Posts by shibbel

You should try the receipe pictured above, it's pretty easy and tastes great (although mine was a bit chalky the second time I tried it).

Is there a science to picking good veal sweetbreads? I've noticed that even with pretty much the exact same cooking method and same cut (heart), they sometimes come out a bit chalky instead of juicy.

I noticed the L'Ambroisie recipe calling for it, but I was really talking about Frechon's book- it's called for a few times, and a focal point of the Cod dish I was considering making.

Quote:Originally Posted by ehkay Roast pigeon, potatoes, tasty jus [[SPOILER]] I see you found the goose fat too. I'm looking to do a few recipes next week. Where to kop lemon caviar?

Do those involve a Frechon recipe? I haven't even cooked anything from that book yet.

I'd like to pick up a chamber vac- any opinions on the VacMaster VP112 (it comes in around $500)? Or would it be more wise to spring for something like the VP210C?

Quote:Originally Posted by ehkay They also direct ship live ones to Ohare for L2O, should you want to take a road trip. I'm like 45 minutes from O'Hare and I'm actually heading down to Chicago for dinner at Next Friday. Who should...

Looks great, Mgm. Did it blow your mind?

I'm sure somewhere in the world, school children are food, especially the white ones.

Would fresh dead langoustines be inferior to ones that were frozen shortly after harvest? I have a source that gets them from Brittany fresh, but dead. I seem to recall someone here posting something about their flesh quickly turning...