Random Food Questions Thread - Page 385

I was just curious to hear some personal experience to get some idea of the significance of the cup.

well, I dunno, but the wait staff in those Robuchon 3* places I've encountered have all been pitch perfect. In the other 2-3* places I've been to this year where they were laying on the service skills, there were the good and the bad. I thought the service at Le Bernadin was good, especially since it was packed for lunch.

I've been looking at a few recipes in Bouchon that call for garlic sausage and mention buying from a listed source- it seems pretty straight forward to make though. Would the quality and taste be better making it myself?

Probably.

I'm looking to make my first attempt at braised beef cheeks. I was thinking about slow cooking them in red wine. Can I use my Le Creuset dutch oven for the marinade and cooking without worrying about the enamel being ruined over a 24-36h period?

i have a bunch of turnips and lettuce. dont know what to do with them

anybody have any good recipes?

I made the cream of lettuce soup again last night, and I really enjoy it. You could also make a salad. Turnips are nice cooked in chicken stock with butter, orange zest, honey, and rosemary.

Cripes, just about anything would taste good cooked like that.

I think so...I mean isn't that the point of using the enameled le creuset over some bare cast iron?

This. It'll be fine.

tasty. I'd just load it with more turnips and cut out a handful of the other vegetables.

thanks bros

only mgm can call me bro.

i don't think there would be any ill effects to the enamel or the beef cheeks. but i hate storing food in big pans like that just because they take up so much room in the fridge. put them in a zip-lock bag and you'll save probably 4 times the space. of course, given the nature of SF, there's probably nothing but Champagne and sodium alginate in most of your refrigerators anyway.

thanks sis (?)