fan of a bit of fruity acid added to a lot of things.<BR/><BR/>Ah, short ribs next. I'm looking forward to your feedback on that because soon, very soon, I'm going to try cooking short ribs.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-43088607617566611742007-12-04T14:41:00.000-05:002007-12-04T14:41:00.000-05:00Wow...I have a hard time imagining a more deliciou...Wow...I have a hard time imagining a more delicious dish than this. I think I love every single ingredient, and the combination seems even better in my head. I'm hoping to get the cookbook for Christmas, and this dish (along with the Cream of Walnut soup) is very high on the list.Anonymousnoreply@blogger.com