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Random Food Questions Thread - Page 359

post #5371 of 7190
Quote:
Originally Posted by b1os View Post

Oh, that's cool. Still doing the sommelier?
Anyway, good luck to him. Tell him he better show up here again very soon! wink.gif

I didn't ask if he was still running the wine program. I would assume he so.
post #5372 of 7190
" Anyway, please tell those interested that I'm flattered they care, am legitimately happy for once in my life, am dating an amazing woman, and am unlikely to be back to SF. anytime soon."

Kwilk
post #5373 of 7190
At first I was like inlove.gif

But then I was like frown.gif

Nah, seriously, it may be for the better.
post #5374 of 7190
Anybody have a good recipe, for sauce Poivrade?
post #5375 of 7190
Jack Pepin cooking (rustic French) in a restaurant??? Which one and where? I'd like to eat the food he makes, but cannot find anything remotely close in US.
post #5376 of 7190
Quote:
Originally Posted by b1os View Post

Has anyone kept in touch with Kyle lately? What's he up to? Was he serious about that thread in DT?

What thread was that?

B, glad to hear he's doing well. I texted him last week but didn't hear back.
post #5377 of 7190
post #5378 of 7190
Ah, thanks. Yes, that was a good one.
post #5379 of 7190
Quote:
Originally Posted by patrickBOOTH View Post

Anybody have a good recipe, for sauce Poivrade?

Take two pounds of venison bones, brown them, add mirepoix and tomato paste. Cook until nicely browned. Deglaze with two bottles of red wine which you have already flambeed. Pour all of that into a bowl, place in the fridge and let marinate for 48 hours along with a cup of red wine vinegar and 20 juniper berries. After two days, put in a pot with a liter of chicken stock and simmer for three hours. Strain and reduce to 600 ml. Then make a caramel with a sugar cube and 2 T of water. When the caramel is blond, add a tablespoon of red wine vinegar. Remove from heat, add the reduced sauce base, a bit of cracked pepper and three more juniper berries. Let simmer for 10 minutes. Strain. To finish, thicken the sauce with pigs blood at a ratio of 1 T blood per 100 ml sauce.
post #5380 of 7190
Holy hell, that sounds amazing, but awfully complicated. Can I use a venison dog bone?
post #5381 of 7190
How to tell when my golden sweet pineapple is at peak ripeness?
post #5382 of 7190
Smell the bottom.
post #5383 of 7190
Quote:
Originally Posted by patrickBOOTH View Post

Holy hell, that sounds amazing, but awfully complicated. Can I use a venison dog bone?

Are you looking to make sauce poivrade or sauce au poivre. They sound the same, but the first is a very complicated sauce for game meats and the second is simple for steak. For the latter, which is what you probably want, you take the pan in which you made the well peppered steak, you deglaze it with cognac, flame, then add reduced veal stock and cream and cook until it thickens, then pour over your meat. For the former, well, you kind of have to do it the long way, and not dog bones, those are generally smoked.
post #5384 of 7190
Where's the poivre?
post #5385 of 7190
On the steak.
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