Random Food Questions Thread - Page 384

Originally Posted by moddey 

hey mgm or ehkay - I've wanted to make this too recently but wondering where the recipe is as well. I think I have most of R's books. Is this a published recipe? French is fine.

Originally Posted by impolyt_one 

That recipe is online.
http://www.starchefs.com/features/farm_fresh/winter/2009/html/recipe_La_Caille_Steve_Benjamin.shtml

Originally Posted by mgm9128 

That recipe does not give proper glazing instructions. Once you color the quail, you add your soy sauce mixture to the pan and let it lightly glaze the surface. Also, the legs you can cook sous vide for 2 hours at 68ºC with a little duck fat in the bag. Cure them first in salt for 30 minutes.

Originally Posted by impolyt_one 

That recipe is online.
http://www.starchefs.com/features/farm_fresh/winter/2009/html/recipe_La_Caille_Steve_Benjamin.shtml

Originally Posted by ehkay 

Originally Posted by impolyt_one 

thanks dudes. So in that video he's already prepped the quail mostly - it was wrapped in caul fat and roasted?

Originally Posted by mgm9128 

The breasts aren't wrapped in anything. You just fillet each one open, stick in some cooked foie gras, and then roll them up in plastic and cook sous vide. I guess you could do it with caul and roast them conventionally, if you'd like.

Originally Posted by shibbel 

What's in the truffle vinaigrette? Truffle oil?

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58 minutes ago ( 3:55 PM)
This guy doesn't know what it's like to wait on a challenging table.

Originally Posted by b1os 

http://www.huffingtonpost.com/2012/11/09/worlds-best-waiter-shin-miyazaki_n_2102494.html
impolyt, ever seen him?

Originally Posted by impolyt_one 

Yeah I have.