"Hi Larry,
We concentrate on slow cooking in a Thermal Pot and I would love some authentic recipes that I could adapt to this cooking style.
Have a look at www.ThermalCookware.com so that you can understand our cooking method and equipment...we are…"
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Larry Fournillier
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Larry Fournillier commented on ChefCommons Chief Chef's group 'Chefs of Trinidad and Tobago'"Hi Rachel...I've joined, now what?? Please message me..Larry"
Larry Fournillier replied to delzad's discussion 'spinach accompaniment' in the group Italian Food and Cooking"Hey Delaz..I usually mix my spinach with rice and panchetta or salted Codfish. Contact me if you want the recipe"
Larry Fournillier replied to Ashok Lallit Mahindroo's discussion 'Out of Health, Flavor and Presentatation, Whats your priority and why?' in the group Chefs Network"I usually keep my gravies for about 2-3 weeks.
I would thoroughly season my meats, wrap it in plastic wrap, then in a ziplock bag - it will stay fresh for over 4-5 months. Fish, I would portion out wrap each piece in plastic wrap, then aluminium…"
Larry Fournillier commented on ChefCommons Chief Chef's group 'Chefs Network'"Thanks for the invite...cooking up a storm in Trinidad & Tobago. If you want any authentic Trinbagonian or 'island' recipes, please let me know."
Larry Fournillier posted a photo
Curried Fried Fish_Gourmet Style
A delicious plate of curried fried fish, with Jasmine rice and a mango salsa salad. All topped with a sweet tamarind sauce.
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- At 4:49am on January 20, 2010,
Allan Rush said… - Hi Larry,
We concentrate on slow cooking in a Thermal Pot and I would love some authentic recipes that I could adapt to this cooking style.
Have a look at www.ThermalCookware.com so that you can understand our cooking method and equipment...we are in the process of developing a new recipe book and would really like to include recipes from all over the world.
This style is excellent for curries and wonderful for vegetables as they cannot overcook no matter how long they are in there for.
regards
Allan
Thermal Cookware
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