Comments on: oysters Rockefeller http://the-dogs-breakfast.com/2009/11/10/oysters-rockefeller/ Fri, 03 Feb 2012 01:42:25 -0500 http://wordpress.org/?v=2.8 hourly 1 By: Celesta Ponyah http://the-dogs-breakfast.com/2009/11/10/oysters-rockefeller/comment-page-1/#comment-3858 Celesta Ponyah Thu, 28 Apr 2011 15:11:07 +0000 http://the-dogs-breakfast.com/?p=807#comment-3858 I really must admit it's very a novelty to visit a relatively unique blog like this, great job. I look forward to dropping by again soon and I look forward to reading your next post when I do. I really must admit it’s very a novelty to visit a relatively unique blog like this, great job. I look forward to dropping by again soon and I look forward to reading your next post when I do.

]]> By: JDerek http://the-dogs-breakfast.com/2009/11/10/oysters-rockefeller/comment-page-1/#comment-1710 JDerek Thu, 12 Aug 2010 18:13:46 +0000 http://the-dogs-breakfast.com/?p=807#comment-1710 Very interesting. Can't say I've ever seen a parsley based salad - probably a bit too sophisticated for the likes of this country gal! Very interesting. Can’t say I’ve ever seen a parsley based salad – probably a bit too sophisticated for the likes of this country gal!

]]> By: Jennifer http://the-dogs-breakfast.com/2009/11/10/oysters-rockefeller/comment-page-1/#comment-326 Jennifer Fri, 04 Dec 2009 19:29:48 +0000 http://the-dogs-breakfast.com/?p=807#comment-326 Yes, I thought I was an oyster purist, too (especially those Strawberry Points - my definite fave) - but those Rockefellers were just sassy, weren’t they? The texture’s great with the soft, warm oyster bit beneath, and you’re right - the taste is best described as pungent, salty, tangy green. Love ‘em! Yes, I thought I was an oyster purist, too (especially those Strawberry Points – my definite fave) – but those Rockefellers were just sassy, weren’t they? The texture’s great with the soft, warm oyster bit beneath, and you’re right – the taste is best described as pungent, salty, tangy green. Love ‘em!

]]> By: admin http://the-dogs-breakfast.com/2009/11/10/oysters-rockefeller/comment-page-1/#comment-322 admin Wed, 25 Nov 2009 18:50:58 +0000 http://the-dogs-breakfast.com/?p=807#comment-322 They are very easy, actually. Have fun! They are very easy, actually. Have fun!

]]> By: Marie-Eve http://the-dogs-breakfast.com/2009/11/10/oysters-rockefeller/comment-page-1/#comment-321 Marie-Eve Wed, 25 Nov 2009 15:46:53 +0000 http://the-dogs-breakfast.com/?p=807#comment-321 I think i might attempt to make these this weekend for a girls' 50's themed dinner! thanks for the recipe. I think i might attempt to make these this weekend for a girls’ 50’s themed dinner! thanks for the recipe.

]]> By: Josiane http://the-dogs-breakfast.com/2009/11/10/oysters-rockefeller/comment-page-1/#comment-311 Josiane Wed, 11 Nov 2009 14:32:39 +0000 http://the-dogs-breakfast.com/?p=807#comment-311 I want some. Right now. 9:35 a.m. might be the perfect time to eat oysters, isn't it ? Mmmm. They seem delicious. And beautiful pictures, as usual :). I want some. Right now. 9:35 a.m. might be the perfect time to eat oysters, isn’t it ?

Mmmm. They seem delicious. And beautiful pictures, as usual :) .

]]> By: David http://the-dogs-breakfast.com/2009/11/10/oysters-rockefeller/comment-page-1/#comment-309 David Wed, 11 Nov 2009 03:49:11 +0000 http://the-dogs-breakfast.com/?p=807#comment-309 Rob was so wrapped up in his hot tub memory that he forgot to share the facts: leftover Rockefeller stuffing makes an OUTSTANDING omelette filling, and is also fabulous stirred into béchamel and served on otherwise plain things like steamed cauliflower. (We immoderately doubled the recipe, so there's still some in the freezer, which I predict will find its way into little cold medallions of beurre composé for grilled tenderloins, and probably a kind of green carbonara. This stuff looks green but is actually gold.) David Rob was so wrapped up in his hot tub memory that he forgot to share the facts: leftover Rockefeller stuffing makes an OUTSTANDING omelette filling, and is also fabulous stirred into béchamel and served on otherwise plain things like steamed cauliflower. (We immoderately doubled the recipe, so there’s still some in the freezer, which I predict will find its way into little cold medallions of beurre composé for grilled tenderloins, and probably a kind of green carbonara. This stuff looks green but is actually gold.)
David

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