|
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
12-05-2008, 11:13 PM
posted to rec.food.cooking
|
|||
|
|||
Creme Fraiche
Goomba38 wrote:
I have between 1/2 and 3/4 cup of creme fraiche to use. Any suggestions? Get some trout roe or some other relatively-mild-tasting fish roe. Mix with the crème fraîche and some finely minced onions. To be smeared on crusty baguette-like bread or toast. Victor 
|
|
12-05-2008, 11:30 PM
posted to rec.food.cooking
|
|||
|
|||
|
Creme Fraiche
Goomba38 wrote in
: I have between 1/2 and 3/4 cup of creme fraiche to use. Any suggestions? At this time of the morning........ scrambled eggs on toasted sourdough. OK..... Hungry now!! Going to make some. -- Peter Lucas Brisbane Australia Life is a walk of death. Each day we walk hand in hand with death, and nothing can guarantee our living one more day. Treat every breath as the last, every heart beat, every moonrise, and every smile. For who can say they won't be... Ride the Wind's, and where ever they take you, make it better, that is the way of the warrior.
|
|
12-05-2008, 11:36 PM
posted to rec.food.cooking
|
|||
|
|||
|
Creme Fraiche
On Mon 12 May 2008 03:05:45p, Goomba38 told us...
I have between 1/2 and 3/4 cup of creme fraiche to use. Any suggestions? Fresh berries? It would be gone in an instant here. :-) -- Wayne Boatwright ------------------------------------------- Monday, 05(V)/12(XII)/08(MMVIII) ------------------------------------------- Countdown till Memorial Day 1wks 6dys 8hrs 25mins ------------------------------------------- The Librarian's Defense: There are no answers -- only cross references. -------------------------------------------
|
|
13-05-2008, 12:10 AM
posted to rec.food.cooking
|
|||
|
|||
|
Creme Fraiche
Mark Thorson wrote:
Goomba38 wrote: I have between 1/2 and 3/4 cup of creme fraiche to use. Any suggestions? I have an excellent suggestion, but first I need to know one thing. Do you have a cat? Hmmmm..... Cream of Cat Soup. -- Dave www.davebbq.com What is best in life? "To crush your enemies, see them driven before you, and to hear the lamentation of the women." -- Conan
|
|
13-05-2008, 12:12 AM
posted to rec.food.cooking
|
|||
|
|||
|
Creme Fraiche
On May 12, 3:36*pm, Wayne Boatwright
wrote: On Mon 12 May 2008 03:05:45p, Goomba38 told us... I have between 1/2 and 3/4 cup of creme fraiche to use. Any suggestions? Fresh berries? *It would be gone in an instant here. :-) -- * * * * * * *Wayne Boatwright * * * * * * ------------------------------------------- * * *Monday, 05(V)/12(XII)/08(MMVIII) ------------------------------------------- * * * * Countdown till Memorial Day * * * * * * * * * 1wks 6dys 8hrs 25mins * * * * * ------------------------------------------- * *The Librarian's Defense: There are no * * * *answers -- only cross references. * * ------------------------------------------- Hey- that's what i was gonna say... 
|
|
13-05-2008, 05:45 AM
posted to rec.food.cooking
|
|||
|
|||
|
Creme Fraiche
Goomba38 wrote: I have between 1/2 and 3/4 cup of creme fraiche to use. Any suggestions? Fresh fruit! Otherwise spread it on some toast and top with a bit of Demerara/raw sugar. Or you could just stuff it in your mouth and not bother with any blandishments.
|
|
13-05-2008, 09:13 AM
posted to rec.food.cooking
|
|||
|
|||
|
Creme Fraiche
Giusi wrote:
"Goomba38" ha scritto nel messaggio . .. I have between 1/2 and 3/4 cup of creme fraiche to use. Any suggestions? What? Your tongue is broken? LOL... yeah yeah yeah.. I was just looking for something new and unusual
|
|
14-05-2008, 01:06 PM
posted to rec.food.cooking
|
|||
|
|||
|
Creme Fraiche
On Mon, 12 May 2008 18:05:45 -0400, Goomba38
wrote: I have between 1/2 and 3/4 cup of creme fraiche to use. Any suggestions? On strawberries :-) Or you can make a tarte Tatin and eat the creme fraiche with it (that's the way it is served in France, and oh yum!). Nathalie in switzerland
|
|
14-05-2008, 05:03 PM
posted to rec.food.cooking
|
|||
|
|||
|
Creme Fraiche
Nathalie Chiva wrote:
On Mon, 12 May 2008 18:05:45 -0400, Goomba38 wrote: I have between 1/2 and 3/4 cup of creme fraiche to use. Any suggestions? On strawberries :-) Or you can make a tarte Tatin and eat the creme fraiche with it (that's the way it is served in France, and oh yum!). Nathalie in switzerland I sliced some nice California strawberries, blueberries and blackberries and served them with the creme fraiche over it in a dollop, dusted very lightly with a little Splenda. MARVELOUS! Tonight's dessert will be the baked pineapple/kahlua recipe Squeeks shared last night. Any good reason to use creme fraiche is a good day, eh? I did come across a recipe for lemon chicken that simply browns the chicken in a pan (Olive oil/butter) then into the oven. Deglaze the pan with some lemon juice and then stir in a dollop of creme friache to smooth out. It was the type of dish I was seeking originally to use it. I will be test driving this casual recipe soon.
|
|
24-05-2008, 04:53 PM
posted to rec.food.cooking
|
|||
|
|||
|
Creme Fraiche
In article ,
Goomba38 wrote: I have between 1/2 and 3/4 cup of creme fraiche to use. Any suggestions? Delicious in quiche-type dishes - makes the custard smooth and tangy. Don't put cheese in this. Charlotte --
|
Linear Mode
