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Discussion in 'Food & Cooking' started by kuan, Nov 2, 2010.
Here you go. Figured I'd make you guys a video. /img/vbsmilies/smilies//smile.gif
Very neat. Thanks. Much appreciated
(not quite a easy as you make it look in the video, but getting there!)
Thanks for the video.
Neat stuff Kuan, you do a lot of food decor/carving?
Nah I don't do anything of that sort. Just thought I'd do it for fun. /img/vbsmilies/smilies//smile.gif We used to have to do it a lot when I worked in stuffy hotel restaurants. You know the kind of place where you had to make vegetables look like something else in order to serve them. /img/vbsmilies/smilies//wink.gif
I say the he!l with that. Just drop 'em in the Cuisinart. /img/vbsmilies/smilies/crazy.gif
Not everything is served chopped and diced and ground to a paste, Mike.
Although fluted mushrooms are a little retro, there are times where they make sense. For example, the original Hot Brows were garnished with mushrooms, not tomatoes. And given the time and place or their origination, we can safely assume the 'shrooms were fluted. So I do them that way for that dish. Much more visually appealing.
I'm just not as good at it as Kuan.
I've never fluted a mushroom. But Kuan makes it LOOK easy. i think he's deceiving me about that though.
I used to do that. I was the mushroom fluter. How about doing that 500 times? I held my knife differently though. Chef taught me and it took forever, but even to this day, it comes back.
I held knife different to. I used caps on top Filet Mignons
When do we get our next video Kuan?
Man! I'm a one trick pony!
Boy, oh boy, do we know better than that!
I want to flute some truffles now.