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How will I know it's not gonna work, really, unless I try?
D Walters's profile photoMark Sol Groisman's profile photo
ooooh! nice! how is it? I imagine you added some sea salt to asparagus to offset the flavor, no? Looks good, Sir. (Shame I cannot do too much asparagus with my gout.) What kind of oil did you use for this?
Most of the apricots were not quite ripe enough to not be way too tart. Kosher salt for seasoning and butter as the medium.
I wonder how this would do if you replaced apricot with thinner cut quince slices caramelized in brown sugar with a hint of lemon zest added near when done, and with less butter. Neah, it would be wrong and would call for salmon steak. Disregard. It would be entirely wrong.
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