tag:blogger.com,1999:blog-4543389752792247888.post5586009605226974584..comments2023-04-16T10:39:30.884-04:00Comments on French Laundry at Home: "Peas and Carrots" -- Maine Lobster Pancakes with Pea Shoot Salad and Ginger-Carrot EmulsionUnknownnoreply@blogger.comBlogger42125tag:blogger.com,1999:blog-4543389752792247888.post-2480791491382202652008-12-16T16:27:00.000-05:002008-12-16T16:27:00.000-05:00Carol - How long did this take you to do (hour-wis...Carol - How long did this take you to do (hour-wise?) I know you broke up the tasks into different days, but if you were to do this all in one day, how much time would you have allowed?<BR/><BR/>Thanks!Unknownhttps://www.blogger.com/profile/05398678208930003330noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-16154973421149510042008-05-07T18:03:00.000-04:002008-05-07T18:03:00.000-04:00This dish looks and sounds delicious! Signed,The L...This dish looks and sounds delicious! <BR/><BR/>Signed,<BR/>The LurkerAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-47235262077068971142008-05-05T09:34:00.000-04:002008-05-05T09:34:00.000-04:00I have just stumbled upon your blog. I love the cl...I have just stumbled upon your blog. I love the clean design and fantastic photos. I am a blogger myself and always thought that design was key and you have certainly captured that! There are so many food blogs out there these days and being different to all the others is key. I have just started www.ifoods.tv which is a website for chefs, foodies and food bloggers to hand out, share recipes, photos and videos. When i was blogging I always thought i should be getting more traffic as my blog was getting lost in the masses of stuff out there so my new site is aimed at giving food bloggers and chefs a bigger platform! Hope you enjoy it and keep up the good writing and design here! I have now bookmarked you so will be regular reader, Cheers!www.ifoods.tvhttps://www.blogger.com/profile/14780897464814806167noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-83241151685429577742008-05-04T20:07:00.000-04:002008-05-04T20:07:00.000-04:00Carol, I've been reading this blog for a while now...Carol, <BR/><BR/>I've been reading this blog for a while now - always with a mixture of envy, admiration and one constant thought "man, I wish I was her neighbor!"<BR/><BR/>How lucky are your children to be exposed to such culinary sophistication at such young ages. Do they generally have more 'adult' palates than their peer groups?<BR/><BR/>And who does the dishes in your house???<BR/><BR/>Many thanks for another good read :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-18063620332508946312008-05-04T14:47:00.000-04:002008-05-04T14:47:00.000-04:00Hey! I left a comment but it never showed! {sniffl...Hey! I left a comment but it never showed! {sniffle}<BR/><BR/>Anyway, just wanted to point out this comic... I saw it and it reminded me of you, hehe...<BR/><BR/>"Stove Ownership"<BR/>http://xkcd.com/418/<BR/><BR/>(from xkcd: a webcomic of romance, sarcasm, math and language)<BR/><BR/>_ts of [eatingclub] vancouver<BR/>http://eatingclubvancouver.blogspot.com<BR/><BR/>P.S. I wrote you an email a long, long time ago, when I first discovered your site. Something about you rocking, hehe.TS of eatingclub vancouverhttps://www.blogger.com/profile/02776584853083815584noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-73970820477431015842008-05-04T14:24:00.000-04:002008-05-04T14:24:00.000-04:00As a long time reader but first time poster I must...As a long time reader but first time poster I must say - congratulations. Your blog is fantastic and your cooking skillz are amazing. The prompt for this post was an article I just read - I think smell-o-vision is finally on the way. http://www.eetimes.com/news/latest/showArticle.jhtml?articleID=207500221&no_cj_c=1<BR/><BR/>Keep up the good work.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-74089801989382058942008-05-02T20:20:00.000-04:002008-05-02T20:20:00.000-04:00I do so appreciate your sense of humour and love t...I do so appreciate your sense of humour and love the fact that you include your resources and music. It makes me feel included.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-88545187311225900772008-05-01T20:25:00.000-04:002008-05-01T20:25:00.000-04:00Sean: Yes, I think you could use Dungeness crab in...Sean: Yes, I think you could use Dungeness crab in this dish instead of lobster. It's sweet enough and has a texture that I think might hold up nicely. Sorry you don't get sea roaches.... I mean, lobster.<BR/><BR/>Kitoko: Lobsters don't scream. That's an old wives' tale. I've made probably 100 lobsters in my lifetime and none of them screamed or hissed or made any noise when they hit the hot water.<BR/><BR/>Suzanne: Congrats on the bebe. And yes, this would be a GREAT dish to have waiting for you when you come home from the hospital. :)<BR/><BR/>Heather And: Yes. It is possible. I think there is some scientist somewhere who will back me on this.