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Things that are making you happy*******food and drink edition****** - Page 196

post #2926 of 3006
on Friday, i dropped a wine glass at my (home) desk. pissed me off and all. some shards fell behind a cabinet, so i reached back to scoop out the bigger chunks, and one came and bit me on my middle finger. it was deep so it bled ilke crazy (in hindsight, a gory picture would have been sweet).

anyways, last night a shard of glass fell right out of my finger. didn't even realize it was there. a new beginning for my finger.
post #2927 of 3006
there are two new Alain Passard videos up on Le Point. I can't tell you how inspiring his cooking is.
post #2928 of 3006
Looks great. Thanks for posting. Also nice one on there of the feuillete from L'Ambroisie.
http://www.lepoint.fr/videos-gastronomie/video-le-feuillete-fait-sa-bonne-pate-pour-la-truffe-noire-09-01-2014-1781843_741.php
post #2929 of 3006
funny! you were the first one i thought of when i saw that checkerboard of truffles and brittany scallops.
post #2930 of 3006
Quote:
Originally Posted by mgm9128 View Post

Looks great. Thanks for posting. Also nice one on there of the feuillete from L'Ambroisie.
http://www.lepoint.fr/videos-gastronomie/video-le-feuillete-fait-sa-bonne-pate-pour-la-truffe-noire-09-01-2014-1781843_741.php
just watched that one. didn't do the same thing for me. i'm sure it's absolutely delicious, but it's kind of ... expected? sandwich foie gras between two thick discs of black truffle, wrap in puff paste and bake. i like the way passard's imagination works better, i guess.and the food seems lighter and more vivid. check out some of the other ones.
post #2931 of 3006
I like the excessive nature of the feuillete, though Passard's fanciful cooking is enticing. The lobster/vin jaune/cabbage one look great too.
post #2932 of 3006
true, that feuillete could have been from escoffier. old-school richesse FTW! icon_gu_b_slayer[1].gif
post #2933 of 3006

Old 60 Minute Special on Truffles and truffling. 12 minutes. Worth the watch:

post #2934 of 3006
Quote:
Originally Posted by mgm9128 View Post

Leftovers from work biggrin.gif
AppleMark

:drool:

post #2935 of 3006
Them japanese be killing it at that prepared noodles game.
post #2936 of 3006
Paul Liebrandt's book is nice.
post #2937 of 3006
AppleMark
post #2938 of 3006
Butterkuchen

post #2939 of 3006
DBGB might not be the best restaurant around, but when you're in New York for a conference with a big group of friends who need a last-minute reservation, it's a godsend.

Also, how have I gone so long without ever having realized the periwinkles are delicious?
post #2940 of 3006
AppleMark
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