tag:blogger.com,1999:blog-1645819599817450967.post4068317845778379457..comments2023-06-02T03:47:41.170-07:00Comments on gastronomic nomad: Easter Dinner, Part 1 of 3: Apricot Glazed Rack of Lambsgastronomic nomadhttp://www.blogger.com/profile/09522116738013140586noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-1645819599817450967.post-50021410023427039832011-04-27T03:06:30.670-07:002011-04-27T03:06:30.670-07:00No portobellos here, sniff sniff. But ahhhh seitan...No portobellos here, sniff sniff. But ahhhh seitan! Luis made the most amazing seitan dish last night. Luckily I have the leftovers for lunch today!The Mistress of Spiceshttps://www.blogger.com/profile/03089286821254085719noreply@blogger.comtag:blogger.com,1999:blog-1645819599817450967.post-14234165716546884702011-04-26T19:10:38.777-07:002011-04-26T19:10:38.777-07:00I think it would be really interesting on portobel...I think it would be really interesting on portobello mushroom, eggplant (or even a seitan!) which has more of a meaty texture.gastronomic nomadhttps://www.blogger.com/profile/09522116738013140586noreply@blogger.comtag:blogger.com,1999:blog-1645819599817450967.post-90369706689186367402011-04-26T01:00:05.071-07:002011-04-26T01:00:05.071-07:00Great plating! I should try your Jerusalem articho...Great plating! I should try your Jerusalem artichoke puree. And maybe I can use that same glaze on something else. Everything sounds great!The Mistress of Spiceshttps://www.blogger.com/profile/03089286821254085719noreply@blogger.com