Random Food Questions Thread

[edinatlanta]

so i think i really dig port. any place to learn more about it you guys can recommend reading? what's a good first one to buy?

 

[foodguy]

port's a good starter. there are blends that are terrific and will make you happy until you can appreciate the nuance of the $100 stuff. check out tawnys, "vintage characters" etc. from the major houses.

 

[itsstillmatt]

Start with Taylor's 1970, Ed. No less for you, my friend.

 

[Synthese]

Quick recommendation for a good duck confit recipe? Never tried to make it before, I'd like to try it with my father for his birthday. Thanks!

 

[foodguy]



Start with Taylor's 1970, Ed. No less for you, my friend.

missed opportunity: 1970 Cockburn.

 

[Piobaire]

Ed, try a "late bottled vintage" or LBV. Very good value play.

 

[itsstillmatt]



missed opportunity: 1970 Cockburn.

Left over from the Summer of Love?

 

[erictheobscure]



missed opportunity: 1970 Cockburn.

You need to get your mind out of the gutter.

 

[edinatlanta]



Start with Taylor's 1970, Ed. No less for you, my friend.

Thanks in advance for such a kind and thoughtful Hannukah/Christmas gift, Matthew. It will be appreciated. Check your inbox for my address.

 

[calmdc]

Does anyone have experience with sous-vide?

 

[philosophe]



Quick recommendation for a good duck confit recipe? Never tried to make it before, I'd like to try it with my father for his birthday. Thanks!

James Peterson provides a recipe in Cooking.

 

[b1os]



Recommendation for a haute cuisine cookbook? Robuchon or something. Would like some pictures in it as my plating really sucks.

Oh come on guys. I really need you to recommend me something. I know you've got a dozen at home, so which is your favorite matt, fg,...?

 

[itsstillmatt]



Oh come on guys. I really need you to recommend me something. I know you've got a dozen at home, so which is your favorite matt, fg,...?

It is a broad subject. What style do you want? How much do you want to spend?

 

[foodguy]

how haute? do you want it to cook from, or just to look at? or just to leave on the coffee table so your guests can look at it?

 

[b1os]

I want to spend less than 100€/$. Best value would be good.

The reason I want to buy it is because I want to cook with more expensive ingredients, too - probably once or twice a month -, but without a proper recipe I won't ever do it. However, the book doesn't have to call for foie gras and alba truffles in every recipe.

As for style - I'm not sure. I guess some basic French stuff would be good - nouvelle cuisine? I also like the Japanese cuisine a lot, but most cooks - e.g. Bras - do so, too thus it automatically is Japanese-inspired.