Review: Cotes de Porc 4/01

[luv2cook]

We flew to France for the evening for dinner. On the menu was the Cotes de Pork , roasted potatoes with onions and steamed carrots dusted with dill.

The chef/slave found this recipe very easy to put together. Porkies cooked in about 9.5 min. Subbed cilantro for parsley but otherwise made no subs. The sous chef/chef/slave sliced the little gherkies with careful precision so as to get an accurate representation of flavors.

Chef's note: This dish was rather salty. I would cut the salt from sauce altogether because you get plenty from the gherks. Very interesting dish. Hubby loved it, I thought it was interesting and my mother didn't care for it at all.

2nd Chef's Note: Plenty of sauce. Rice would be better IMHO...

[emilycat]

Excuse me, did you say you flew to France for dinner?

Okay, nevermind; it's too early...

[This message has been edited by emilycat (edited 03-28-2001).]

[kwormann]

em....I didnt know many people were online at the time of day I was ...

Denyce...I must go to Mexico several times a week for dinner (in my private jet!!)
[This message has been edited by kwormann (edited 03-28-2001).]

[This message has been edited by kwormann (edited 03-28-2001).]

[This message has been edited by kwormann (edited 03-28-2001).]

[luv2cook]

emily, I thought Kim was the only one who got up that early!

[emilycat]

Oh, she's still up earlier than I am -- I'm on the East Coast, so it was really 5:50 when I posted that (I get up at 5:30 during the week). Kim was really up at 4:50!
Ack! http://www.cookinglight.com/bbs/tongue.gif

[SandyM]

<giggling madly>

You guys are awesome.