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post #3031 of 3639








post #3032 of 3639
is that truffle an ounce?
post #3033 of 3639
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post #3034 of 3639
Quote:
Originally Posted by gomestar View Post

is that truffle an ounce?

It was like 4.6.
post #3035 of 3639
Quote:
Originally Posted by Piobaire View Post

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You should try it with oysters.
post #3036 of 3639
I'm a simple man.
post #3037 of 3639
It's very simple. Just sear, remove from pan, deglaze with soy sauce, put the foie back in the pan to glaze, remove, top with some chopped up oysters, eat.
post #3038 of 3639
instead of poaching it in Chambertin, you could poach it in Kosta Browne.
post #3039 of 3639
We say "shoyu" and not "soy sauce."
post #3040 of 3639
Quote:
Originally Posted by Piobaire View Post

We say "shoyu" and not "soy sauce."

Well, I say soy sauce.
post #3041 of 3639
cool azn wife influence
post #3042 of 3639
Yield on those lobes were fantastic. Portion after perfect portion and then a few portions of bits and pieces I'll use for flavoring things.

Today, just tossed the browned meat back into the sweating onions after I deglazed and got all the nice stuff off the bottom of the pot.

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post #3043 of 3639




post #3044 of 3639
I am so jealous of some peoples' cooking abilities -- such a fantastic skill to have. I have a love/hate relationship with eating out for my meals.

Piob, I would straight dig into your latest creation with a fork, as-is. What are you making?
post #3045 of 3639
That was the beginning of a hearty beef stew. My cooking ability if fairly limited so you should figure anything you see me make is not that hard.

Stew has the root veggies in now and a slurry of flour to thicken it. House smells great.
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