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post #2956 of 3606
Does bécasse not refer to woodcock in general? Anyway, it was shot in Pennsylvania. So, indeed, it is not European.
post #2957 of 3606
No, it's fine to call it becasse, it's just the French word. I was only remarking because all the woodcock I have seen has been in France and it has a very particular pattern on its chest. Just be sure that the Pennsylvania variety is like the European in that you can eat its guts safely, because most recipes call for you to do so.
post #2958 of 3606
paging edmorel!
there are few things more ethereal than becasse innards spread on butter-fried toast and served with a good red burgundy. an old friend who is a great chef had a friend in france who every fall smuggled 3-4 becasse in his suitcase. wow.
post #2959 of 3606
Is there a reason why one specie's guts would be edible, and not another? I was planning to eat it.
post #2960 of 3606
Quote:
Originally Posted by foodguy View Post

paging edmorel!
there are few things more ethereal than becasse innards spread on butter-fried toast and served with a good red burgundy. an old friend who is a great chef had a friend in france who every fall smuggled 3-4 becasse in his suitcase. wow.

The recipe I am following has you mix them with a little foie gras and cognac, spread on a piece of bread cooked in clarified butter. Also, the head split, brain eaten, as is customary.
post #2961 of 3606
Quote:
Originally Posted by mgm9128 View Post

Is there a reason why one specie's guts would be edible, and not another? I was planning to eat it.
yeah, supposedly becasse "vacates" its bowels when it is shot, making them appropriate for this treatment.

Quote:
Originally Posted by mgm9128 View Post

The recipe I am following has you mix them with a little foie gras and cognac, spread on a piece of bread cooked in clarified butter. Also, the head split, brain eaten, as is customary.
oh sweet jesus. are you over 21? you have got to get some good wine for that.
post #2962 of 3606
I read that. I assumed it applied to all species. I am cooking them whole, with the innards left inside.

Ya. I picked up some Gevrey Chambertin for it today.
post #2963 of 3606
which GC and which vintage is hugely important when it comes to determining good
post #2964 of 3606
'08 Domaine Fourrier, Combes aux Moines. Drank it last week, and liked it.
post #2965 of 3606
speaking of great burgundies ... had the '09 Faively Mercurey the other night. certainly not GREAT great, but about as good as you're going to find under $40. check it out
post #2966 of 3606
fg, I raise you with a Bachelet CdN. It will blow the Faively away.
post #2967 of 3606
Quote:
Originally Posted by gomestar View Post

fg, I raise you with a Bachelet CdN. It will blow the Faively away.
srsly? i'll have to order some.
eta: it's more like $50 out here. patch[1].gif
post #2968 of 3606
For srs. Buy anyways.



I am happy to get wine consultant Slewfoot plus Manton and Matt in here if you don't.
post #2969 of 3606
post #2970 of 3606
When trussing, you're well advised to avoid sticking needles* in your cock.
Edited by ehkay - 11/8/12 at 11:18am
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