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Do You Like Escargots? - Page 3

post #31 of 45
2/13/09 at 9:53pm
Quote:
Originally Posted by RJman View Post
To kwilk: What do you think?

If they're done well, perfection. If they're even the slightest bit overcooked, chewy and disgusting. I've only had them about maybe 6 or 8 times, and it's been a pretty equal split as to whether they were handled well or not.
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post #32 of 45
2/17/09 at 12:52pm
Love it.
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post #33 of 45
2/17/09 at 1:44pm
As with many that already posted it, love em as a conduit for herby garlic butter goodness.

There was one Italian place in Rotterdam I used to go to that I probably wouldnt notice if the snail wasnt there. Their garlic butter was that good.

K
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post #34 of 45
2/18/09 at 4:32pm
love them - also love dipping the baguette in excess butter and garlic - If the God lord made anything better he saved it for himself!
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post #35 of 45
2/18/09 at 4:37pm
Quote:
Originally Posted by ccc123 View Post
love them - also love dipping the baguette in excess butter and garlic - If the God lord made anything better he saved it for himself!

I can't give them that much credit. The baquette sopping up the extra butter and garlic is good, but God did make something better IMO:

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post #36 of 45
2/18/09 at 4:44pm
Quote:
Originally Posted by Piobaire View Post
I can't give them that much credit. The baquette sopping up the extra butter and garlic is good, but God did make something better IMO:
[glob]
Is that your foie gras again? Did you shellac it to preserve it? Cut it up and eat it, man!
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post #37 of 45
2/18/09 at 5:19pm
Quote:
Originally Posted by RJman View Post
Is that your foie gras again? Did you shellac it to preserve it? Cut it up and eat it, man!

Like this?






That one is down to two frozen portions. I have already put in an order and another lobe is waiting patiently, in a commercial freezer nearby
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post #38 of 45
2/18/09 at 8:16pm
Nice Global, Pio.
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post #39 of 45
2/18/09 at 8:18pm
Quote:
Originally Posted by Piobaire View Post
Like this?



That one is down to two frozen portions. I have already put in an order and another lobe is waiting patiently, in a commercial freezer nearby

That is boner-inducing.
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post #40 of 45
2/18/09 at 9:23pm
you eat seared foie gras with cheese and bread?

EDIT: Now I really want seared foie gras. Damn.
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post #41 of 45
2/19/09 at 12:35am
Seared foie gras is the best way to eat it. Mmmmmm. Now I want seared foie gras too.
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post #42 of 45
2/19/09 at 12:36am
If you can find torchon that's done well by a really talented chef, there's nothing better.
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post #43 of 45
2/19/09 at 2:54am
Snail people, enjoy this... http://www.youtube.com/watch?v=BaOZp...eature=related I may regret saying it, but I have a lot of respect for Ramsay. ~ H
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post #44 of 45
2/19/09 at 2:28pm
Quote:
Originally Posted by RJman View Post
you eat seared foie gras with cheese and bread?

EDIT: Now I really want seared foie gras. Damn.

That bread is an artisnal "drop" bread I made. You mix it up the night prior, it's very wet, and leave it sit overnight without a kneed. I have a big cast iron dutch oven, heat it up in a 425 degree over, drop the dough right into the dutch oven, and bake for 20 mins. The texture is incredible.

Yes, I like to put seared foie on bread like that. The little plating was just for a quick picture; thought the cheese added visual interest. The cheese comes after the foie is gone.

Quote:
Originally Posted by kwilkinson View Post
If you can find torchon that's done well by a really talented chef, there's nothing better.

I have yet to try this, but Matt got me plenty interested in it.

Sonick: thanks It is indeed.
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post #45 of 45
2/19/09 at 2:37pm
I like them a lot. I pretty much eat anything though
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