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Do you get to bring anything back with you?Originally Posted by kwilkinson
i'm working on a piece about cooking the whole pig. spent the weekend cooking pigs ears and confiting pork belly. asian markets are pretty remarkable. any idea what to do with a pigs spleen?Originally Posted by foodguy
Yes. We are canning a lot of pate and rilettes, as they do to store for the year. Check your SMS. I'll send some preliminary pics. The wifi here sucks, so I can't post any. You can post them if you like.Originally Posted by iammatt
Yes. We are canning a lot of pate and rilettes, as they do to store for the year. Check your SMS. I'll send some preliminary pics. The wifi here sucks, so I can't post any. You can post them if you like.Originally Posted by iammatt
that wouldn't be kate hill, would it?Originally Posted by foodguy
This is a common fallacy and the most compelling reason for buying bone china - especially for everyday use. Bone china is far stronger and more resistant to chips, cracks... than regular porcelain and other cheaper plates, and can go in the dishwasher and microwave with no problems (unless, of course, you have fancy metallic trim on it rather than plain white). I've banged these suckers in the sink and the dishwasher where cheaper ones would have no doubt chipped, and they are still intact.Originally Posted by EL72
Exactly. I have spent the last few days with a woman in the dordogne who was mitterand's chef at elysee for five years. We've been taking an entire pig and preparing all of the various traditional charcuteroe of the region. When we have eaten, it has been simple and delicious, but the taste is magnificent and the experience great. I've asked her a bit about the food in question in this thread, and she has described it as not "la vrai cuisine.". Anyway, I love formal restaurant food, but do think it is overly fetishized.Originally Posted by iammatt
what he said. there is a difference between restaurant dining and home dining and the failure to recognize and appreciate that is at the bottom of a lot of our culinary sillinesses. When i started cooking, i also aped restaurant plating (this was so far back, though that BLACK plates were the accepted default, preferably of an odd shape and with the food arranged ikebana style). gradually, over years of cooking, i've moved to platter service. first, it's faster to put together so i can spend more time with my guests; it's attractive but less formal so my guests feel more relaxed; and finally, there is something communal about people sharing from a single platter ... it's kind of the essence of what home cooking is about. this is not restaurant cooking and it is not restaurant plating. that's different decoration for a different experience. and anyone who claims that there is only one true way is ignoring a lot of history. In 25 years writing about food, I've seen the style shift from larousse "sauce on top, preferably glazed" to nouvelle flower arranging, to sauce under meat, to towers that crumbled at the hint of a fork (somewhere a pvc pipe manufacturer is weeping at lost business), to "natural" simplicity, to the current rage for adria foams and gagnaire-like smears -- both of which conjure unfavorable images in my mind. Unless you're a genius the level of michel richard, you should let food look like what it is. that can be the most elegant of all ...Originally Posted by foodguy
I'd prefer plain white plates but things don't always work out your way. Such is life.Originally Posted by Piobaire
Nothing too thick, choose high quality porcelain (can you see your hand through it in light is apparently a good trick)Originally Posted by SField
Once you see it you'll know. Its quasi-translucent.Originally Posted by ama
Except that both of you fail to recognize several posts by people here cooking out of something like Bouchon and Ad-Hoc, and then posting pictures of their formally plated creations.Originally Posted by SField
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