tag:blogger.com,1999:blog-1765311868388669454.post1390599473153313545..comments2023-05-23T07:23:08.592-04:00Comments on bluechef: Tweakchris windushttp://www.blogger.com/profile/17920306481122010550noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1765311868388669454.post-57222860161920766332010-09-08T13:28:40.919-04:002010-09-08T13:28:40.919-04:00Chris, yes to the hollandaise. I've made enou...Chris, yes to the hollandaise. I've made enough rockefellers in those crappy aluminum "oyster" shaped dishes in my early days as a cook and there was always hollandaise on it, probably to mask the less than awesome tub'o'oyster taste but I've seen it both ways. My chef de cuisine is from Virgina Beach and to his claims, there is no hollandaise on rockefellers. I guess it has to do with where you are from.chris windushttps://www.blogger.com/profile/17920306481122010550noreply@blogger.comtag:blogger.com,1999:blog-1765311868388669454.post-24178299372236752712010-09-08T12:32:57.266-04:002010-09-08T12:32:57.266-04:00Looks really cool chef, I've been sending out ...Looks really cool chef, I've been sending out an amuse in our kitchen of a kind of broken up rockefeller, Crispy Oyster, Spinach Bacon Tortellini Tulip, Parm Cream and Anise Foam...<br /><br />http://foodbros.blogspot.com/2010/07/fried-oyster-elements-of-rockafella.html<br /><br />Have you ever heard of hollandaise being on a rockafella? Revisiting the Alinea cookbook the other day and saw the egg yolk droplets and was thinking that might be a cool addition..Christopherhttps://www.blogger.com/profile/06225183636158054859noreply@blogger.com