<BR/><BR/>Laurad: Glad the chicken dinner turned out nicely for you! I served it again tonight for dinner for friends... it's always a hit.Carol Blymirehttps://www.blogger.com/profile/08573307850587096182noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-50414132430779191012008-05-01T20:03:00.000-04:002008-05-01T20:03:00.000-04:00Wow, that looks fantastic. Although, I have to sa...Wow, that looks fantastic. Although, I have to say that I have a totally unreasonable aversion to lobster stemming from the time when I was really little and my mother bought live lobsters, let them crawl on the floor for me to play with and then popped them in the pot right in front of me. I also wonder what they would taste like with lump backfin blue crab meat. Yum!! The carrot ginger fauxmulsion looks fabulous. I am also a big fan of rhubarb-my June birthday "cake" is usually strawberry-rhubarb pie. <BR/><BR/>Made your roast chicken menu last night, except for the peas. I am the only one who likes peas and it is not worth the argument. We had a Caesar instead, key lime pie for dessert and a lovely Virginia Viogner. Everyone loved the bacon with the corn and the sweet taters. Yum!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-42521943190256158782008-05-01T17:39:00.000-04:002008-05-01T17:39:00.000-04:00I just want you to know that, as soon as I saw the...I just want you to know that, as soon as I saw the title of this entry, I started feeling sorry for myself that I wasn't standing in your kitchen and then sitting at your dining table to eat, eat, eat. By the time I got to the end, I almost wanted to CRY. Is it possible to get horny for food? Because I think that's what I feel for this dish.Unknownhttps://www.blogger.com/profile/14856880623505811295noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-20412574732652900442008-05-01T14:23:00.000-04:002008-05-01T14:23:00.000-04:00why i can't remember not to read your blog right b...why i can't remember not to read your blog right before lunch is beyond me ;) <BR/><BR/>that looks absolutely fantastic!amberhttps://www.blogger.com/profile/12029076436322883513noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-89690058179248989942008-05-01T13:00:00.000-04:002008-05-01T13:00:00.000-04:00Oh man, you just ruined all the hopes I had for lu...Oh man, you just ruined all the hopes I had for lunch because, suddenly, every single thing I could possibly contemplate eating now sounds like mud. Thanks Carol ;-)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-28344405668809341852008-05-01T12:02:00.000-04:002008-05-01T12:02:00.000-04:00I have been wait-wait-waiting for this post since ...I have been wait-wait-waiting for this post since the first day I started reading your blog (almost a year ago, I think).<BR/><BR/>Peas & Carrots is our absolute most favorite dish from the French Laundry cookbook. My lovely BF cooks it for me when I ask, which is usually every birthday and some other special occasions.<BR/><BR/>We too do a 'faux-mulsion' carrot sauce as you do, for pretty much the same reasons (except that I love juice. just don't want an extra appliance in the house.)<BR/><BR/>And 12 Tbsp of butter...what's not to love! Though I must admit we've (meaning my BF) taken to making it with 6 tbsp of butter...you know, the heart healthy version.<BR/><BR/>The other substitute we (don't you love how I talk like I actually make it. ok, sometimes I help with the prep) make is crème fraiche for the mascarpone. Very good like that.<BR/><BR/>I'm also curious, because our pea shoots look totally different than the ones in your photos. They're very small - more sprout like. And very delicious with the shallots & vinaigrette.<BR/><BR/>The last time the BF made it was for Valentine's day. As I'm pregnant, can't eat the pea shoots, so he replaced them with chives instead. A pretty good substitute, but the pea shoots are better.<BR/><BR/>Haven't told him yet, but I'm thinking this should be our celebration meal for the birth of our baby. Nothing but the best for our boy. My craving has nothing to do with the idea.<BR/><BR/>God, I wish I hadn't read this post before lunch. Now whatever I eat will seem inadequate.<BR/><BR/>Nice work!the millinerhttps://www.blogger.com/profile/15593222716005491917noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-85082778523096082992008-05-01T11:07:00.000-04:002008-05-01T11:07:00.000-04:00this looks brilliant!this looks brilliant!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-29146663269758796772008-05-01T11:01:00.000-04:002008-05-01T11:01:00.000-04:00why oh why was i not there.... ???that sounds unre...why oh why was i not there.... ???<BR/><BR/>that sounds unreal<BR/><BR/>12 T butter....