tag:blogger.com,1999:blog-4543389752792247888.post7782471427491634317..comments2023-04-16T10:39:30.884-04:00Comments on French Laundry at Home: Salad du Printemps: Rhubarb Confit with Navel Oranges, Candied Fennel, and Mascarpone SorbetUnknownnoreply@blogger.comBlogger9125tag:blogger.com,1999:blog-4543389752792247888.post-54996424831961323292008-07-03T01:48:00.000-04:002008-07-03T01:48:00.000-04:00Look at how sweet you are for that link! Thank you...Look at how sweet you are for that link! Thank you.<BR/><BR/>When we meet I will give you a (one spoon) <I>quenelle</I> lesson if you want...<BR/><BR/>On the tuiles-- the more color they get, the easier they are to shape. Even though the hotter they get the more expletives that fly out of your mouth. I always say it's my fingers who can't speak, channeling.shuna fish lydonhttps://www.blogger.com/profile/01206832269005038626noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-70126530645407278322007-06-02T13:58:00.000-04:002007-06-02T13:58:00.000-04:00Aaron -- thanks for you comment! Glad you're here...Aaron -- thanks for you comment! Glad you're here!<BR/><BR/>Anita -- I did not know that re: Shuna. I wish I could like rhubarb because when it's raw, it's so pretty. But it squicks me out.<BR/><BR/>Spoonie -- One of these days I'll get to OH or you'll get to DC and we'll eat and eat and eat! And thanks for the Ina-freezer compliment. My fridge and freezer are usually pretty empty since I food-shop every few days for what I need then.<BR/><BR/>John -- wouldn't that be AWESOME?! I have plans to celebrate my 40th birthday there, so I'll get there one way or another.<BR/><BR/>Linda -- no, they'll only look at you (and me) strangely as we drink all the juices out of the bowls/plates.<BR/><BR/>Ann -- it must be a "Dutch" thing because my grandparents were the ones who got me hooked as a kid on pretzels with chocolate ice cream when we played cards on Saturday nights when they babysat.<BR/><BR/>Alice -- glad I could be of service to ye. ;)<BR/><BR/>Anon -- I KNOW. I still laugh everytime someone gets whacked in the nads. Because I am nine, apparently.Carol Blymirehttps://www.blogger.com/profile/08573307850587096182noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-25982587399870632922007-06-02T13:43:00.000-04:002007-06-02T13:43:00.000-04:00Jaysus this stuff is funny - I love it! You total...Jaysus this stuff is funny - I love it! You totally gave me an idea for making those stencils too with a flexible cutting board - brilliant!Alice Q. Foodiehttps://www.blogger.com/profile/13477466400681164056noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-29108331471213295392007-06-01T12:34:00.000-04:002007-06-01T12:34:00.000-04:00UH-mazing. I've never "met" another person that sh...UH-mazing. I've never "met" another person that shares my obsession for eating pretzels with sweet stuff. Must be that ole PA. Dutch connection again! <BR/>My gramma (from Lancaster Co.) used to give me peach ice cream and a bowl of hard pretzels to use instead of a spoon. I can't imagine how good they'd be with marscapone ice cream!<BR/><BR/>And speaking of frozen cheese. One of my fave desserts that I learned from the naked chef is to flavor mascarpone with vanilla beans and a little sugar and then top with balsamic soaked strawberrries. My old roommate and I used to mix the leftovers together and then freeze them to eat later as a kind of semi-freddo.<BR/>So damn good!<BR/><BR/>tata!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-91282667122624902502007-05-31T22:50:00.000-04:002007-05-31T22:50:00.000-04:00As one of the plate-tipping juice-slurping fiends,...As one of the plate-tipping juice-slurping fiends, I can still recall the taste a week later. I love rhubarb and fennel and don't get to eat enough of either. If and when I'm able to go to the FL restaurant, do you think they'll look at me strangely when I order all desserts? I hope that obsessively organized list for the summer has plenty of sweet stuff.Unknownhttps://www.blogger.com/profile/16451188650550571392noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-27469371015893734322007-05-30T03:53:00.000-04:002007-05-30T03:53:00.000-04:00Awesome post, as usual. Keller should fly you out...Awesome post, as usual. Keller should fly you out to French Laundry for a meal on the house when you complete all 100 recipes.Unknownhttps://www.blogger.com/profile/15830886869206163746noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-5062703532162187252007-05-29T22:40:00.000-04:002007-05-29T22:40:00.000-04:00DG--everything looks wonderful, just like it alway...DG--everything looks wonderful, just like it always does. I love the shots of the inside of your freezer...they remind me of Ina's for some reason. And there should not be shame in drinking from a plate that has such wonderful food.<BR/><BR/>If you're ever in the Cincinnati area, let me know. You're always welcome to visit.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-1365914531841293482007-05-29T19:06:00.000-04:002007-05-29T19:06:00.000-04:00you do know that Shuna is ALL ABOUT the rhubarb co...you do know that Shuna is ALL ABOUT the rhubarb confit, yes? :D<BR/><BR/>We made baby rhubarb dice in her class:<BR/>http://www.flickr.com/photos/marriedwithdinner/470341429/Anita (Married... with dinner)https://www.blogger.com/profile/16158306976034229048noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-30080820478404535402007-05-29T18:10:00.000-04:002007-05-29T18:10:00.000-04:00First time commenter here...I don't have much to s...First time commenter here...<BR/>I don't have much to say except that I'm having a ton of fun coming along for the ride that is your blog and project. I love your sense of humor and think you are doing an amazing job.Anonymousnoreply@blogger.com