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Posts by itsstillmatt

Interviews with somms? I hope they will do a series of interviews with the guy who sweeps up the crumbs with that little gadget.
The service at Savoy LV is exceptional.
The one about foie gras? I never understood why anybody let him put ink to paper, but that one was especially stupid. It is like he has no understanding at all about culinary history, about how markets work, about anything he writes about, really.
As a rule, I do not like chocolate. I do like chocolate marquise, though, and a few other classic chocolate deserts.
We aren't girls here. Age isn't bad.
I've met the two of you and I figured you for a decade older.
Those kind of straddle types 3 and 4 and have different bad outcomes.
Yes, and this kind of pet project is generally a type 3 spending clusterfuck.
I made guacamole with avocado, garlic and lime vinegar last night. Very nice combination if I may say so myself.
I've always wanted to make that Vol-au-Vent from the first Alleno book. I think that is what I would want if I were turning 80. As an appetizer I love the foie gras and pigeon, cold with mache from the Grand Livre (original.) I think that may be my favorite dish overall. What about individual wild game pies with a royale sauce. I think the idea of something super rich like a Royale is great, it is just the beef doesn's shine in that one. Edit: It is more rustic, but...
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