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Random Food Questions Thread - Page 385

post #5761 of 7224
Quote:
Originally Posted by impolyt_one View Post

Must've been during a U.S. tour or something?
He was a waiter. I think it's their job to be mostly forgettable.
I was just curious to hear some personal experience to get some idea of the significance of the cup.
post #5762 of 7224
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.
post #5763 of 7224
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?
post #5764 of 7224
Probably.
post #5765 of 7224
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?
post #5766 of 7224
i have a bunch of turnips and lettuce. dont know what to do with them

anybody have any good recipes?
post #5767 of 7224
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.
post #5768 of 7224
Quote:
Originally Posted by mgm9128 View Post

Turnips are nice cooked in chicken stock with butter, orange zest, honey, and rosemary.

Cripes, just about anything would taste good cooked like that.
post #5769 of 7224
Quote:
Originally Posted by norcaltransplant View Post

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 think so...I mean isn't that the point of using the enameled le creuset over some bare cast iron?
post #5770 of 7224
Quote:
Originally Posted by otc View Post

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.
post #5771 of 7224
Quote:
Originally Posted by indesertum View Post

turnips

tasty. I'd just load it with more turnips and cut out a handful of the other vegetables.
post #5772 of 7224
thanks bros
post #5773 of 7224
only mgm can call me bro.
post #5774 of 7224
Quote:
Originally Posted by norcaltransplant View Post

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?

Quote:
Originally Posted by otc View Post

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

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.
post #5775 of 7224
Quote:
Originally Posted by gomestar View Post

only mgm can call me bro.

thanks sis (?)
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