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Random Food Questions Thread - Page 115

post #1711 of 7912
Quote:
Originally Posted by mgm9128 View Post
Sheez...okay. Who pissed on your poussin?
I'm fine. You ask questions, sometimes people know the answer, but you don't like it, so having no info you argue. That's fine, but it is annoying. People who use bladders to cook in France do not buy them as whole bladders like you have. They are prepared. When Kyle says "cleaned," that doesn't mean washed. It is a standard term for being prepped in the correct way. You don't know how to do that, your butcher probably doesn't either, so you should just skip the whole exercise in my opinion. You will do as you please, though.
post #1712 of 7912
Going to debone some guinea hens I have per the Pepin video. (Not sure if the dish is called galantine or if the verb is to galantine, but that's what I'm going to make) What stuffing should I use? Pepin uses a mushroom spinach stuffing. What was recommended is below, with sauted spinach I'm sure. Looks pretty good to me. Mushrooms, 1 oz. dried softened in water, save water; 4 oz. cultivated mushrooms, melt 1 TB butter in large skillet, add 2 C sliced onions until nicely browned, add mushrooms, S&P, saute until liquid is released from mushroomsand evaporates. Cool Looks good to me, but any other suggestions? This looks interesting too, although I will roast the birds instead of poach, and due to their size, I'm not sure they can handle this much stuffing: http://homemadebacon.wordpress.com/2...ken-galantine/
post #1713 of 7912
i guess acorns are the darling of the foodie pigs these days
post #1714 of 7912
post #1715 of 7912
Quote:
Originally Posted by iammatt View Post
I'm fine. You ask questions, sometimes people know the answer, but you don't like it, so having no info you argue. That's fine, but it is annoying. People who use bladders to cook in France do not buy them as whole bladders like you have. They are prepared. When Kyle says "cleaned," that doesn't mean washed. It is a standard term for being prepped in the correct way. You don't know how to do that, your butcher probably doesn't either, so you should just skip the whole exercise in my opinion. You will do as you please, though.

I don't have a bladder, though. That's tripe we're talking about.
post #1716 of 7912
Quote:
Originally Posted by mgm9128 View Post
Sheez...okay. Who pissed in your negative space?
FTFY
post #1717 of 7912
Quote:
Originally Posted by KJT View Post
Going to debone some guinea hens I have per the Pepin video. (Not sure if the dish is called galantine or if the verb is to galantine, but that's what I'm going to make) What stuffing should I use? Pepin uses a mushroom spinach stuffing. What was recommended is below, with sauted spinach I'm sure. Looks pretty good to me. Mushrooms, 1 oz. dried softened in water, save water; 4 oz. cultivated mushrooms, melt 1 TB butter in large skillet, add 2 C sliced onions until nicely browned, add mushrooms, S&P, saute until liquid is released from mushroomsand evaporates. Cool Looks good to me, but any other suggestions? This looks interesting too, although I will roast the birds instead of poach, and due to their size, I'm not sure they can handle this much stuffing: http://homemadebacon.wordpress.com/2...ken-galantine/
That second one is vile looking.
post #1718 of 7912
Quote:
Originally Posted by gomestar View Post
do it right else urine trouble

you've got the giggles today, huh?
post #1719 of 7912
Quote:
Originally Posted by Manton View Post
what do they feed bellota ham, nothing but walnuts?
Speaking of acorns I miss Korean acorn jelly. Also mm's been watching after hours. How cool would it be to have boulud cook a fun dinner and chill with you. He seems like the kind of person who could tell interesting stories for hours
post #1720 of 7912
Quote:
Originally Posted by iammatt View Post
That second one is vile looking.

Well, I would omit the mousse, but I thought some greens and sausage would be a good stuffing. Also, the skin looks awful. Definitely roasting.
post #1721 of 7912
Quote:
Originally Posted by indesertum View Post
Also mm's been watching after hours. How cool would it be to have boulud cook a fun dinner and chill with you. He seems like the kind of person who could tell interesting stories for hours

Yes. I was asking him about it when I met him, and told him I wanted to try it if I ever got my hands on a bladder. He seems like a great guy.
post #1722 of 7912
DB never struck me as the type of guy who can sit down for hours in the first place
post #1723 of 7912
Quote:
Originally Posted by gomestar View Post
DB never struck me as the type of guy who can sit down for hours in the first place
Watch this: He tries so hard to keep his composure, though you can tell he's infuriated with Letterman.
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post #1724 of 7912
Quote:
Originally Posted by gomestar View Post
DB never struck me as the type of guy who can sit down for hours in the first place

nah, he's a good guy. i did one of those after hours and i was really surprised at how pleasant it was. about a 4-hour dinner and after the first 30 minutes, completely forgot it was being filmed. granted, like a lot of cooks, he'd be happier bsing while cooking something, i find him to be really relaxed socially. some others, not so much.
post #1725 of 7912
Quote:
Originally Posted by KJT View Post
Going to debone some guinea hens I have per the Pepin video. (Not sure if the dish is called galantine or if the verb is to galantine, but that's what I'm going to make)

Just deboned both guineas. First one was a bit hard, especially because the skin on the breast was already torn. So that one isn't going to turn out great, but the second one went very well. Pepin is a good teacher.

Figuring out the stuffing now.
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