Which food dish would you want to taste most?
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thereseuphemiaabernathy — 16 years ago(March 03, 2010 08:46 PM)
I think the raspberry Bavarian cream looked wonderful. I also have to say the bruschetta.
I'd have to go with that! Or basically, anything vegetarian. I was very creeped out by some of the non-vegetarian itemso.o -
Caprica_Tonks — 15 years ago(June 21, 2010 10:16 PM)
I'm with you mhearn (hi!), the chicken and mushrooms in cream sauce had me drooooling! Also the bruschetta (sp?) looked terrific, followed by everything else. Oh, and the hollandaise and artichoke I think it was, I friggin LOVE hollandaise. Althogh it really is easier to make in a blender than in a bowl, and mine still tastes better than any I've had in a restraunt (with the possible exception of yesterday morning, I think they used my recipe!)
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lemoncello — 16 years ago(January 13, 2010 10:03 AM)
This movie made The stew seem incredible and easy, but the presentation of that fish dish in Paris had me all O.O
It's so tempting to try the recipes at home, but I've always been skittish about cooking meat and will likely save up for a nice restaurant visit. -
UncleLongHair2 — 16 years ago(January 20, 2010 06:36 AM)
Funny, I actually made the sole meuniere the night before watching the movie (from Julia Child's recipe too). It was delicious.
The food I would most like to taste from the movie was that deboned duck baked in pastry. I have never tried to make such a thing and can't imagine any restaurant where I could find it. It is such a bizarre concept to debone a duck and cook it in its own skin and pastry. Gotta try it! -
gallen39 — 16 years ago(January 20, 2010 12:02 PM)
The bruschetta looked awesome (I could be wrong, but I think this was one of the few non-Julia Childs dishes in the movie)!!! The other thing that had my mouth watering was the chocolate cake with the slivered pecans.
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gizmogurlie41786 — 15 years ago(May 18, 2010 01:15 PM)
the raspberry Bavarian cream looks amazing. I bought the book for my mom for mothers day and we plan on making the cream this weekend. However the boeuf bourignon is the one we are all dying to make
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