Comments for The Gastronomist http://gastronomist.wordpress.com Thu, 24 Jul 2008 05:11:58 +0000 http://wordpress.org/?v=MU Comment on Yellow Curry Salmon with Terriyaki Glazed Soy Beans by laiconna http://gastronomist.wordpress.com/2008/04/09/yellow-curry-salmon-with-terriyaki-glazed-soy-beans/#comment-502 laiconna Sat, 05 Jul 2008 22:21:13 +0000 http://gastronomist.wordpress.com/?p=88#comment-502 mmm that sounds good. I love salmon prepared almost any way. I haven't had it this way. Thanks for posting this recipe. mmm that sounds good. I love salmon prepared almost any way. I haven’t had it this way. Thanks for posting this recipe.

]]> Comment on Leftover lunch: Tri-Tip by joejhorn http://gastronomist.wordpress.com/2007/10/08/leftover-lunch-tri-tip/#comment-501 joejhorn Fri, 04 Jul 2008 18:51:49 +0000 http://gastronomist.wordpress.com/2007/10/08/leftover-lunch-tri-tip/#comment-501 Yet again, I find some great stuff on your blog. I just grilled some tri tip and served with grilled corn and black olive aioli. Come take a look when you have a chance and let me know what you think. Thanks, Joe http://cookingquest.wordpress.com Yet again, I find some great stuff on your blog. I just grilled some tri tip and served with grilled corn and black olive aioli. Come take a look when you have a chance and let me know what you think.

Thanks,

Joe

http://cookingquest.wordpress.com

]]> Comment on Italian-Asian Fusion experiment #1 (or more on how I lost my mind) by Sophie http://gastronomist.wordpress.com/2008/04/14/italian-asian-fusion-experiment-1-or-more-on-how-i-lost-my-mind/#comment-500 Sophie Wed, 18 Jun 2008 19:37:30 +0000 http://gastronomist.wordpress.com/?p=89#comment-500 Your blog features a delicious array of recipes; the way you've chosen to present your recipe collection is admirable. We'd like to pass along a gift to you; it's an acclaimed service that any cook with a recipe collection would feel honored to use. Please email sophiekiblogger@gmail.com if interested. Your blog features a delicious array of recipes; the way you’ve chosen to present your recipe collection is admirable. We’d like to pass along a gift to you; it’s an acclaimed service that any cook with a recipe collection would feel honored to use. Please email sophiekiblogger@gmail.com if interested.

]]> Comment on Asiago Fennel Sausage with Lemon Pappardelle Pasta by Rita http://gastronomist.wordpress.com/2008/04/02/asiago-fennel-sausage-with-lemon-pappardelle-pasta/#comment-499 Rita Wed, 11 Jun 2008 23:28:05 +0000 http://gastronomist.wordpress.com/?p=84#comment-499 I love TJ's Lemon Pappadelle Pasta too! I have some and was wondering what meat to pair it with. I'm trying this tonight! I love TJ’s Lemon Pappadelle Pasta too! I have some and was wondering what meat to pair it with. I’m trying this tonight!

]]> Comment on Stuffed burgers by Cierrajohns1 http://gastronomist.wordpress.com/2008/03/31/stuffed-burgers/#comment-498 Cierrajohns1 Mon, 09 Jun 2008 22:46:52 +0000 http://gastronomist.wordpress.com/?p=83#comment-498 This looks so good!!!!!!!!!!!!! This looks so good!!!!!!!!!!!!!

]]> Comment on Farfale…EESA BOW a-TIE!!!! by Steven http://gastronomist.wordpress.com/2007/09/13/farfaleeesa-bow-a-tie/#comment-497 Steven Sun, 18 May 2008 15:44:17 +0000 http://gastronomist.wordpress.com/2007/09/13/farfaleeesa-bow-a-tie/#comment-497 I fry 2 whole cloves of chopped garlic and 3 sliced shallots in light olive oil, then add slides portobellas, crimini and white mushrooms...(I would add chanterelles, morels if they didnt cost $16.00 a pound when you can find them)...then add reconstititued sundried tomatoes... When the farfale is al dente I add to cooked mushroom mixture and pour the finished pesto sauce over it...then sprinkle with either chives or spring onions..(scallions) I like it to sit for 3-4 hours, so it isnt so wet and the flavors absorb and its better at room temperature. If you are lucky enough to have truffle oil...sprinkle a little over. The prep chopping time is a pain...the end result is worth it. What do you think of my variation? I fry 2 whole cloves of chopped garlic and 3 sliced shallots in light olive oil, then add slides portobellas, crimini and white mushrooms…(I would add chanterelles, morels if they didnt cost $16.00 a pound when you can find them)…then add reconstititued sundried tomatoes…
When the farfale is al dente I add to cooked mushroom mixture and pour the finished pesto sauce over it…then sprinkle with either chives or spring onions..(scallions)
I like it to sit for 3-4 hours, so it isnt so wet and the flavors absorb and its better at room temperature.
If you are lucky enough to have truffle oil…sprinkle a little over.
The prep chopping time is a pain…the end result is worth it.
What do you think of my variation?

]]> Comment on Italian-Asian Fusion experiment #1 (or more on how I lost my mind) by ryan http://gastronomist.wordpress.com/2008/04/14/italian-asian-fusion-experiment-1-or-more-on-how-i-lost-my-mind/#comment-495 ryan Fri, 09 May 2008 22:32:59 +0000 http://gastronomist.wordpress.com/?p=89#comment-495 Gorgeous photos!! This looks delicious. Gorgeous photos!! This looks delicious.

]]> Comment on The world’s easiest soup…..ever. by k2 http://gastronomist.wordpress.com/2008/04/03/the-worlds-easiest-soupever/#comment-494 k2 Mon, 05 May 2008 03:02:38 +0000 http://gastronomist.wordpress.com/?p=85#comment-494 Yum - Sounds awesome! I love to make homemade soups. I'm going to make this and add a bit of spicy red chili paste for good luck. Great website - will be sure to come back! kelly k Yum - Sounds awesome! I love to make homemade soups. I’m going to make this and add a bit of spicy red chili paste for good luck.
Great website - will be sure to come back!
kelly k

]]> Comment on Italian-Asian Fusion experiment #1 (or more on how I lost my mind) by jj http://gastronomist.wordpress.com/2008/04/14/italian-asian-fusion-experiment-1-or-more-on-how-i-lost-my-mind/#comment-493 jj Sun, 04 May 2008 13:56:49 +0000 http://gastronomist.wordpress.com/?p=89#comment-493 Mixing Italian and Asian - fascinating, thanks! Pictures are great, too. Mixing Italian and Asian - fascinating, thanks! Pictures are great, too.

]]> Comment on Asiago Fennel Sausage with Lemon Pappardelle Pasta by Laurie http://gastronomist.wordpress.com/2008/04/02/asiago-fennel-sausage-with-lemon-pappardelle-pasta/#comment-492 Laurie Tue, 29 Apr 2008 00:34:36 +0000 http://gastronomist.wordpress.com/?p=84#comment-492 I think I would really like this..this presentation is beautiful. I'm going to have to try Trader Joes Lemon Papparadelle Pasta. I've never seen it there. Thanks for the referral! I think I would really like this..this presentation is beautiful. I’m going to have to try Trader Joes Lemon Papparadelle Pasta. I’ve never seen it there. Thanks for the referral!

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