Comments on: Creamy Crab Bisque http://remarkablepalate.com/blog/2006/02/04/creamy-crab-bisque/ Mark C. Tafoya is a personal chef in New York City. He is also a world traveler and self-taught gourmand. He is a graduate of Yale University, worked as an actor for 10 years, both On and Off Broadway, and in independent films. His love of travel and food has taken him around the world. He hopes to share his love of world cuisine with you! Tue, 06 Jan 2009 00:25:26 +0000 http://wordpress.org/?v=2.3.2 By: ReMARKable Palate http://remarkablepalate.com/blog/2006/02/04/creamy-crab-bisque/#comment-194 ReMARKable Palate Mon, 06 Feb 2006 18:29:00 +0000 http://remarkablepalate.com/blog/2006/02/04/creamy-crab-bisque/#comment-194 I KNEW I left somehing out! :-) Actually, it's always a good idea to add something like sherry or brandy to a creamy soup to cut the fat a little bit, and add payers of flavor. Thanks for the comment Nha. I KNEW I left somehing out! :-) Actually, it’s always a good idea to add something like sherry or brandy to a creamy soup to cut the fat a little bit, and add payers of flavor. Thanks for the comment Nha.

]]> By: Nha http://remarkablepalate.com/blog/2006/02/04/creamy-crab-bisque/#comment-193 Nha Mon, 06 Feb 2006 18:21:00 +0000 http://remarkablepalate.com/blog/2006/02/04/creamy-crab-bisque/#comment-193 Crab Bisque *mmm* I've tried making this before, but I added a little bit of dry sherry in and it totally changed the flavor. :)<br/><br/>Nice site. Btw. Crab Bisque *mmm* I’ve tried making this before, but I added a little bit of dry sherry in and it totally changed the flavor. :)

Nice site. Btw.

]]>