the Chefs Academy does fennel and egg rolls.
>> tracy: pork, pork, pork. >> andi: that’s right. we just talked to chef richard blaze, and now we have more pork and we have chef–you have a ton of stuff. >> tracy: you brought a ton of stuff. thanks for coming in. >> andi: thank you. >> if you’ll grab the fennel. >> tracy: i wouldn’t know what to grab. what does that equate to you, it looks like an onion. >> no, it’s a licorice flavor. you can eat it raw, you can cook it, poach it, braise it, grill it, there are all kinds of things you can do with it. we’re going to make a salad with it. we’ll trip off the fronds, they’re called, the top part. >> tracy: the furry hair. >> andi: the furry part. >> we’ll get these super thin. i’ve got a little bit of orange here with the juice, little segments, and we’ll cut that in half again. >> tracy:at what point can someone who is not a chef but likes havingfun in the kitchen can they justify the
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