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Random Food Questions Thread - Page 523

post #7831 of 7916
Thanks guys, keep em coming if any. Also how strict are the dress codes at places like Savoy or Arpege? Sportjacket minimum? Would dark jeans and sweater suffice?
Quote:
Originally Posted by poorsod View Post

L'Arpege, a Passard restaurant, has a 140 euro lunch menu that's very vegetarian. I had the vegetarian menu quite a few years ago and many dishes had an Asian theme. I found that menu a little hit or miss. The vegetarian sushi is still the best melt in your mouth sushi I've ever had. Other dishes reminded me of Asian dishes but tasted a little off.

I went to Meurice after Ducasse took it over. Place is beautiful and food is good but I'm not in a rush to go back. Here are some pics from the Paris restaurant thread.
http://www.styleforum.net/t/370258/paris-restaurants/0_30#post_7055380

Best bang for the buck (places I would return):
Traditional French : Le Comptoir du Relais (casual ambiance) vs Spring (formal ambiance).
Inventive French : David Toutain

Thanks for the bang for the buck places, I'll definitely look through the paris restaurants thread.
Quote:
Originally Posted by ehkay View Post

Knowing nothing about your tastes, who you're going with, etc., I'd say Savoy. The new location looks amazing, and the chances of disappointment are much lower than somewhere like Arpege. IIRC you also get to order off the full menu.

In any of those places, unless you have amazing self control, prepare to pay a bit more than the menu price. Champagne? Sure why not? Coffee? Of course. . . . You get the idea.

I'd consider Le Cinq also (Le Squer is the best IMO), but check what they're serving on the lunch deal first.

Yeah, the fact Arpege is vegetarian-focused could be a bit hit or miss for my tastes. I think one higher-end place and the rest would be classic french bistro or just cured meats, bread, wine at the AirBnB for a few meals.
post #7832 of 7916

So I saw this recipe and am tempted mostly by the absurdity of a foie gras sandwiched between duck magrets: https://www.academiedugout.fr/recettes/magret-de-canard-au-foie-gras-pommes-frites-a-la_9909_2

 

But the only seasoning seems to be salt and pepper, which makes me dubious about the balance of flavor between acidity and richness. Is this just a show of extravagance, or is the end result actually out of this world delicious?

post #7833 of 7916

Thats a piob question 

post #7834 of 7916

I don't even know what that means

post #7835 of 7916
Meaning he probably has the most experience with duck, foie, foie on duck on foie, etc
post #7836 of 7916
It suggests serving it with Bigarrade sauce, which is acidic. If you get good foie and good duck, then it will probably be pretty good. After everything's rendered it's not even that much fat.
post #7837 of 7916
Has anyone switched to induction cook tops? Theoretically it seems more efficient than gas (i.e. heats up faster and less ambient heat). Is that true IRL? Pros and cons?
post #7838 of 7916
Don't you need some sort of special pots for induction tops?
post #7839 of 7916
If a magnet sticks to it, it will work. I read that Panasonic made one that also works on copper pots by increasing the frequency of the current changes but the side effect is that the pots levitated a little. The manual suggested using it when there is stuff in the pot (presumably to weigh it down).
post #7840 of 7916
Quote:
Originally Posted by poorsod View Post

If a magnet sticks to it, it will work. I read that Panasonic made one that also works on copper pots by increasing the frequency of the current changes but the side effect is that the pots levitated a little. The manual suggested using it when there is stuff in the pot (presumably to weigh it down).

So basically no outer copper or aluminium?
Geez... I'd get that cooktop just for the levitating pot aspect.
post #7841 of 7916
Quote:
Originally Posted by herzzreh View Post

So basically no outer copper or aluminium?
Geez... I'd get that cooktop just for the levitating pot aspect.

IIRC outer copper or aluminium is fine so long as there's a ferrous core.
post #7842 of 7916
Quote:
Originally Posted by ehkay View Post

It suggests serving it with Bigarrade sauce, which is acidic. If you get good foie and good duck, then it will probably be pretty good. After everything's rendered it's not even that much fat.

Without any sauce, just salt and pepper it was still quite good, the foie actually provides the balance to the gamey-ness of the duck. I didn't quite find it more than the sum of the parts, but the parts are delicious. 

 

I did make a duck jus as well as a bigarrade sauce to pair. The duck jus was wonderful and just added extra duck flavor to everything. This is a personal bias but I've never liked orange sauce with duck (basically don't like citrus notes except when eating a plain orange), and was not a fan of the bigarrade sauce this time either. 

post #7843 of 7916
I'm weighing the purchase of a komodo purchase for later this year. Probably just the Char-Broil $200 version. But the more I think about it, I'd rather have a propane smoker for ease and tbh, since I'm usually cooking for me or at most one other person, it's just easier to use a propane grill. So I guess my question is do I swap the smoker for a komodo?
post #7844 of 7916
What's the deal with this 'bone broth' hype? THEY'RE JUST MAKING STOCK.
post #7845 of 7916
Quote:
Originally Posted by sonick View Post

What's the deal with this 'bone broth' hype? THEY'RE JUST MAKING STOCK.

BUT IF YOU CALL IT BONE BROTH ITS A LIFE HACK AND YOU CAN CHARGE MOAR !!111!
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