<BR/>heemichael, claudia and sierrahttps://www.blogger.com/profile/10466840130053606273noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-19597359739366728792008-05-01T10:44:00.000-04:002008-05-01T10:44:00.000-04:00Carol, I have to say that it is now unfair that yo...Carol, I have to say that it is now unfair that you cannot have a smell tag for this blog. Oh my freakin' God does that look so good! I wanted to take a fork to my scren and had to wipe the drool off my keyboard. You had me at lobster with mascarpone, but then you also added the lobster glaze. And then wrapped it all in a crepe with melted butter goodness and that ginger carrot liquid heaven. Actually, I've changed my mind, its just plain cruel not to have a smell tag. <BR/><BR/>Two weeks ago at my farmers market I not only screamed about aspargus and pea shoots, but also jumped up and down while doing so. People looked at me like I was totally crazy. <BR/><BR/>No names for the lobsters this time? I was sort of hoping that this might be the sequel to Celine Dion.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-36567172787033638662008-05-01T00:12:00.000-04:002008-05-01T00:12:00.000-04:00I love Rodrigo y Gabriela. It's great cooking musi...I love Rodrigo y Gabriela. It's great cooking music and I understand how you can be entranced by the music. That meal looks bewitching. I swear I could smell the ginger and carrots.krystahttps://www.blogger.com/profile/12531928118463332366noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-19549579402223593162008-04-30T23:53:00.000-04:002008-04-30T23:53:00.000-04:00I too have blurted produce names in the store, I t...I too have blurted produce names in the store, I think though what worries the other patrons more is the barely audible muttering as I tick off items from an ingredient list or sub-vocally ponder the merits of this mushroom over another... Yeah the muttering garners reactions like the guy with the aluminum foil hat talking to the pigeons.<BR/>I see something you and I have in common Carol, a tendency to change pots mid cook for various reasons. <BR/>Beautiful post as alwaysChrishttps://www.blogger.com/profile/05501322278779703113noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-31881588836093251692008-04-30T22:42:00.000-04:002008-04-30T22:42:00.000-04:00*drool* Love your blog!*drool* <BR/><BR/>Love your blog!Bluestemhttps://www.blogger.com/profile/11671364950809233478noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-17211915333754364822008-04-30T22:23:00.000-04:002008-04-30T22:23:00.000-04:00I'm glad I'm not the only person who leaks culinar...I'm glad I'm not the only person who leaks culinary nerdiness. I was at Whole Foods the other day and actually *squealed* "Rhubarb!" like a total dweeb. It was pretty loud.<BR/><BR/>But I *have* been waiting and waiting for rhubarb. It's almost like, summer, or something.Gloriahttps://www.blogger.com/profile/13086097662950229936noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-47117645326402584642008-04-30T19:26:00.000-04:002008-04-30T19:26:00.000-04:00Nice Job! I'll be staying with a friend in Maine c...Nice Job! I'll be staying with a friend in Maine come July, and I think I'll do this one when there. I've gotta say, though, I've always had my eye on the recipe before this one in the book-- the butter poached lobster, with the pommes maxim (which look positively impossible!) The peas and carrots seems like it would be more doable if the kitchen circumstances are challenging.Catastrophysicisthttps://www.blogger.com/profile/04662185009249246564noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-75775919235873152582008-04-30T18:48:00.000-04:002008-04-30T18:48:00.000-04:00Wow. I think I will leave the cooking to you and ...Wow. I think I will leave the cooking to you and enjoy the pictures. I have visions of lobsters screaming, so I have never cooked them at home! Great site, fabulous photos.kitokohttps://www.blogger.com/profile/03684279242597001922noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-23046061383643620312008-04-30T17:31:00.000-04:002008-04-30T17:31:00.000-04:00I'm totally making this for my next party...not su...I'm totally making this for my next party...not sure where I can find pea shoot round here though...might have to grow them...<BR/><BR/>Oh, and I just downloaded Rodrigo y Gabriela. Almost as yummy as this recipe is going to be!Beaniehttps://www.blogger.com/profile/05124824392519962306noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-75625963938891527482008-04-30T17:00:00.000-04:002008-04-30T17:00:00.000-04:00I live in Seattle where there are no lobsters (kno...I live in Seattle where there are no lobsters (known as "the insect of the Atlantic") but there are Dungeness Crab (known as the "lobster of the Pacific"). Any thoughts on using crab instead?<BR/><BR/>-Sean KellySeanhttps://www.blogger.com/profile/11513028602539111338noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-13197958792147870752008-04-30T16:44:00.000-04:002008-04-30T16:44:00.000-04:00Good advice re: chilling the crepe batter.RT: Yes,...Good advice re: chilling the crepe batter.<BR/><BR/>RT: Yes, the book advocates canola oil, and specifies when to use something else. I've now adopted that in my other cooking, as well. It's just lighter, and responds to heat better.Carol Blymirehttps://www.blogger.com/profile/08573307850587096182noreply@blogger.com