or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › Random Food Questions Thread
New Posts  All Forums:Forum Nav:

Random Food Questions Thread - Page 384

post #5746 of 7386
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.
post #5747 of 7386
Quote:
Originally Posted by moddey View Post

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.
Quote:

Quote:
Originally Posted by mgm9128 View Post

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.
post #5748 of 7386
Quote:

I just watched a Youtube video of this dish prepared at, what I believe, Atelier.
post #5749 of 7386
Quote:
Originally Posted by ehkay View Post

Quote:
Originally Posted by impolyt_one View Post

Is the recipe for the Robuchon quail with foie gras in any book? I have felt like making that for some time and seen a few of you dudes making it but couldn't find the recipe in any books. Le Grand Livre is like $500 so I just go browse it at the store. redface.gif

Quote:
Originally Posted by impolyt_one View Post

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

Quote:
Originally Posted by mgm9128 View Post

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.
post #5750 of 7386
What's in the truffle vinaigrette? Truffle oil?
post #5751 of 7386
Quote:
Originally Posted by shibbel View Post

What's in the truffle vinaigrette? Truffle oil?

I've made it with red wine vinegar, sherry vinegar, dijon and truffle oil. But I'd honestly prefer to dress an herb salad like that simply with olive oil and a little sea salt.
post #5752 of 7386
post #5753 of 7386
Quote:
HUFFPOST SUPER USER
heboprotagonist
236 Fans
58 minutes ago ( 3:55 PM)
This guy doesn't know what it's like to wait on a challenging table.
post #5754 of 7386
Good catch! laugh.gif
I think the only somewhat intelligent comment was made from arx754. The rest are pretty stupid.
post #5755 of 7386
Listen bro, it's easy to be a good waiter in establishments where the clientele expect good service. Try being a good waiter in places where they care more about watching the game or hitting on the girl at the next table.
post #5756 of 7386
It's almost as good as Yahoo! News.
post #5757 of 7386
Quote:

Yeah I have.
post #5758 of 7386
Quote:
Originally Posted by impolyt_one View Post

Yeah I have.
So, how was he? mwink[1].gif
post #5759 of 7386
He served me once, but he tripped and spilled salt all over my food.
post #5760 of 7386
Must've been during a U.S. tour or something?

He was a waiter. I think it's their job to be mostly forgettable.
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › Random Food Questions Thread