Jose and Sherry slicing the Galantine for aspic.
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- Alison's Gingerbread Houses for TCC's Christmas Ca...
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- www.peiwei.comThis is a picture of what I got for ...
- Home Cooking
- Thai FoodThis picture makes me laugh it looks like...
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- International Cuisine / Week 13 - Latin America
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- Food Prep for Event:Deep-fried shrimp in potatoAsp...
- While we where outside waiting for the guests to a...
- International Cuisine / Week 10 - Asia
- DESSERT!KarintoJapanese Deep-fried Cookiesby: Kenn...
- DESSERT!Chinese Date Wontons (Tsao-ni-hun-tun)by: ...
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- Karima's Khatai Cookies (Cardamon-Pistachio Cookies)
- GROUP 1: Dolmades from Greece(Meat stuffed grape l...
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- GROUP 6: Noodle Kugel from Israel
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- BIRD OF PARADISE, apple carvingside viewtop viewba...
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- Garde Manger / Week 12 - Mozzarella Cheese
- Jose, Mitchell and SherryCurds and whey separation...
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- Toast points with mozzarella + tomato and basil.
- Garde Manger / Week 11 - 'En Croute'
- 'en croute' layers. Bacon, forcemeat and bell pepp...
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- 'En Croute', Close-up before cutting
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- Garde Manger / Week 10 - Pickling
- Cucumber and Carrot flower cuts for pickling
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- Garde Manger / Week 9 - Terrines
- Trout Terrine with aspic
- Mitchell's geometric masterpiece (Trout Terrine).
- Mitchell's Trout Terrine BEAUTIFULLY Garnished!
- "The critique", some sleep, some ponder yet some g...
- Garde Manger / Week 8 - Ballontines + Terrines cont.
- The watchful eye!
- Perfectly thin! slices of cured salmon.
- Jose layering the cream cheese for the terrine.
- Jose and Jamila
- Smoked Salmon Mousse Terrine out of the freezer an...
- Jose and Sherry slicing the Galantine for aspic.
- Jeff applying aspic to his Galantine slices.
- The making of Trout Terrine. A layer of trout skin...
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