Oysters, Cheese and Sauces - who knew these things but chefs, fishmongers and dairy people?
I was reviewing my to-do list of items I said I would follow up on from previous stories. In reverse chronological sequence, these are three of the items.
1. Oysters: After recently eating oysters at Cork and Fin, I was curious about the effect of different methods of cultivating oysters.
2. Cheese: Our recent tasting of Soft-ripened Bloomy Rind Cheeses had prompted questions from our tasters like "how are Camembert and Brie different anyway?"
3. Sauces: And way back in April when we were cooking low carb dishes and I made a Mornay sauce to accompany shrimp, I promised to summarize different sauce names for the non-chefs among us who don't remember the difference between Bearnaise and Hollandaise.
So here goes with some foodie trivia:
Part I: The appetizer - Oysters:
Oysters, Cheese and Sauces - who knew these things but chefs, fishmongers and dairy people?
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