Comments on: Holiday Menu http://www.amyglaze.com/holiday_menu/?utm_source=rss&utm_medium=rss&utm_campaign=holiday_menu 3-Michelin star kitchen stories and recipes! Join me on my cooking adventures from Paris to Pescadero and everywhere in between Tue, 03 Apr 2012 02:20:33 +0000 hourly 1 https://wordpress.org/?v=6.7.2 By: Jaylen Bart http://www.amyglaze.com/holiday_menu/#comment-6843 Fri, 16 Dec 2011 01:07:33 +0000 http://www.mrsglaze.com/2006/12/25/holiday_menu/#comment-6843 Jaylen Bart

Appreciate you sharing, great post.Really looking forward to read more. Awesome.

]]> By: Juno888 http://www.amyglaze.com/holiday_menu/#comment-6842 Tue, 15 May 2007 00:48:27 +0000 http://www.mrsglaze.com/2006/12/25/holiday_menu/#comment-6842 The desserts looks like so delicious..I’ll try to cook it in the next days…

]]> By: Happy Holidays Wine Chocolate http://www.amyglaze.com/holiday_menu/#comment-6844 Wed, 17 Jan 2007 19:37:49 +0000 http://www.mrsglaze.com/2006/12/25/holiday_menu/#comment-6844 Happy Holidays Wine Chocolate

Dessert Wine or liqueur “ Packaged Don\’t forget to include Let us know about your favorite wine and

]]> By: Alison http://www.amyglaze.com/holiday_menu/#comment-6841 Sat, 30 Dec 2006 18:54:57 +0000 http://www.mrsglaze.com/2006/12/25/holiday_menu/#comment-6841 Oh, yum. Thanks for posting this.

]]> By: Nadine http://www.amyglaze.com/holiday_menu/#comment-6840 Wed, 27 Dec 2006 15:58:13 +0000 http://www.mrsglaze.com/2006/12/25/holiday_menu/#comment-6840 It’s windy today in the Bay Area, but the rest of the week should be clear and beautiful.

]]> By: maggie http://www.amyglaze.com/holiday_menu/#comment-6839 Wed, 27 Dec 2006 15:00:04 +0000 http://www.mrsglaze.com/2006/12/25/holiday_menu/#comment-6839 The lamb sounds wonderful – and I too wondered about “pearls of japan”. Maybe it’s just large pearl tapioca? When I was a kid, large pearl tapioca pudding was known as fish eyes and glue. Have a nice trip to SF.

]]> By: Rebecca http://www.amyglaze.com/holiday_menu/#comment-6838 Wed, 27 Dec 2006 09:51:56 +0000 http://www.mrsglaze.com/2006/12/25/holiday_menu/#comment-6838 Just because I’m not familiar with them doesn’t mean they aren’t around. Are those the big black tapioca-type pearls in some kinds of Bubble Tea?

]]> By: Ms. Glaze http://www.amyglaze.com/holiday_menu/#comment-6837 Tue, 26 Dec 2006 15:48:10 +0000 http://www.mrsglaze.com/2006/12/25/holiday_menu/#comment-6837 Wow! I didn’t know that Pearls of Japan don’t exist in the US. I will have to look that up. They almost look like tapioca pearls but they are large and for the most part tasteless.
As for the lamb – the cooking time depends on how big the leg is so the best thing is to ask your butcher. For a leg that feeds 5-6 people count on about 50 minutes. The potatoes can cook as long as the lamb does.

]]> By: Rebecca http://www.amyglaze.com/holiday_menu/#comment-6836 Tue, 26 Dec 2006 10:22:01 +0000 http://www.mrsglaze.com/2006/12/25/holiday_menu/#comment-6836 What exactly are pearls of Japan? I tried Googling them, but all I got were cultured pearls, and I left my Food Lover’s Companion on the other side of the country.
That menu sounds incredible, and I’m glad you’re getting some vacation time!

]]> By: wine http://www.amyglaze.com/holiday_menu/#comment-6835 Mon, 25 Dec 2006 21:30:37 +0000 http://www.mrsglaze.com/2006/12/25/holiday_menu/#comment-6835 Fab Chef blog! Love the great digitals too!

]]> By: Mlle Smith http://www.amyglaze.com/holiday_menu/#comment-6834 Mon, 25 Dec 2006 18:11:35 +0000 http://www.mrsglaze.com/2006/12/25/holiday_menu/#comment-6834 Do the potatoes remain cooking beneath the leg of lamb for the entire duration? How long should the lamb cook?
I’m amongst the culinary challenged, so please forgive me. :0l
L’agneau, il a l’air très succulent!

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