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Posts by shibbel

This is why I'm loving the ticket setup at Alinea and Next more, and more. There's always a shit ton of people on their FB pages selling tickets anytime from tonight through whenever (and almost always at face+plus the $10 transfer fee).
What's your favorite book right now? I've only made a few recipes each from the Alleno, and Frechon books and while some were great, others were just good. The L'Ambroisie stuff however has been all great, and I'm about 10 recipes into it.
In God's defense, it is still the US, so writing something that only lists metric weight measurements would probably get him labeled an Islamist, well, at least in Alabama.
Funny that you mention that (not the nearly cutting off your hand part). Maybe it's just me, but one thing I've noticed about the French cookbooks thus far, is they're a lot more vague about certains things and asume the cook using them knows more than what is assumed in American cookbooks. Coming from TK books, this was a bit frustrating at first, but now I find it more as a welcome challenge.
The custard (for 6 people) is just 400g of foie gras, 4 eggs, 10cl of cream, 30g soft butter, and some nutmeg- blend that, pass through a sieve, and bake for 20 minutes or so the way you'd treat a typical custard. The morels are blanched, then simmered in cream and butter for 20 minutes. Remove them, reduce the cream, then top with reduced cream, and some reduced meat stock.
Looks great, Matt. How was the custard w/ morels? I'm looking forward to making that.
It's a little early for ramps and fiddlehead ferns, bro.
Is that real Velveeta in the sauce? Looks way smooth.
According to Nancy Silverton, Mario Batali, and the Mozza crew, the best paste is double strength, found in tube, and produced from San Marzano tomatoes.
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