Famous seafood recipes

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A dish can attain fame can be achieved by a number of ways. One is it becomes widely popular and becomes the trademark of a restaurant or the chef michelin recipes who created. So much so that queues form outside the restaurant as patrons clamor for videos cooking recipes taste. Another gauge of its claim to fame is many other establishments start to copy the dish.

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Famous seafood recipes

  1. 1. A dish can attain fame can be achieved by a number of ways. One is itbecomes widely popular and becomes the trademark of a restaurant or the chefmichelin recipes who created. So much so that queues form outside the restaurantas patrons clamor for videos cooking recipes taste. Another gauge of its claim tofame is many other establishments start to copy the dish. If only a chef can patent a dish and claim royalty for his or her newly createddish that gains worldwide popularity like with composers and singers for their songs.Unfortunately, with a recipe, a simple twist of an ingredient, spice, cooking processor presentation can already differentiate a dish with the innovator not having toacknowledge where his or her inspiration came from. Among the seafood-based dishes that have become world famous includecrabcakes, baked scallops, prawn cocktail and bouillabaisse. Diners who enjoythese dishes and the restaurants that serve them oftentimes do not know anymorewhere they originated much less the person who invented it. A glance at the otherrecipes and you see that some are basic recipes like sautéed shrimp or roast lobsterwhile others are fancily named like prawns in primavera vapor or callops Saint-Jacques with cordifole and kataifi. One recipe title alone “crab cake with the pistachios and olives from thePerigord region”, created Chef Luc Huysentruyt of De Snippe Restaurant sounds soappetizingly gourmet. Though this chef surely didn’t invent crab cakes, he made ithis own by modifying it, adding fruit wine vinegar, pistachio nuts and olives. Thebasic ingredients still remain though: crab meat, gelatine, vegetables and sourcream. Feel free to do the same with your version! Use a different kind of crabmaybe? Or make it healthier by using organic ingredients and low-fat and high-fiberingredients. The only limit is your imagination and willingness to experiment. Do not be intimidated by the lengthy bouillabaisse recipe. A quick read of theingredients and procedure reassures the cook of the ease of preparation. The fishused is not even specified and you are flexible to make substitutions. Most of theother ingredients are readily available from large the supermarket. As a token of respect, a chef should always give credit where it is due, even ifwas just getting inspiration. Needless to say, outright copying of a dish is a no-no andleads to ethical issues like plagiarism issues are to a writer.

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