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Need Help: Cannot Find Terrine - Page 2

post #16 of 25
On a serious note, do you mean like this?
post #17 of 25
I've got one of those, not exactly what Pio wanted, but it has a nice heft to it.
post #18 of 25
Thread Starter 
Quote:
Originally Posted by gomestar View Post
On a serious note, do you mean like this?

That's what I don't want. You need to take the lid off, after cooking, and insert a piece of wood or something and weight it down.
post #19 of 25
not to come off as a smartass, but ... so?? (if this is the only viable choice for the time limit)
post #20 of 25
Thread Starter 
Quote:
Originally Posted by gomestar View Post
not to come off as a smartass, but ... so?? (if this is the only viable choice for the time limit)

It's what I'm going to end up with...I just wanted the elegant solution.
post #21 of 25
Quote:
Originally Posted by Piobaire View Post
It's what I'm going to end up with...I just wanted the elegant solution.

Elegance
post #22 of 25
Thread Starter 
Quote:
Originally Posted by gomestar View Post
Elegance



Smart ass.
post #23 of 25
I could see it written on a menu: "rosewood-compressed Hudson Valley fois gras with Himalayan pink salt and persimmon compote"
post #24 of 25
Quote:
Originally Posted by HORNS View Post
I could see it written on a menu: "brazilian rosewood-compressed Hudson Valley fois gras with Himalayan pink salt and persimmon compote"
ha! fixed for the real baller. Or: I know I've shit on this tread, sorry. It was fun.
post #25 of 25
Thread Starter 
You are forgiven. This time.
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